• Empanadas
  Empanadas are made in most cultures with diverse names...In Chile they are special, big and tasty. Calzones are made by Italians, inside a square sheet of dough. Ours may be fried made with corn dough, or with wheat, baked. Yesterday I made a batch of empanadas, here are some tricks:
• Dough, may be bread or pie pastry or commercial, frozen flake pastry. thinned with roller pin and cut in round shapes, any size. Mine are 10 to 20 cm in diameter.
• Filling. Anything is great inside an empanada, make filling saucy but not runny.
• Favourite emapanada fullings are:
• Cooked chicken breast mixed with sweet peas, white sauce and capers;
• ground meat in a good tomato sauce with finely chopped potato and slices of hard boiled egg
• Chopped sausage, ham or cooked pork or veggie ground meat mixed with rice and finely chopped vegetables (zucchini, leeks, carrots, sweet peas, sweet potato) and with stir fried tomato and onion
• Cooked rice cooked fish in white or bechamel sauce with chopped rosemary or dill.
• Place a spoonful of filling on each dough circle, wet the dough outside the filling, fold half of it over and seal with fingers of with fork. You may decorate the seam.
• Have a beaten egg at hand to ¨paint¨ the top outside of each empanada for a golden color when baked.
• Bake on cookie sheets for 25 minutes at 350 until golden
• Serve hot with a great salad.
• Left over empanadas may be refrigerated (2 or 3 days) and warmed to serve.