When the World Cup excitement and anticipation was gearing up I decided I wanted to do a food series about some of the food from the countries in the World Cup. And I made lots of the food. I made it, took pictures of it, I even got as far as getting some of the blog posts ready. And then I got pregnant. Which is the best news ever!
Unfortunately the first trimester was not glamorous. I had all the typical symptoms you hear of people getting. The nausea, vomiting, food aversions, extreme exhaustion, and some more things, like I now sweat when I eat, SUPER. The food aversions and exhaustion made it impossible for me to have any desire to blog. But for some reason, just now, I had a desire to post something. And since I have a back log of posts ready to go, I decided to use one of those.
This would have been my Argentina Post. It seems like the traditional empanada has: olives, eggs, raisins, and onions. Jon hates ALL of those items though, SOOOOO that won’t do. I had to improvise and use ingredients he WILL like. In the future I need to make traditional empanadas though because I love all the traditional ingredients, A LOT!
These are AMAZING. The dough was fabulous!!!! And the filling could have been just about anything tailored to your taste preference. We ate these for dinner with a side salad. In the future I think these will make a great appetizer for a party too!
Recipe adapted from Fork Spoon Knife