I have made chili from scratch for years, but never have I folded an empenada.

I have lived in an empenada prosperous land for more than a third of my life now. The other day I watched as @egonz sat down with a bunch of friends, and she started filling and folding empenadas before she could get her coat off. I had had her over the night before and they all ate a one time delight, chili with nothing spicy added, a sin where I come from.

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It hit me that evening. What if I were to add chili to the middle. So, that became the plan. It is a shame that her family had already left town by the time I attempted it.

The normal fillings are ground beef and onion, roast beef and onion, ham & cheese, spinach and cheese, chicken & hard boiled egg, Roquefort, basil & cheese, and on occasion, spicy ground beef and onion.

Never do they make any other filling. On the other hand, you never need a menu. I got those out of my head and any place your order from makes all of those flavors.

Today all that changes.

Standard grade secret home-made chili, some water, and the empenada dough. My son, who is a native born, Buenos Airesean, empenada making, wizard showed me the ropes. First you spoon in your filling.

Let the magic begin.

My son, @vatman, whipped this puppy out in a matter of seconds. Then he showed me the other methods of folding the edges over and over while moving around the Argentinean hot-pocket.

I had to make my own variations, of course, which included a chill-cheese, UFO, shaped one. He set off to make his version of mini-burrito empenadas.

Soon we had filled the oven tray with a variety of chili-filled things, otherwise known as "cosas" in the local language. Since I do not own an oven, of the ordinary kind, we used my pizza oven which does most every kind of oven food except turkey and lasagna

Here is a time lapse of the cooking process

And finally the finished product

Enjoy !

This was a fun home project. I was given a chance to try making something new.

It was a jam packed evening with lots of food stuffs stuck to my cellphone, but it was worth it to bring you all a new take on an old food.

Thanks for taking a look, don't let the time lapse spin you away from the desk.

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