« Argentina Photo of the Week--Mendoza Plaza Shopping | Main | Peaches with Malbec--Duraznos con Malbec »

August 12, 2008

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00e54ff8228c883400e553ecee008834

Listed below are links to weblogs that reference Empanada of the Month--Empanadas Santiagueñas:

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

I just subscribed to your blog, and I can't wait to try these out - they look delicious. I have a question though - by crushed red pepper, do you mean literally taking a red pepper and crushing it?

Hi Rebecca,
I always wonder why some empanadas called to “cut the beef”. It didn’t make sense to me since we can easily buy ground beef. But I think the mystery has been resolved! Also, I have found other recipes with ground beef where you need to pour boiling water onto the ground beef, let it stand, and then pour the water. Then you add all the other ingredients. I haven’t done it, but I guess it is a possibility.

I heard of Dona Petrona, but I don’t have any of her books. I recently bought a book called “Panaderia”, by Monica Alvarez (ISBN 9789875503083). The recipe calls for “Harina 000” and “Harina 0000”. Do you know what would be the equivalents to flours sold here in the US? I have been looking for information over the Internet, but all I found are the same definitions, which don’t help too much. From what I read “Harina 000” might be just “All Purpose Flour”, and “Harina 0000” cake flour, but I am not sure. King Arthur Flour has a great flour selection, but again, I don’t know which one would be 000 or 0000. It’s confusing.
Thanks,
Natasha

Authentic empanada recipe. Thank you!
It is not easy to find "tapas"(discos) where I live, but I found the perfect recipe in a cookbook called "Cooking under Wraps". The recipe is under: Empanadas Chilenas

These look fantastic! I can't wait to try this recipe.

YUM! I love epanadas with raisins. I'm still intimidated by the dough.

These look so good! I'll have to try these out soon. Dona Petrona is also famous in Ecuador, there's even a brand of pastas named after her.

My mouth is watering just looking at that glorious picture, I wish I could eat one right now.

This looks absolutely delicious! Wonderful photos, too!

Paz

Oh my goodness, those empanadas look positively sensational. Ah, what I wouldn't give to have one right now?

I love your empanada of the month series.

These look delicious -- but I'll probably make the filling and sneak it into some discos!

I'm sitting on the empanada fence too intimidated to make my own dough. These look delicious.

The comments to this entry are closed.

My Photo

Upcoming Classes