In Western countries eating on the streets is not a usual sight due to all the regulations. Here in Buenos Aires all is a tit-bit different. Actually, outdoor eating in Buenos Aires is just as common as anywhere else in Argentina offering visitors one of those true delights, and cultural experiences, of travel in Argentina.

My roommate Gigi, an Argentinean girl who is able to do yoga, tai chi and kung-fu (I feel really safe here), knows how to make homemade empanadas as well. Yesterday she came home with bags full of cebollas, choclos, semillas and other verduras to make some to sell on the street. She had made arrangements for her and a friend to sell empanadas vegetarianas during a concert somewhere in the city. She took to it and while humming to Indian mantras she prepared them in record time. A few hours later she dressed up and went out with a box full of deliciously tasting empanadas.

She’s not the only one here. Those that have spent some time learning Spanish with AMAUTA Spanish School in Buenos Aires or have visited the city for other reasons know that everywhere, and I mean everywhere there are men, women and children selling fruit, vegetables, empanadas, cookies, bonbons, popcorn, agua sin y con gas. Whatever you desire you can find it on the street. They are not official vendors; they’re just trying to make a living or some money on the side. I don’t know if all you can eat on the streets here is that healthy but if most of it is as good and made with as much love as my roommate’s empanadas chances are you will love it!

Want to bake some at home and invite your friends to a delicious South American treat? Start with making the dough and then use the following recipe for empanadas de pollo (any meat filling can be used for this recipe):

Ingredients (makes 12 – 15) :
• 3 cups chopped, cooked chicken
• 1 (8-ounce) package shredded cheese (Monterey Jack, Cheddar, Gouda blends, etc.)
• 4 ounces cream cheese, softened
• ¼ cup chopped red bell pepper
• 1 jalapeño pepper, seeded and chopped
• 1 teaspoon ground cumin powder
• 1 ½ teaspoons salt
• ½ teaspoon pepper
• 1 egg yolk
• 2 (15 ounce) packages frozen puff pastry sheets (pie crusts) or make your own dough

Preparations :
1. Preheat oven to 350 degrees F (180 degrees C) and lightly grease a baking sheet.
2. In a large bowl, combine the chicken with the other filling ingredients.
3. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter.



4. Lightly brush the edges of crust with water. Place 2 tablespoons of chicken mixture in the center of the round. Fold the dough over the filling into the shape of a half-moon, sealing the edges between thumb and index finger with pressure to avoid leaking later.  
5. Repeat with the remaining rounds and chicken mixture. Arrange empanadas on the prepared baking sheet, pricking each with a fork near the edge to allow steam to escape. Glace with egg for shine and bake until golden for about 20 minutes.

Provecho!

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