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Empanadas galegas. Galician empanada (Galician: empanada galega) is a variety of empanada and one of the most popular dishes of Galician cuisine, commonly served in the towns of Galicia during festivals and pilgrimages. It is prepared with a variety of fillings, including local seafood, sausage, and chicken. It can be served hot or cold.
Get the recipe: Bean and Cheese Empanadas Pura Vida Moms These crisp and buttery Costa Rican caramel empanadas are filled with a delicious caramel-like spread made with goat’s milk.
Coco bread stuffed with a beef patty. The beef patty is a product of the long history of Jamaica, mixing an empanada-styled turnover introduced by the Spanish and pasties introduced by Cornish immigrants, turmeric or curry which were introduced by Indian indentured labourers, and cayenne pepper native to Central and South America, [3] which was introduced to the Caribbean by the Arawaks.
Apple filling in a turnover. Common turnover fillings include fruits such as apples, peaches and cherries, meats like chicken, beef and pork, vegetables such as potatoes, broccoli and onions, and savoury ingredients like cheese. [2]
Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes. Stir the chicken, onion, corn, chiles and picante sauce in a medium bowl. Cut 8 (4-inch) rounds from each pie crust, re-rolling the dough as needed. For each empanada, place 2 tablespoons chicken mixture in the center of each round.
2. Hoppin’ John. Southerners are usually eating Hoppin’ John (a simmery mix of black-eyed peas and rice) on New Year's Day. Like most “vegetable” recipes from around this area, it contains ...
If you haven't tried homemade empanadas yet, you're missing out! This 10-step chicken empanadas recipe is perfect for beginners.
Fatayer (Standard Arabic: فطائر, romanized: faṭāʾir; Levantine Arabic: فطاير, romanized: faṭāyir; sg. فطيرة, faṭīra) are meat pies that can alternatively be stuffed with spinach or cheese such as feta or akkawi. [1]