One of my favorite things to eat after arepas are empanadas. A small pastry pocket stuffed with whatever we may think of: meat, fish, pork, vegetables and the list goes on.
Empanadas are made all over the Latin world, but with different and sometimes unique techniques and recipes. For example, in Venezuela and Colombia, empanadas are made with corn meal, salt, water and oil, and they’re fried. In the rest of the central and South American, they’re made with flour, eggs, lard or butter and water, and they’re baked.
On a resent trip to my home town of Puerto La Cruz, Venezuela, my brother and sister took me to eat empanadas at the ferry terminal where empanaderos make them 24 hours a day and they’re so delicious. On this particular night, it was my birthday, so after a long night of partying, we got hungry and decided have to some.
Hot and ready to eat
The most famous empanadas are the Argentinian and Chilean versions of this beautiful savory or sweet pastry, served with different sauces, salsas and dips depending on where it’s made.
Here in Toronto you can get them in any Latin American food store, but my favorites are made by Marina Queirolo, owner of Surkl Empanadas. She sells them at The Brickworks Market and the Cheese Boutique.
Here’s my version of a spinach, queso fresco and pine nut empanada, with salsa criolla [spicy-sweet peppers, tomatoes and aji] on Market Mondays on Taste T.O
Yours on making Empanadas