i truly miss the empanadas from the guagua and sta. rita bakeries. the pastry is flaky and has just the right sweetness. the filling is savory and quite generous. and after eating them, your lips become a little shiny because of the oil, LOL! the empanadas i’ve had here don’t hold a candle to the ones sold at la moderna and apung diung. i’m not a big fan of those sold by red ribbon. in my mom’s words, “makabaknal la (they can choke you).”
anyway, i tried to make some over the weekend, again loosely following a recipe i found in this cookbook. i say loosely because i was a little tamad (lazy) and i took some shortcuts. didn’t affect the taste … much, i think 😛 they came out quite well, if a little darker than i anticipated. next time, i think i’ll use pork or chicken for the filling.
|the filling — ground beef, peas, raisins, potatoes, onion|