These beautiful empanadas are inspired by a recipe I tried in Mexico when travelling as a child with my family. I marinate the pork, black beans and veggies in orange juice and chipotle adobo. The following morning I bake them for 7 hours until the pork falls apart, simply delicious! All encased in my hand crafted pastry for a delicious twist on the classic empanada.
Contains: Cereals containing gluten and their products, namely, wheat, rye, barley, oats and spelt, Milk and milk products
Hi I'm Mariana, I'm a passionate Argentinian foodie and cook. I share my heritage through the meals I make with my family's traditional recipes. My journey started with me working alongside famous Argentinian chef Martiniano Molina, then studying gastronomy, before working as a hotel pastry chef in Spain’s iconic Mugaritz restaurant. This is where I nurtured my love of making amazing desserts and pastry, which is what makes my empanadas so special.