Baked empanada or turnover?
I want to make some sort of savory baked empanada, turnover, calzone-esque dish that I can make mini, individual versions of and serve at room temperature. Recipes? Ideas?
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2 Comments:
No recipes, but a remark that in Chile and Argentina, I ate a dozen meals from non-restaurant cooks, every one of which began with empanadas, and no two were alike. It's like turkey stuffing; everyone's mom made them a little (or a lot) differently. Beef was the primary lead ingredient, occasionally chicken, and a few vegetarian. My fave was the onion and cheese, but I never had one I didn't like. (And BTW, only one or two had corn in it, which seems fairly common in the recipes I've seen.)
lemons at 9:55AM on 07/23/07
I would go with a couple of different approaches - I like the idea of pico de gallo mixed with chunky bits of grilled steak, served with guacomole and lime,
or perhaps a ground beef, coriander, onion and/or cheese empanada with a hot sauce or salsa.
I don't think you can ever go wrong with mini-pizza style calzones with nice salami, provolone and tomato sauce.
ooor,.... how bout a little eggplant parmigana inside for the veggies?
I don't think there any is anything that doesn't taste amazing baked in dough :)
B
Hand to Mouth
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handtomouth at 5:24PM on 07/23/07