Re: Empanadas (was: RE: Re(2): Alan D. Corre's pages)
|From:||Barry Garcia <barry_garcia@...>|
|Date:||Saturday, October 30, 1999, 1:24|
>Anyway, the pastry for empanadas is like the one for a tart, but
>smaller. There are many kinds of empanadas; they can have meat,
>chicken, vegetables, little potato cubes, pieces of boiled egg,
>olives, raisins, fish, ham and cheese, etc. etc. There are several
>standard types associated with different provinces and regions.
I recall watching a cooking show where the guest cook made Mexican food
(and he's not even Mexican, but really studied it), and he said the
Mexican empanadas were made with masa dough (the corn flour dough usually
used for tortillas). He said you could put just about anything within
them. The versatility of empanadas remind me of the versatility of lumpia
in the Philippines (which are like eggrolls, but you can put just about
anything in. I've had a dessert kind that was filled with banana and
jackfruit, and were called turones IIRC :)).
'The beginning calls for courage; the end demands care'