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About the Recipe: This recipe can be used in make larger handheld sandwich side empanadas or appetizers. These are very popular in Latin America and were one of the first courses we had when visiting South America. The folded pastry is either baked or fried and stuffed with various meats, cheeses, or even fruits. It is a tradition to serve these for special occasions.
Cook’s Note: I planned ahead making the meat sauce, boiling the egg earlier in the day, and storing them in the refrigerator. Later, I brought them back to room temperature when I wanted to fill the appetizers. I served them with fresh spicy tomato salsa. I omitted the olives and raisins, which are included in the traditional recipe that we were served in South America
To Serve: Arrange appetizers in a basket or on a large plate with your favorite fresh salsa or sauce.
Yield: about 24 appetizers
pdf for Copy of Recipe – Baked Empanadas – (Empanadas de Humita)
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