Empanadas have been adopted and altered by the Philippines, Indonesia, Malaysia, Haiti, Afghanistan, Latin America, India, Jamaica, the United States and Sri Lanka, but it originated in Galicia, Spain and Portugal during the early 1500s. The delicious savory pastry that takes on different forms, and has can be filled with various meats, cheeses, fruits and vegetables, has not evolved very much since its inception; but one Latina inventor has resolved the most tedious step in the empanada baking process, the edge-pinching.
Preheat the oven, and let the heat rise to an odd 425 degrees. Spray the roaster grill with oil. Then, add salt and pepper... let the meat sizzle on the grill. In no less than 45, you'll be serving 4-5 a warm and delicious meal. The Posh Latin Cook, Elena Carlo, designs and masters recipes like the Saffron & Honey Buffalo Drumsticks, and serves it up hot for her family to eat...but only after she photographs it for her blog.
