Celebration / Dinner / Eating In / Entertaining / Fock That's Good / Foxy Blends / FTG / Uncategorized

anada empanada…


This is probably my second time to post a picture of food that has not been cooked, but it was in that moment where I realised I was actually making these beauties from scratch and so I should capture it!

These empanadas are baked, not fried… where we have heard this before?  Well mine is all true, that’s all I can say.

Maple glazed pumpkin and slow cooked lamb, what a wonderful combination of left overs to use.  Can I just add that making these little bundles was quite a therapeutic process, this is how easy it is to make.

The dough recipe is taken from a new cook book which is about Argentinian food, and I always thought Empanadas were a Filipino and Spanish thing.


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