Empanada Thread

>Supermarket has great empanadas
>Like a solid restaurant 7/10
>Never has meat, only chicken, cheese and onion and the rest I don't like
>Finally have meat
>Filled with raisins and coated in sugar
Fuck you and fuck people charging 2 dollars a piece

Caramel empanadas, popular franchise made them before it went under and they where great
Also try different dough's and try them fried, people don't often experiment with filling but dough and cooking

this is why you make your own user
they're simple and easy and customizable, theres no reason to buy the store made ones

>Chicken
>Not a meat

Shrimp (or any seafood) and cheese
Mushrooms, corn, palm heart and cheese

I'd like to make empanadas. Anyone want to post a good recipe they like?

>I want to make some empanadas today. What are some creative filling ideas/combinations?
I'm from Miami. I've had empanadas from every culture, and every quality. I love picadillo fillings the most where the piquant shines, where the seasoned meat is just filled with delicious olives, capers and raisins. Good picadillo (cuban style) with have a richness that includes wine, saffron, zesty pimento all reduced. Dominicans will do it different than colombians, etc.

There's a few famous jamaican patties places in town. Now I love a good mild and hot jamaican pattie both for their different chile flavors, but a couple places had some variety and a family recipe or two that was unique from the rest. One place used to make a ginger-lime-rich lobster empanada by special order for parties.

Another makes a veggie curry pattie that was good for your 2nd pattie ;) It was filled with lots of collard greens, carrot, green onion, and I can't remember the rest, but there was a hint of coconut milk in there, and a nice thyme flavor such as you'd get in jerk seasoning. It was not starchy filled with tubers, but just softer greens.

Another place made a pink filling of just "plantain" in name, but the filling was not overly sweet, only the sweetness from the plantains, but did have all the heavy hand of aromatic spices of a pie but only allspice and nutmeg. I think it simply had a drop of red food color. It was not dessert-like but this scented savory thing.

here ya go, found a plantain pic

There is none. Cornish miners went to South America and made pasties using local ingredients and thus the empanda was born. It's the same with the Jamaican pattie and Mexican pasty. Someone is the same with a pastel but I can't remember where.

>Raisins

Just put some fucking ground beef with some hispanic spices that dominicans or puerto ricans use.