Empanaditas Vallunas Turnovers with beef and pork
A recent family visit to Cali brings back great memories of the snacks we had every weekend!
Empanaditas Vallunas at Club Campestre were always a delicious bite after sunday Holy Mass, or during an afternoon at the pool or golfing. Visiting with childhood friend Lucy Mary and great friend Nohora we enjoyed our empanadas with lime, ají, and also some with ketchup mixed with both ají and lime juice. Enjoy some of these wonderful empanadas making them one weekend. You can preapare the filling one day ahead of time and then the masa the day you want to fry them.
Enjoy!
Pachi
Hace poco estuvimos en Cali degustando las maravillosas empanaditas Vallunas!!! un recuerdo de estar sentados despues de La Santa Misa, de un día de descanso y deporte dispuestos a comernos docenas de estas. Con ají y limño o con una mezcla de ají, salsa de tomate y limón es como las preferimos en casa. Preparen algunas de estas en casa, primero pueden hacer el relleno y al día siguiente la masa para freir de inmediato!!!
buen gusto
Pachi
Pachi´s Blog en Creative Culinary
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Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.