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.