Argentine Empanadas
It was the week of Cinco de Mayo, I wanted to do something Mexican to celebrate. I decided to look for an empanada recipe and found this one. It seems that most Mexican empanadas are dessert empanadas (at least my quick search seemed to indicate that, don't take my word for it though), so a South American influenced recipe ended up being my final choice. I cheated to make this quicker, I used Pillsbury buttermilk biscuit dough for the shells. I came across that suggestion while searching for a recipe and like it so I ran with it.
The filling was modified slightly. I just sliced the eggs and put one slice in each empanada rather than dicing it and mixing it with the filling. I dropped the peppers from the recipe as well. I didn't want jalepenos since Shannon would be eating these (and she did) and I dropped the bell peppers since I'm not a fan. I considered dropping the raisins as I wasn't sure I'd like their flavor in the mix but I ended up loving it. As a matter of fact, if I would drop anything from the recipe it would be the olives. Michelle, Shannon and I each loved them, I had made enough for several meals and they disappeared quickly. Definitely another recipe to make again!
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