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October 01, 2009


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Hi Rebecca: Where do you buy the empanada tapa dough? I ususally make my own and it's delicious but if I can find it in the US or by mail order to save work and time I would love it. Thanks much for these recipes. I will try the tuna recipe you have posted next.


It's so nice to have found your lovely blog! I have very much enjoyed reading. I went to Argentina on my honeymoon this past September, and since then, cannot stop dreaming about all of the amazing food that I ate there. I am bookmarking a lot of recipes :)

Muy bueno tu sitio. Lo acabo de descubrir.
Te cuento que hago empanadas de vez en cuando, pero no uso tapas compradas, sino que hago la masa de las tapas, todo casero :).
Ví el video del repulgue: hasta ahora he visto que todos los que hacen el repulgue lo hacen con la empanada sobre la mesada. A mi, de esa forma ni me sale, lo hago con la empanada sostenida en una mano. Como detalle aparte, la masa la hago con yemas de huevo, por lo tanto sobra la clara. Con esa clara hago merengue. No pinto con huevo la empanada, sino que cuando la empanada está casi horneada, la saco del horno y le coloco una cucharada de merenge arriba y luego la termino de hornear. Queda una combinación salada y dulce que a muchos le gusta. Te mando fotos de las empanadas con merengue terminadas si querés.
Bueno, todo un hallazgo para mi este sitio, muy bueno.
Carlos desde Mendoza y San Rafael.

Hi Rebecca,
I'm so excited to have rediscovered your blog!

I did a post for National Empanada Day back in April. I sure could use your link of expertise to make my post complete. Would you mind if I included it? I'm also doing a post on Argentine food for United Nations Day on the 24th. I think I better email you about that:)

Thank you so much for sharing this wonderfully delicious post Rebecca.

riquisimas! un saludo desde bowen mendoza .

It was fun meeting you in SF! I look forward to reading your blog!

this entry is the real empanadas for dummies, hahaha! ;-)

Lately my wife has been making empanadas using puff pastry and they are really good, but by favorite combination is with the horno style dough.

The only additional ingredient that she likes to add are raisins in the filling, something i've seen also in the Chilean version of empanadas.

As usual, thanks for the insights into the Argentinian culinary traditions!

Delicious! How lucky you are that you can get the "tapas" ready-made. Here in Holland we have to make them ourselves. The first time we made them, I think it took us an entire day hehehe We've tried using puff pastry from local brands (not meant for empanadas, really) and we find them too buttery, the taste is not quite the same.
We always joke with my husband that we're going to put up a stall in the market here and start competing with the vietnamese springrolls :o)

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