Category: Cocktails & Appetizers | Blog URL: http://tokyoterrace.com/2009/11/04/argentine-empanadas/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Rachael White
When I was in college, I met this boy. He was cute, funny, sweet and attentive. I was completely head over heels in love with him within the first 5 minutes of our first date.
“I knew like ya know about a good melon.” — When Harry Met Sally
After a short time, I knew things were serious. Spend-the-rest-of-our-lives-together serious.
Boy was I in trouble. Sometimes I wonder if someone should have hit me over the head with a shoe and told me to run in the opposite direction. Especially when this particular boy said to me, “I am going to be spending 6 months in Argentina. And I’m leaving in 2 months. Oh, and by the way, we’re going to get married and move to Japan for 3 years.” Yep, shoulda put my running shoes on at that point.
Of course I am talking about the boy who turned into the man I married. And I am still head-over-heels in love with him. Glad I left my running shoes in the closet.
Stick with me…I’ll get to the real point of this post very soon. But just to tide you over…
I gave you that “background info” because it explains how and why I ended up making these Argentine Empanadas. When hubs (or boyfriend at the time) told me he was spending 6 months in Argentina I knew it would be difficult. I also knew I had to go visit him. Duh! So he left in February. Fast-forward to June, the day after my college graduation, and I was on a plane by myself to Argentina.
AND I happened to be sitting next to a guy from Texas who wanted to tell me all about his dog named Booger. Yeah. Like the ones from your nose.
To make a long story short, Brad and I spent 2 weeks traveling around Argentina. Most of our time was spent in Mar del Plata and Buenos Aires where we enjoyed a lot of wonderful food. Empanadas became a favorite food for both of us in Argentina and I have not had them since then. (And no, I will not tell you how long it’s been…)
Last weekend I decided it was time to try making my own empanadas. I was determined to figure out the sweet and savory filling found in Argentina. The combination of ingredients here may seem strange at first, but trust me when I say that the flavors meld together to create delectable flavors and texture contrasts. Brad took a few for lunch today and his reaction was, “They are as good or better than any I had in six months in Argentina. You can quote me on that one! Flaky, slightly sweet, savory/rich filling. Oh my gosh.”
So, I hope that sentiment from Brad will help give you a little push to try these out! You can double the recipe and do everything through the last step and freeze them for later use. Just wrap them in plastic wrap and place in a freezer bag! Thaw ‘em out, bake ‘em up, and they are a great last-minute party snack.