I have a confession to make. I have recently been having a bit of a fling with South American cuisine. My usual staples don’t know. At least I don’t think they know. Like, they know that I haven’t been as faithful lately but I think this is the first time I have stopped really loving them.
But who could resist the crumbly pasty. The searing chillies. The enigmatic scents. The warming spices. All of these exemplified in the simple envelope of exploration that is the empanada. The staple dish of busy Argentines. Using store bought shortcrust you can make these up on the double and have them to hand for any glutinous outdoor adventures.