Argentina

Wow, today’s country is a fun one! So many interesting facts, and such a delicious dinner!  Where do I even start?  How about with the fact that all day long, songs from Andrew Lloyd Webber’s hit musical “Evita” have been running through my head all day! The true “Cinderella story” of Eva Peron, wife of president Juan Peron in the 1940’s. Freaky fact- Juan Peron and his second wife, Isabelita, had Eva’s body exhumed in 1971 and flown to Spain, where they lived with it in their dining room until Juan died…

This massive South American country is the birthplace of the current pope, Pope Francis, and is the 5th leading producer of wine in the world.  The very first animated film ever made, ‘El Apostol’ was created here by artist Quirino Cristiani in 1917.  Here is where the first ever use of fingerprinting was used in crime investigations, and the only place I’ve ever heard of where political parties have their own brands of beer!

Let’s get to the food, shall we?

Empanadas

argentina

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed and minced
  • 1 bell pepper, finely chopped
  • 2 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp cumin
  • 2-3 chicken breasts, cooked and diced
  • 1/2 cup chopped pimento stuffed olives
  • salt and pepper
  • puff pastry sheets
  1. Heat oil in frying pan, and cook the onions, garlic, and pepper until soft. argentina2
  2. Stir in the tomato paste, cumin, paprika, and olives, adding some water if it’s too dry. (I added about a quarter cup)  argentina3
  3. Add the chicken meat, then set aside to cool.   argentina4
  4. Roll out the pastry sheets to 1/8″ (not quite paper thin) and cut into squares.  Fill with filling, and fold into a triangle, wetting the edges with water before crimping with a fork.  argentina5
  5. Bake at 400 degrees for 15 minutes, and enjoy plain, or with a dipping sauce of your choice!  argentina

I love empanadas! You can fill them with anything- make them for a dinner, or a dessert!  This recipe was a hit. The olives gave it a wonderful tart-ness that compliments the chicken and tomato so well! I can’t wait to make different varieties of these! If you make empanadas, let me know what kinds of fillings you use!

Next time, we’ll cross the Atlantic and hang out in the middle of Africa in Chad.

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