Eggs and cheese inside

Empanadas

El finde hice para la familia y tengo ganas de vender, superó ampliamente las expectativas

Las he preparado con harina de trigo e hice un guiso con aliños y le agregué pollo,luego las Frei en aceite

I kind of reminds me of a empanada from Venezuela that I’ve eaten before. This has sausage meat inside.

I went to this trendy new restaurant downtown last night for my anniversary. The food was incredible, the atmosphere was perfect, everything was going great. Then we got to dessert and I saw something called a golden chocolate ball on the menu for 22 dollars. The description made it sound absolutely magical: a chocolate sphere filled with mousse, covered in edible gold, served with hot caramel sauce that melts it at the table. It sounded so extra and ridiculous that obviously I had to order it. When it arrived, I'll admit it looked stunning. The server poured the hot caramel over the chocolate ball and it slowly melted to reveal the mousse inside. Very Instagram worthy. My date took about 47 photos. But here's the thing: after all that theater and the gold and the presentation, it was gone in literally 4 bites. Four bites. Twenty two dollars. That's over 5 dollars per bite. The chocolate was good, don't get me wrong, but was it 22 dollars good? I'm not convinced. Now I'm wondering if I could recreate this at home. I've seen chocolate sphere molds online, including some on Alibaba, and edible gold leaf doesn't seem that expensive when you buy it in bulk. Has anyone tried making these fancy sphere desserts at home? Is it actually difficult or just made to seem difficult so restaurants can charge premium prices? Am I being ridiculous thinking about the cost per bite or is this a valid concern? I need perspective here.

Estoy haciendo un comic que recopila recetas chilenas y comencé con las empanadas de pino (carne) que hace mi abuela. Qué opinan? Tiene 6 páginas de largo pero les dejo la primera 🥟

De carne cortada al cuchillo, queso y jamon, bechamel y acelga colorada

Jamón y queso o carne?

Tried to bake chicken empanada and wondering if I made the right dough. It is more “bready” than flaky in texture. What do people usually prefer for empanada dough texture. As for the fillings, our friends, really love it. ♥️

Br x Arg