Comments on: Galician Empanadas – North-West Spain’s Iconic Dish – via Buenos Aires

By: If You Can Use Some Exotic Booze: Wines of the Southern Hemisphere & Bodega Bouza, Uruguay | We Are Never Full

Thu, 29 Nov 2012 20:55:36 +0000

[...] of many South American wineries, the Bouza family are but a pair of generations removed from their Galician immigrant founders who brought their know-how and passion for the grape across the Atlantic. Hidden among [...]

By: leigh

leigh — Thu, 22 Jul 2010 16:56:46 +0000

wonderful – looks sooo good!

By: shayma

shayma — Mon, 24 May 2010 15:34:56 +0000

such a creative idea- duck. and i always love reading about the historical background of a dish in your posts. x shayma

By: emiglia

emiglia — Thu, 20 May 2010 14:48:11 +0000

I have learned something today… and drooled all over my keyboard. I didn’t realize those things were on my to-do list, but I feel as though I have accomplished something.

By: Maria

Maria — Wed, 19 May 2010 19:27:01 +0000

Oh My Goodness! That looks amazing. I’ve never had a filling of duck in an empanada.

By: The Food Hunter

The Food Hunter — Wed, 19 May 2010 18:04:05 +0000

duck empanada…yum!

By: Cherine

Cherine — Wed, 19 May 2010 09:31:47 +0000

This looks absolutely wonderful!

By: Peter

Peter — Tue, 18 May 2010 00:26:19 +0000

You guys are lucky; since you’re both in on this blog thing, you obviously understand the need for multiple photos from many angles. Me, I’m all alone, and it’s all I can do to get off a decent shot before dinner vanishes into my family’s ravening maws.

Will there be a quiz in the next post?

By: Chris

Chris — Fri, 14 May 2010 21:32:05 +0000

Spectacular empanada! That crust is just gorgeous and nice touch with the flower on top. Bravo!

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Fri, 14 May 2010 20:24:03 +0000

You always have my attention when you use duck! What a great idea for an empanada filling.

Your post is so informative and interesting. What a trip through Spain and Argentina! I was also interested in the empanada itself. I rarely ever see empanadas as a whole pie. I always think of them as hand pies. My sister-in-law, who is Colombian makes empanadas were the dough is made from yucca root and isn’t really firm. Her empanadas are more like tamales. She only ever makes them with beef or chicken. I wonder what I could do to get her to make them with duck.