| A delicious and popular Latin American snack is a type of turnover called an empanada. |
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| And the mushroom empanada with peppers and eggplant is an appealing mix of brash and musky. |
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| A staple, tasty snack is the empanada, a fried cornmeal turnover sometimes stuffed with cheese, meat, or chicken. |
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| A second breakfast special exchanges the tamale for an empanada with beef, chicken or vegetable fillings. |
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| Small, elegantly presented nibbles from an extensive menu include the local specialty, fried aubergines drizzled with honey, and tiny empanada pies. |
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| Other tastes of Russia include soups like a hearty borscht, pelmeni dumplings, delicate pojarski cutlet paved with tiny croutons, and pastry-wrapped piroshki, like a Russian empanada. |
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| The empanada dough, made with rice flour, is crustier than the traditional variety, giving the inner contents, like lemony, pan-seared Swiss chard, a chance to stand out. |
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| My first is a classic beef empanada, using mince, onion, garlic and various herbs and spices. |
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| This week, we're making the classic South American street snack, the empanada. |
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| And the blue cheese empanada gets my vote from the four house-specialty offerings. |
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| The machine cranks out 2,000 beef, chicken and other varieties of empanada an hour, nearly seven times more than the three people could do manually. |
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| With Celtic music and dancing, a heritage parade, sheepherding demonstrations, food and drink, including Cornish pastry, empanada and shepherd's pie. |
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| Border Grill's goodies include seabass ceviche, braised lamb, huitlacoche empanada, Brazilian shrimp and crab and salad, duck three ways and chocolate caramel tart. |
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| Empanada dough takes many forms, from those made with cornmeal to puff pastry. |
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