The dish I chose to elaborate on this week is empanadas. Empanadas originated from Galicia, Spain and Portugal (“Historia de la empanada criolla”. Dra. Susana Barberis. Retrieved 8 of July 2010.) The root of the word, empanar, means to bread something or cover something in dough. Empanadas can be served hot or cold and can be filled with anything you want. They are seen as mini pies that have been cut in half. A typical empanada from Galicia or Portugal is stuffed with fish or pork and is usually dressed in a tomato, garlic, or onion sauce.
Venezuelan empanadas are made of corn-flour and are usually fried in oil, but can also be baked. Typical fillings in Venezuelan empanadas are salty cheese, shredded chicken, or beef. An empanada with black beans, meat, and platano (plantains), is called an empanada de pabellon. This is like the dish I talked about last week in an empanada form. Also, if you’re wishing to complete the dish, nothing is better than a toddy. A toddy is very similar to a chocolate milkshake and all you need is the powder, ice, and milk. Yummy, yummy.
At my house, our empanadas are made of guizo, which is taco meat with tomatoes and other veggies. The dough we use varies from corn based flour dough and original flour dough. We usually fry it but when we feel like being healthy we bake it in our brand new empanada baker. Empanadas are a clever, simple, and easy to make recipe; not to mention they are delicious.
BUEN PROVECHO 