Nada but Empanadas: History and Recipes

From traditional Argentinean beef empanadas to caramelized onion with blue cheese and walnuts to apple with dulce de leche--Nada but Empanadas is the essential guide to turning out these irresistible Latin American treats. Over 50 tried-and-true recipes will be the hit of your next get-together--whether you serve them as appetizers or entrees. Best of all, they can be made ahead and frozen until ready to be popped into the oven for easy meals and entertaining. The authors share their enticing recipes for both savory and sweet empanadas, along with serving suggestions and accompanying sauces. Also included are directions for using ready-made doughs for those last-minute guests who show up for dinner. Nada but Empanadas includes recipes that highlight regional and seasonal ingredients, such as New Mexican Chicken Chile Relleno, Humita with creamy corn, Strawberry Rhubarb, and Membrillo (quince). Learn to make empanadas for every occasion--tapas parties, lunch boxes, quick dinners, unique appetizers, and warm-from-the-oven desserts. Get ready to fall in love with these pockets of deliciousness!