I hosted book club a few weeks ago and was looking for a new appetizer for our group. I’d never made empanadas before, and I quickly learned that sweet and savory options abound for this little bundle of flaky pastry and filling. It was tough to choose just one, but in the end I couldn’t resist the flavors of the curried pork in this empanadas recipe from Elise at Simply Recipes.
Don’t be put off by the number of steps in the recipe. Trust me; these are totally worth a bit of putzing. If you need a hot make-ahead appetizer, these empanadas are perfect for a number of reasons:
- The dough and the filling can be made a few days ahead,
- The empanadas can be assembled a few hours ahead,
- AND they can even be baked earlier in the day and reheated before guests arrive.
Talk about great options for a host! I also love that these are baked, not fried, which means less mess on my stove top. (Did I mention I’m not a very clean cook?)
I was running short on time with after-school kid activities, so I baked these earlier in the day, and I was worried that the crust would be tough after I reheated the empanadas. I had no reason to fear. The butter and cream cheese combination ensures the crust stays super tender and flaky, even after reheating. And while authentic Argentinean empanadas are not traditionally served with dipping sauce, we’re a family of dippers at heart, so I had to offer at least a few choices for those fellow dippers out there. I opted for a sweet mango chutney and ginger-soy glaze (both purchased at the grocery store), and they were great complements to the empanadas.
Now that I’ve made a savory version, I can’t wait to try a sweet one. Have a favorite filling for your empanadas? Share with us!