I decided to keep things simple for the empanadas, although I also had to get my variety in, to keep things from getting boring. Here’s what I did:
- Tomate con queso: Diced tomato, diced cheese, and a mix of provenzal herbs (parsley, garlic, and oregano).
- Cebolla: Carmelized onions with more diced cheese.
- Verdura: Chard sauteed with onions and garlic and a diced hard-boiled egg.
Comments: I loved the simplicity of the cebolla and tomate con queso, however I definitely should have sought a recipe for the verdura empanadas. They were terribly bland. Many contain a white sauce, which can be good if it’s not too heavy.
Here are the lovely empanadas my boyfriend made, unfortunately filled with meat: