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Americas Argentinas

February 14, 2011

Back when I was a student a zillion years ago, I decided to make my girlfriend dinner. Anyway, I was flipping through recipes, and came across empanadas. The problem was, I didn’t know that is what they were called. This magazine of recipes, had them broken down by region, and then by country. So you could get Europe – Italy, Pasta (for example). The recipe said at the top Americas-Argentina, Empanadas.

For some reason, I thought they were called Americas-Argentinas. So for years and years now, we have called Empanadas Americas-Argentinas. And yes, that girlfriend is my wife now. That recipe is lost to the world, but I decided to make them anyway:

  • Spelt Pizza Dough (the recipe is already posted)
  • 2 gloves garlic, sliced
  • 1 medium onion, chopped
  • 1 cup Kalmata olives
  • 1/4 cup capers
  • 1 green pepper, chopped
  • 1 cup green salsa (I use PC Tomitilla Verde)

In frying pan, add some oil. Add garlic and onions, and cook, stirring for 5 minutes, until they get all good and cooked. Add the peppers, olives, and capers. Cook about 7 minutes, stirring regularly, until the peppers are soft.

Remove from heat. Put this mixture into a blender, and add the salsa (as you need a liquid!). Blend until the mixture becomes smooth.


Meanwhile, take the dough, when it is done rising, and you have punched it. You can cut it into 2 or not, it does not matter (see recipe). Take the dough, and roll it out on a floured surface, until thin. Let sit for 5 minutes to set. Then take a round cookie cutter, and cut out circles. I used 1/2 the dough, and made about 30 when I finished the dough.

Take the blended mixture, and put a bit into the centre of each. Wetting your fingers, fold over the circle to make something that looks like a pierogi. Wet the seams and seal shut.

Transfer to a greased cookie sheet, and put into a 400 degree oven for 8 minutes. Take out, and flip them, and put them back in for another 7 minutes. If you like them darker, cook longer.

Remove and enjoy!

(as an aside, the original Americas Argentinas had tuna as the main base, so after I blended the mixture, I separated them into 2 bowls. One bowl I added a can of tuna. For you non-vegans out there, apparently they are very good with the tuna!)

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