The Pilgrim’s Pots and Pans

If you’re wondering what sort of picture composition is that and what kind of unidentified globule is that in the middle of the plate, well, just read on.

Still reeling from my meringue-custard disaster, what was I doing carving limes and think I’d finish in time for Jeanne’s SHF 24? Well, I thought I could have a glacé fruit post but didn’t realise how much of a challenge it was for this particular example.

In any case, just for the spirit of the event, here is a platter of empanaditas or diminutive empanadas. These little morsels are also known as pañaritas, still from the word empanaditas.

Many countries the world over has its own version of the turnover. The Philippines has the empanada, courtesy of the Spanish conquest. These are palm-sized savoury pastries with meat and vegetable fillings. In my province, there is a small version, thus the name empanadita, but these are sweet and filled with fruit preserves or cheese. The dough for the miniature turnovers is different from the flakey savoury pastry though. Instead, they have a more crumbly texture.

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