Monday is always Meat Free Monday and we have been trying to introduce new flavours and textures by serving vegetarian empanadas.
Making them at home seemed really easy, but upscaling the production to 160 empanadas meant a very busy morning for my kitchen staff and I. Stressful, but really rewarding.
We served them with 2 simple, seasonal salads of grated carrot (plain and simple) and a beetroot and apple salad.
If you want to try it out, a first version of the recipe is included below.