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The simplest version of traditional Argentinian empanadas.
1. Dice the cheese into 1/3-inch cubes. Mix the cheese and corn in a bowl. Separate the egg white from the yolk and set them aside in two small bowls.
2. Preheat the oven to 400°F. Place your stack of empanada dough onto a work surface. Place 1/2 tablespoon filling at the center of each one. Brush the edges of the disc with some egg white, fold the dough over the filling and seal. Crimp the edges with a fork.
3. Once all the empanadas have been filled, place them on a baking sheet lined with foil. Brush a bit of egg yolk on the tops, then bake for 20 minutes, until golden brown. Serve warm.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Perfect for all of that leftover turkey and stuffing! Makes a great weekend lunch or snack!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!