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!



  • 1 recipe pastry dough (recipe below)
  • 1 corn on the cob, grilled and kernels removed
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped mushrooms (about 4 large mushrooms)
  • 1/3-1/2 cup diced cooked chicken (I used a leftover chicken breast)
  • 1/2 tsp cumin powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Pastry Dough:
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/2 stick butter, frozen and cubed
  • 2 tbsp milk
  • 1 egg


Pastry Instructions: Combine the flour, baking powder and salt in a food processor. Pulse the flour with the cold butter until you get a crumbly mixture. Stream in the egg and milk and pulse just until the dough comes together. Remove from the food processor and knead into a ball on a lightly floured surface. Knead for about 30 seconds and bring together into a ball. Pat into a circle of 1 inch thickness, wrap and refrigerate for at least 30 minutes or up to 2 days.

Empanada Instructions: Combine all the filling ingredients in a small bowl, mix, and set aside until the dough is ready to be filled. When the dough is ready, fill each circle with about 1 tbsp of filling. Fold in half and use a fork to crimp the edges to seal them.

Lay prepared empanadas on a baking sheet and bake at 400 degrees for 20-25 minutes.


Recipe adapted from Fork Spoon Knife