An empanada is a small, handheld pie that has roots well, all over the place. South America, Central America, Spain, The Middle East, they all have their variations so I’m surprised I haven’t given them a go before. Thanks Great-Grandma Mary for the inspiration!
Wow. Wow. Wow. Wow…and not in a good way. After making this recipe I’ve learned two valuable lessons.
1. “Loaf” isn’t a very appetizing word. I think we should save that word for when we are discussing bread, and only bread.
2. When having guests over for brunch I should warn them that they’re guinea pigs and make one pre-tested recipe. Lets just say, no one cleared their plates at this fancy party. Well, the 11-month old did, but we can’t trust her…she likes everything.
What’s not to love? Cheesy vegetable goodness! I was excited to try this recipe because there weren’t many ingredients, it had a super clever name and only three steps. This recipe was easy to make and with a tiny tweak I think it’s top notch. It’s a great side dish that can be made fancy or served as part of a quick mid-week dinner.
