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                                              Empanadas are a delicious and sa- vory pastry that are a staple in Argentine homes. It is believed that early Spanish immigrants carried the recipe to Argentina during the 16th century. Since then, the Argentines have claimed empanadas as a national dish. Baked or fried, in seasonal and region- al flavors, and even transformed into sweet treats, these hand-held meals in a pocket are sure to satisfy.
“When I was little, my family shared stories of when they used to cook em- panadas all together in Argentina. On
Empanadas –
For The Win!
By Candes and Poet Gentry
 I asked Poet to share his love of em- panadas with our readers and here is what he wrote:
• 1/2 Maui sweet onion, chopped
• 1 pound ground beef
• 2 tbsp olive oil
• 1/2 cup Spanish pimento olives, sliced • 1/4 cup plump raisins, soaked in warm
water for 5 minutes
• 2 hard-boiled eggs, diced
• Salt, pepper and oregano, to taste
• 1 12-pack of store-bought empanada
dough (bake style not for frying) • 1 egg, beaten
• 1 tbsp white sugar
one of my first trips to Argentina, we visited the apartment where my mom, aunt, grandma and great grandma would all crowd around the kitchen and make empanadas together. A couple months later, after we returned home, I asked my mom if we could make them with my cousins in our kitchen. I like to try new foods so sometimes we change up the recipe. We even made our own vari- ety of vegetarian empanadas. I hope you like them just as much as I do.”
Hungry for more? Visit eatpono. org, follow @eatpono on Instagram, and learn about the Eat Pono Fund at Hawai‘i Community Foundation.
Sweat onion in olive oil in large sauté pan. Add ground beef and spices. Cook thoroughly
Remove from heat, drain excess oil. Fold in olives, raisins and hard boiled eggs. Lay out empanada dough one at a time and put 1 tablespoon of meat mixture in the center.
Use slotted spoon when filling the dough so as not to put too much liquid in the empanada or it will not cook properly and will get soggy. Fold each empanada in half and curl the edges to seal in the filling (Dampen your finger with water to wet the rim of the empanada before
      Fried empanadas are a treat worth sharing. CANDES GENTRY PHOTO
closing. The water reacts with the dough and acts like an edible glue to seal in the juices.)
Place empanadas on a sheet pan lined with parch- ment paper, about 2 inches apart. Brush beaten egg on empanadas, then sprinkle with sugar.
Cook at 350 degrees for 20-25 minutes or until golden brown.

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