It reminded me of the brilliant something-or-other-en-croute that we had for Christmas. Because some of us are vegans, I had this brilliant idea: don’t let’s mess around with turkeys and such, let’s have a vegan Christmas! And it was just wonderful. So now we’re going to do it always.
Funny you should ask about the dough, Lambre! Every recipe I found on the online crapshoot was a little different. Most had flour and olive oil, some had eggs, some had yeast, some had butter, some had white wine. I went with flour, olive oil, butter, yeast and white wine. I was wondering if you knew what the real deal might be? Or maybe you could ask your sister? Or whatever, I”m not obsessing over empanada dough or anything.
I looked at a lot of pictures, and I liked how they all seemed to have letters or shapes. Sweet, very sweet.
Those shapes are mostly for people in the bakeries to distinguish the type of empanada they’re selling…each filling has its own, different shape at the top. (None other I’ve ever seen has an owl, mind!)
Actually, I’d say flour, olive oil, yeast, a pinch of salt and butter (little or none at all) might be just right. I’ll put my people at work on the issue, and they’ll contact your people… Of course, around here one can buy the dough as well, it saves a lot of work that way. (On the other hand, grandmas all over Galicia would be turning in their graves, bless their souls!)
Of course! The designs tell you what’s inside. Duh! It would be fun to open an empanada shop in America and have Malcolm design all the distinguishing markers.
THanks for the dough info. I added the wine cause I’ve never heard of anything like that, but I doubt it made much of a difference. And I’m with the Galician grandmothers! Making the dough is most of the fun.
Eat the pastry; buy the T-shirt. Could have a franchise there, Steen.
There are sweet empanadas (You could put virtually anything inside the dough. That’s what empanada would literally translate as, in the first place: “inside the bread”) the best of the lot would be apple empanadas, I’d say. However, they’re not what one thinks of when talking about empanadas at all, they’re basically dough pastry with this sort of apple filling. Good for breakfast or dessert, but they can’t hold a candle to a real empanada (Unlike many other parts of the world, your average breakfast in Spanish cuisine revolts around coffee and sweet stuff, whether is cookies, biscuits, toasts with marmalade, churros, juice… you get the idea)
Great blog here! Also your site loads up fast! What web host are you using? Can I get your affiliate link to your host? I wish my wbetise loaded up as fast as yours lol.
Yes I can!
By the way, I would like to eat some of that. But I’m guessing it’s already gone, right?
Nope, come on over TFD, there’s quite a lot left! It was fairly large, and only one boy would even try it. I’ll trade you a piece for a margarita!
Terrific! No, wait…
It reminded me of the brilliant something-or-other-en-croute that we had for Christmas. Because some of us are vegans, I had this brilliant idea: don’t let’s mess around with turkeys and such, let’s have a vegan Christmas! And it was just wonderful. So now we’re going to do it always.
Wow… Is it dough pastry, steen? It does look tasty!
(Granted, me and spinachs are not best buddies, but it looks pretty much like the ones my sis cooks, in the rare times she makes them!)
Funny you should ask about the dough, Lambre! Every recipe I found on the online crapshoot was a little different. Most had flour and olive oil, some had eggs, some had yeast, some had butter, some had white wine. I went with flour, olive oil, butter, yeast and white wine. I was wondering if you knew what the real deal might be? Or maybe you could ask your sister? Or whatever, I”m not obsessing over empanada dough or anything.
I looked at a lot of pictures, and I liked how they all seemed to have letters or shapes. Sweet, very sweet.
Those shapes are mostly for people in the bakeries to distinguish the type of empanada they’re selling…each filling has its own, different shape at the top. (None other I’ve ever seen has an owl, mind!)
Actually, I’d say flour, olive oil, yeast, a pinch of salt and butter (little or none at all) might be just right. I’ll put my people at work on the issue, and they’ll contact your people… Of course, around here one can buy the dough as well, it saves a lot of work that way. (On the other hand, grandmas all over Galicia would be turning in their graves, bless their souls!)
Of course! The designs tell you what’s inside. Duh! It would be fun to open an empanada shop in America and have Malcolm design all the distinguishing markers.
THanks for the dough info. I added the wine cause I’ve never heard of anything like that, but I doubt it made much of a difference. And I’m with the Galician grandmothers! Making the dough is most of the fun.
Eat the pastry; buy the T-shirt. Could have a franchise there, Steen.
Some empenadas I like. But I’ve only had sweet ones which were too sweet. Yours sound much more to my liking.
I don’t think I’ve ever heard of sweet empanadas! I’d probably prefer savory, too
There are sweet empanadas (You could put virtually anything inside the dough. That’s what empanada would literally translate as, in the first place: “inside the bread”) the best of the lot would be apple empanadas, I’d say. However, they’re not what one thinks of when talking about empanadas at all, they’re basically dough pastry with this sort of apple filling. Good for breakfast or dessert, but they can’t hold a candle to a real empanada (Unlike many other parts of the world, your average breakfast in Spanish cuisine revolts around coffee and sweet stuff, whether is cookies, biscuits, toasts with marmalade, churros, juice… you get the idea)
Great blog here! Also your site loads up fast! What web host are you using? Can I get your affiliate link to your host? I wish my wbetise loaded up as fast as yours lol.
Hello, Emmanuel! I use wordpress. It’s free and pretty easy to use. If you click on the W up at the top, I think it will take you to their site.