Monday, March 16, 2020

Cheese Empanadillas and Buenos Aires

I love Buenos is a city that has everything I love.....books, theater, culture and food!....the best Italian food in the planet is in Argentina for me....

I wish all my Argentinean friends all the best in these tough economic times....One day, I will go back to Buenos Aires

I used to eat queso empanadillas. They are filled with cheese and caramelized onions, cheese and sautee mushrooms, cheese and tomato with basil. I love all them all!!

Cheese Cream for Empanadillas

450 grams of cheese. I used a combination of havarti and colby cheese, but with any cheese for melting is great
1 cup of milk
3 tablespoons of cornstarch

At medium low heat, melt the cheese. Once it is melted, add the mixture of milk and cornstarch. Let it cook  stirring continuously until you have a cream. Let it cool. With this cream, you will not have the problem that the cheese disappear in the filling. I use the same cream for fried empanadillas.

Caramelized onions
Sautee mushrooms

Empanadillas dough

500 grams all purpose flour
1 egg
2 tablespoons of white vinegar or white wine
100 grams of butter
1 teaspoon of salt
boiling milk

Mix all together except the milk. You will have a sandy mixture. Add the boiling milk slowly until you have a dough that can be stretched with a rollin pin. Once it is warm, stretch it until 3 mm. Cut it in circles and fill it with your cream cheese and the topping  of your choice. Bake it until golden brown (about 15-20 minutes) in a preheated oven at 370F

1 comment:

  1. A beautiful city! Those empanadillas with cheese filling look so tempting!