Day of the Empanada

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Geo: -31.4, -64.19

For two months I'd been begging Isabel for her empanada recipe. Si, I will do it, she told me. But translating a family recipe from spanish to english, from metric to our silly cups and teaspoons, from large family gathering to empanadas for two...it was all just too much.

So while stopping for a couple of days on our trip from Salta to Buenos Aires, Osvaldo and Isabel had us over for a day in the kitchen.

She cooked. I wrote. And while I'm pretty certain I got it down right, I haven't actually had a chance to try it out, so I'll just share the pictures and the fun.

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Photos

Prepared chicken and vegetables
The day before she cooks the chicken and vegetables, letting them blend flavors in the fridge overnight.

Assemby line the ingredients
Making a dozen at a time, lay the discs out on a table to start the assembly.
You buy the discs ready made. We've seen it made from scratch on the streets, then fried in hot oil, but this is healthier.

A little flip'l do it
Add just a dusting of flour to baking stone and flip empanadas when brown. Then return to oven to brown second side.

Serve alone or with baked chicken
Sometimes all you need is a plate full of empanadas. Ours were served with baked chicken, green salad, warm bread, eggplant spread, wine, juices, water, cheese, sausage and ham plate and followed up with fresh fruit.

Osvaldo, Isabel and 3 beautiful daughters
This was the first time we'd been with the whole family--the girls are a doctor applying for residency, final year law student and a university english teacher ---busy is an understatement.

Comments

[Diane Trout]

This makes my mouth water!!!! Excellent!

[bobnkaren]

I'll let you know when we set the date!

[agnes]

They look wonderful, we would love to be your guinea pigs while you're still here in Arizona, I'll help supply ingredients.

[bobnkaren]

You gotta deal!