10 April 2017

Semana Santa Empanadas

I've talked about these before, but they're an essential part of Holy Week for me now so here they are again. I've asked and searched in English and Spanish to find out why these are so traditional during Holy Week, but I still have no idea.  Church squares are filled with stands selling these, especially at the end of Holy Week.

They couldn't be easier.  Use or make puff pastry or another pastry if you like and fill squares or circles of pastry (triangles, rectangles, and half-circles are all completely normal finished shapes) with a blob of filling, then pinch then closed and bake till golden.

We saw so many different sweet and savory fillings in Guadalajara, but never meat because it's Holy Week.  Tuna, cod, or other seafood is very common though.  Personally, I love the ones with raspberry jam and coconut.  You can use or make jam, sweeten some coconut cream or find a more traditional recipe, or so many more things. We'll have savory and sweet empanadas for dinner tonight.

These fillings are condensed milk, strawberry, mango, and sweet potato.

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