Elisabetta Parisi

Empanadas Elisabetta Parisi

Empanadas are simple handmade pies that are popular in most countries of the world. Wherever you go you will find some form of empanada that has its own special character and special history. Empanada is a Spanish word and as a result there are great examples in Spain and in particular Latin America. In other countries they may be known by other names such as Panada, Pasty, Pastille or in the east as Samosa. Empanadas are ever popular as snacks, treats, starters or even full meals. They come in various sizes from very small niblets to dinner plate size monsters. They can be savory or sweet, vegetarian or meat based, baked or fried. Most important of all empanada are easy and fun to make. This book shows you how to make empanada dough for baking and frying using both wheat flour and Latin American style corn flour masa. It shows you how to form the dough into discs, make the fillings, the construct the various empanada shapes, styles and sizes and finally how to bake or fry them. There are lots of suggestions for different fillings, as well as a range of empanada dough types that you can make. There are many pictures to show how different empanada are made and how you can shape them to make them look special like the ones found in Latin America. There are a range of full recipes that will allow you to make special empanadas from countries across the world. These empanada recipes also include details of how to makes the sauces and spices that they are usually served with. This means that the empanada can be served in a more authentic way. As well as specific recipes the book encourages experimentation with many different fillings. Empanada are also great for using up leftovers in tasty and novel ways. If you are bored with your usual repertoire of weekly meals, get the book and learn how to make tasty empanada such as those from Argentina, Columbia, Chile, Venezuela, Belize and India.