Fried empanada of cheese and plantain. The Argentines are never going to forgive me for saying this but this was my favorite of all the empanadas I had in Argentina.

BRIEF: “Maiskorn, Philadelphia, Grana Padano & Gruyere.” SOOT’S TAKE: As with everything else, the priciest empanada ever, but I was feeling peckish after getting off the train and really had a hankering for the humita on display.

Happy National Empanada Day! Decided to try something new (pastry and filling-wise) on the empanada front, which also allowed me to finally dispose of some long-standing jalapeños. They’re delicious; even more so with the spicy avocado cilantro sauce and this pastry recipe comes the closest (so far) to what I experienced in Argentina. No regrets.

Flashback to empanada night! We made 2 kinds but the humitas (creamed corn) were my fav.

Decided to try something new (pastry and filling-wise) on the empanada front, which also allowed me to finally dispose of some long-standing jalapeños. They’re delicious; even more so with the spicy avocado cilantro sauce and this pastry recipe comes the closest (so far) to what I experienced in Argentina. No regrets.

I just love the variety of empanadas you can access so easily with dough in 🇦🇷 without actually having to roll any dough!

choclo en grano y choclo cremoso, a base de salsa blanca | corn niblets + creamed corn in a white sauce

cordero patagónico, cebolla, panceta y vino blanco | Patagonian lamb, onion, bacon & white wine

roquefort con jamón

Happy National Empanada Day! 🌽 Reproducing Sergio’s empanadas, this time with made-from-scratch empanada rounds. I was pleasantly surprised by how much more closely the homemade pastry approximated the ones at the empanada shops in Argentina. The frozen, pre-made Goya discs certainly save you time but they don’t come anywhere close to what you can produce with homespun dough.

Pre-cemetery lunch: some of the best empanadas I’ve had so far.

Highly recommended by the guy at the empanada place because Argentines love their carne.

I love creamy corn pies! 🌽🌽

Thankful we met Sergio who made empanadas for us at home and then gave us the recipe so we could make them ourselves! #empanadas #humitas #empanadasargentinas #empanadasdehumitas #puerro #manteca #choclocremoso #harina #leche #salypimienta #huevos #queso #portsalut #tapasdeEmpanadasdehojaldre #goya #cena #happythanksgiving #felizaccióndegracias #sootycocina👩🏻‍🍳

Fresh aubergines with a sauce made of garlic and fresh peppermint.

They had a buy 3 get 1 deal going and so I got 1 of each of 4 flavors I picked out: CORN TURMERIC SCENTED DOUGH FILLED WITH SWEET CORN AND POBLANO PEPPERS SMOKY MUSHROOMS SMOKY MEZCAL-GARLIC MUSHROOMS IN A GREENY SPINACH DOUGH SWEET POTATO CHILI HOUSE MADE JALAPEÑO CHILI WITH BEANS AND SWEET POTATO CRUNCH WRAPPED BY AN ELEGANT ACTIVATED CHARCOAL DOUGH TINGA SLOW SIMMERED ONIONS & JACKFRUIT IN A CHIPOTLE & GARLIC SAUCE ENVELOPED IN A TASTY CARROT DOUGH Tinga was my fav.

A filling of corn (a lot of it), red bell pepper, onion doused in cheese sauce (cheddar & Parmesan) encased in a slightly sweet pie crusty crust. :O

Chicken, sweetcorn, bacon and mozzarella pasty, mustard chilli jam

I think this was beef.

Happy National Empanada Day! Let’s call them chicken hand pies with a hard crust I’m not a huge fan of because I probably made the dough wetter than it needed to be. 😑

Gotta get the corn ones. 🌽🌽🌽

If you’re a bona fide Argentine, you’d almost certainly opt for the carne (which our local friend was over the moon about), but my veggie friend and I ultimately preferred the creamed corn version (humita).

Another recommendation from the guy at La Cocina. It was pretty good but give me a humita anytime!

In carne and humita. 🥩🌽

Filled with spicy chopped beef.

Mozzarella, bacon and plum

I think this was mostly chard with some red peppers and a bit of hard boiled egg.

Ham & cheese empanada. It was at RTP and very salty.