Abrams’ new, gloriously colorful, unique, and exciting new book Filipinx, Heritage Recipes from the Diaspora, by Angela Dimayuga and Ligaya Mishan is where this fabulous recipe from empanadas came from. This is the first time that I have ever made empanadas that both looked and tasted restaurant quality. I cut the recipe in half, but was sorry later, figuring that I could have frozen them before frying and pulled them out whenever I was in the mood for a bite or two of delicious, authentic ethnic food.
I’m not going to lie, this recipe takes time,
but your efforts will be well rewarded in the fabulous taste.
Disclosure: I received a complimentary copy of Dilipinx from Abrams Books as a member of their Abrams Dinner Party 2021-2022.
As an Amazon Associate I earn from qualifying purchases.
They look delicious!
ReplyDeleteThey are a huge favourite!
ReplyDeleteI can almost taste that pie crust! in the 1970s,we used to get the most delicious empanadas at a restaurant in Tulsa called The Argentina Steak House. We've looked online in vain for a recipe, so I'm going to save those images you provided and give it a whirl.
ReplyDeleteWow. They look spectacular!
ReplyDeleteMy Cuban neighbor makes these all the time. Everyone loves them and she makes it look easy. Yours look great.
ReplyDelete