Thursday, June 23, 2011

empanada nyum

Okay, so i am willing to admit they are not THE most appealing of foods to look at. But, oh the taste.
These, my friends, are empanada's. South American wonder food.

Empanada's make great winter fare. Or the ideal summer picnic food. I make a bread dough, plonk a hearty spoonful or two of filling and pinch to close.

This time i had leftover red kidney bean chilli and added some red pepper, chopped spinach, extra salsa, cubes of feta cheese and a sprinkle of grated cheddar. We took these away on our long weekend away for lunch the next day. They make great travel food. Mmmm. No nasty soggy sandwiches or roadside crap for us. (This time 'round anyway, i know too much about life to make a universal statement here!)

I make vegetarian ones but there are many other versions. The base of the recipe i use is from one of my favourite cookbooks, Cordon Rouge: Vegetarian and Vegan Recipes from the Red Herring -a workers co-operative from Northern England circa the 90's. (I'll always be grateful for this book Jo, it was truly a gift that keeps on giving, i still use it all the time.) Secondhand copies are still available on

Every recipe i have tried from it has been a winner. And a repeat item on the menu in the kitchens i have cooked in around the world. I made empanada's for 100+ people at Twin Oaks Intentional Community one memorable friday. Ah, i miss that kitchen - the company, the visitors assigned to help prep, the industrial kick-ass kitchen, the loud music and impromptu grooving in between the skillet and the serving table. One day me and my empanada's shall return. With a assistant in tow.

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