The Wide World Of Empanadas Part II: South American Empanadas

All our lives we enjoy the ride. Thank God we do it very young. When we began to roam the world, we find that the pies were not exclusive to our country, but are a long tradition throughout the world. So this week write to the South American empanadas. The Argentine empanadas, are world famous, here in Miami in Pasta Factory make a spinach with mozzarella cheese that are really excellent. The dough is made with wheat flour and beef fat, usually. The filling varies from province to province, is largely based on beef or chicken, served with onion, egg, olives, raisins and some provinces even potatoes or peas. To differentiate the stuffing or - pebre or errand - for each pie, close the "lid" of the pie with a "Repulgue" or "simba" characteristic for each filling. Among its main variants are: those of meat, chicken, and humita those ham and cheese. The meat pie are sometimes added "pella" fat is fine - a real pie filling Argentina takes no fried in vegetable oil -. Strongly flavored spices such as cumin, paprika and chili powder.

The ham and cheese pie is usually also carry chopped tomatoes. In Argentina most famous empanadas from Salta and Tucuman are, according to Patty Salta: characterized by the use of potatoes, beef, chicken, onion, olives and peppers. One of the many "secrets" of the various Argentine empanadas is added to fill a tablespoon of vinegar to the preparation of the filling a day earlier - stored in the refrigerator - the preparation of pies, the filling is so homogenized and is consistent. Chilean empanadas made from wheat flour, stuffed with ground beef or diced, seasoned with cumin, black olives, raisins and egg, called "pine empanadas?. At the Universidad Central de Venezuela in Caracas 30 years ago, stood a cart, some Chileans, who sold these succulent pies pine. Every time I went to watch the games in college basketball, it was fixed before I taste a pie with a drink that I can not remember. Easter are popular in the made with seafood, accompanied by white wine. There also are stuffed with vegetables, especially spinach, "Neapolitan" - cheese, ham, tomato sauce and oregano -; of fish such as salmon, mackerel or - usually both made the same way that meat -.

and puye of seaweed - seaweed - and chicken is the specialty of the Santa Ana, Talagante. The pie in Chile has multiple variants, and is recognized as a food landmark in the country, being considered, along with sopaipillas, the Valdivian curanto, the cauldron and suck marine seafood such as dishes in their cuisine. The Bolivian empanadas among which highlights the Salta, whose mass has a slight sweet taste with a filling - jigote - beef stew or chicken with potatoes and broth. They are painted a soft red-orange pigment that gives color special. Made with a thin round of dough stuffed with meat stews, poultry, seafood, topped with onion, egg, olives, capers, raisins, grapes, potatoes, peas, cheese and spinach. It usually has a half circle of not more than 20 cm. long, sealed at the edges with an elaborate "Repulgue? - Edge of the pie -. Other varieties include Tucumanas that differs from the Argentine of the same name that are fried, the puka pie also called red layers, typical of the city of Cochanbamba prepared baked with cheese, onions, olives, cheese and cheese API sometimes take a little onion and prepared baked or fried.

The cheese is made, as the dough, cornstarch and flour and rice that are typical of the city of Santa Cruz with rice and pork - pork - at the landfill. Then there are the tamales, of lacayote those of hojandre, the fried chicken and Chuquisaca. Research to write these articles, I have been pleasantly surprised by the rich cuisine of the Bolivian empanadas, so the recipe for this week is the chicken patties jigote Bolivia, which are a very pleasant culinary discovery. Write to you soon friends juliopena@dalilasgourmet.com or contact us at our website: www.dalilasgourmet.com

...