We tend to go through different little food fads in our house. A while ago it was home made pizzas, then it was a gazillion iterations of coconut based curries, and now we’re addicted to empanadas. Think of empanadas as delicious little spiced Cornish pasties. You’ll find them all over Latin America and Spain, stuffed with all sorts of delicious fillings. I tend to fill mine with a dry-ish version of my normal chilli mixture. If you want to go all technical and make proper Chilean empanadas de pino, you’ll need to add raisins, chopped boiled eggs and olives, which, as you can imagine is a stretch too far for the fussier ones in my family, so I stick to a spicy minced beef filling. The dough for these deliciously simple empanadas is fab: really easy to work with and really forgiving – no resting necessary.
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