Last weekend suddenly I had a craving for Empanadas de Manzana or Apple Empanadas. I never made those before, so I took one of my Spanish cookbooks on empanadas and looked up a recipe for a filling.  The difference between Spanish empanadas and empanadas from Latin America is that Spanish empanadas are usually large and circular in shape and are cut into smaller portions for consumption, whereas in Latin America empanadas are normally small and semi-circular. Anyway, it was a recipe for the filling I was looking for.
I combined this filling with an …

Sealing empanadas can be done in a number of ways. You can use an empanada press or you can crimp the edges with a fork. But if you want empanadas with an authentic look and spiral shaped edges you can use the repulgue-technique. This technique is not hard to learn but like all good things…..practice makes perfect. So, to help you here are three videos demonstrating the repulgue-technique. Notice that the people in all three video use a slightly different technique, but the result is more or less the same.

With her new album Shakira took it in another direction. Whether you like it or not, you will have to get used to it. I got used to it remarkably fast I must say.