I grew up surrounded by Mexican bakeries where sweet fruit empanadas were plentiful. My childhood memories of empanadas come in apple, pineapple or crema. I fondly remember the first time I had an empanada that was filled with meat and seasoned with olives and hard boiled eggs, I was already well into my teenage years. I caught a glimpse of a raisin somewhere in the ground beef and thought it to be genius. Who thought of this?
I had no idea at the time that I was eating a traditional Argentinian empanada. Since those days, this flavor combination of ground beef, raisin, hard-boiled egg and a pitted green olive is the one I look for in an empanada. Since it is sometimes difficult to find this delicious empanada from Buenos Aires here in my city, I find the only solution is to make this delicious treat for myself. I have also made them for friends because the pleasure is too intense to not share!
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