This empanada variety originates from Córdoba in Argentina, hence the name. It is sweet and savory because it's filled with beef, raisins, potatoes, olives, and white sugar. Other ingredients include hard-boiled eggs, onions, garlic, red wine, paprika, and cumin.
These empandas are also juicier than most other varieties because they include tomatoes in the mix. The filling is enclosed in dough consisting of flour, egg yolks, lard or pork fat, water, and salt, just like most empanadas. Empanadas cordobesas are fried in hot oil or baked in the oven until browned.
MAIN INGREDIENTS
These crispy Argentinian pastries are typically star-shaped, while the center is filled with quince or sweet potato preserve (dulce). They are usually deep-fried and then brushed with a sugar glaze. Optionally, they can be filled with dulce de leche and topped with colorful sprinkles.
Pastelitos are traditionally enjoyed on May 25, a day commemorating the May Revolution and the establishment of the first independent Argentinian government.
MAIN INGREDIENTS
Bolas de fraile is the Argentine and Uruguayan version of a doughnut. It is made without a hole in the center, and the doughnut is usually filled with dulce de leche, then dusted with powdered sugar. It is believed that bolas de fraile is derived from a popular Germany pastry called Berliner Pfannkuchen.
The name of these tasty doughnuts means balls of weakness, and it is said that the name was invented by anti-clergy anarchists who wanted to oppose a harsh regime that was imposed by the Catholic church.
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