Ingredient: raisins

Rolled Empanadas

phyllo dough empanadas
Rolled Empanadas
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We first had these phyllo dough empanadas during our stay at the Candelaria Del Monte estancia in Argentina. The light and crispy shell was a nice change from the doughy empanadas we had in Bolivia. Give these a try – they’re simple & satisfying and the kids can be involved in the process!
Rolled Empanadas
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We first had these phyllo dough empanadas during our stay at the Candelaria Del Monte estancia in Argentina. The light and crispy shell was a nice change from the doughy empanadas we had in Bolivia. Give these a try – they’re simple & satisfying and the kids can be involved in the process!
Servings Prep Time Cook Time
16 25minutes 25minutes
Servings Prep Time
16 25minutes
Cook Time
25minutes
Ingredients
Ingredients
Instructions
  1. Preheat oven to 400 degrees
  2. Heat 1 tbsp of olive oil in a non-stick pan over medium high heat. Stir occasionally, until ground beef is fully cooked and browned. Set aside to cool.
  3. When meat is cool, combine with additional filling ingredients.
  4. Lay 16 phyllo pastry sheets carefully in a large tray. Cover with a damp towel (paper towel works too) to prevent breaking.
  5. Take one spoonful of the filling mixture and place it on the short end of the phyllo strip. Roll away from you a few times, then fold the sides of the strip in and continue to roll the dough until there is no dough left to roll.
  6. Brush with a little olive oil and egg wash and place onto a large (and lightly oiled) baking sheet.
  7. Repeat this process with all phyllo rolls and place in the oven at 400 degrees for 15 minutes.
  8. Serve warm with your favorite yogurt dip. Enjoy!
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Indian Corn Pudding

Indian Corn Pudding
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Not many people have ever heard of Indian Corn Pudding before, but if you're from New England or more specifically Rhode Island, there's a good chance you've stumbled upon it at grandma's house. This dessert dates back to the very first Thanksgiving with the mix of Puritan and Native American cultures. The Puritan's from England brought their love of puddings and mixed with the Native American's ground-corn puddings, Indian Corn Pudding was born. This savory treat is perfect with a dollop of whipped cream or vanilla ice cream and is best enjoyed warmed.
Indian Corn Pudding
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Not many people have ever heard of Indian Corn Pudding before, but if you're from New England or more specifically Rhode Island, there's a good chance you've stumbled upon it at grandma's house. This dessert dates back to the very first Thanksgiving with the mix of Puritan and Native American cultures. The Puritan's from England brought their love of puddings and mixed with the Native American's ground-corn puddings, Indian Corn Pudding was born. This savory treat is perfect with a dollop of whipped cream or vanilla ice cream and is best enjoyed warmed.
Servings Prep Time Cook Time
8people 15minutes 1 1/2hours
Servings Prep Time
8people 15minutes
Cook Time
1 1/2hours
Ingredients
Ingredients
Instructions
  1. Heat oven to 350 degrees Fahrenheit and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal, stirring constantly, until it bubbles. Then reduce the heat to medium-low.
  2. Stir in molasses, and whisk, cooking for 2 more minutes. Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep the eggs from scrambling. Cook for 3 more minutes, then remove from the heat.
  3. Stir in vanilla, raisins, sugar and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to the oven and carefully pour hot water into the larger dish until it comes halfway up the sides of the smaller baking dish.
  4. Bake until pudding has set, but still jiggles slightly in the center, for 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.
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