This recipe makes about 20 to 24 empanadas
Dough, ingredients

4 1/2 cups all-purpose flour
3 teaspoons salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons distilled white vinegar
2 large eggs
2/3 cup cold water

It’s a fact that Colombia always has been a big contributor to the development of salsa music. For years, formations such as Fruko y su Tesos, Niche, Guayacan and Sonora Carruseles have been contributing to a distinctive, recognizable sound that is easy to listen to.
But salsa music keeps on developing. Bogota, Colombia, is on the way to distinguish itself and responds to the desire to create a sound which touches your soul. Call it rough, or unpolished and hard, or just call it “Salsa Callejera”.

When I was travelling in Costa Rica with my girlfriend a couple of years ago I realy fell in love with this dish. This is a typical Costa Rican dish you can eat as breakfust, lunch or diner. Well to be honest, it didn’t matter what time of the day it was, I just ate it.

Back home I thought this would be a nice dish to complement empanadas. So now, when serving empanadas on parties, I also serve some Gallo Pinto as a side dish. As an extra you can even serve some fried plantains with it.