Empanadas in the NY Times

The NY Times printed an article last week on empanadas, linking them to the Cornish pasty, the French chausson, Indian samosa, the Jamaican patty, Middle Eastern borek and the knish. I think empanadas, like pastys, fit the description of a dumpling – a un-leavan dough pocket enclosing a filling – although there is some controversy on this.  The article included recipes for corn and beef empanadas.

Advertisements
This entry was posted in Empanadas. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s