I am barbecuing Argentinean beef and I wanted some kind of starchy side dish. Although it is from the other end of the South American continent, I suggested Venezuelan arapas—basically a thick corn pancake—but for some reason Jan said “No.” She was more amenable to empanadas—stuffed pocket bread.
Tag Archives: Empanada
I am making “pigs in a blanket” for Sundays dinner, but man does not live on bread and meat alone—as much as some might try. I had found how to make the perfect crust dough, so I thought I would make a vegetable empanada. I decided that broccoli was a good choice, with maybe some onion and a little potato and some sharp cheddar to give it some bite.
This was a rather spontaneous meal. I was wondering what to do with several things that were cluttering up my refrigerator: one quarter pound homemade pork sausage, one quarter pound of ground pork, a Russet potato—that I had peeled for another meal and ended up not using—half a red bell pepper (ditto), one small yellow onion. I could just chop it all up, throw it in a skillet, fry it up, and call it “hash,” but that would not be me. I am not the first person to face this dilemma, World Cuisine is full of solutions. Hash in a pocket bread is called an empanada.