I have a question about empanadas. Sandra Gutierrez has a great recipe in the Columns today: https://food52.com/blog...
A former neighbor from Puerto Rico had a similar recipe, except that my neighbor always included one slice of hard boiled egg, placed whole on top of the meat, an a couple of pitted green olives. Does anyone know if the egg and olives are unique to certain cuisines? Thanks.
Bake up a large batch to enjoy through the holidays.
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Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)