Nothing beats a flaky, hot, freshly baked empanada, except maybe eating the next one at room temperature, or having a cold one the next day for lunch. Empanadas are delicious no matter how you serve them, and they can be enjoyed for breakfast, lunch or dinner, appetizer or snack. The key to a great empanada is to have a really delicious dough. Then you can fill it with just about anything you like. This is a traditional chicken filling, with caramelized onions, olives, and pieces of hard boiled egg. For best flavor, make the filling the day before and chill it overnight in the refrigerator.


Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 70 minutes


  • Empanada dough
  • 2-3 chicken breasts (or 2-3 cups shredded cooked chicken)
  • 1 bay leaf
  • 1 chicken bouillon cube
  • 1/4 cup vegetable oil
  • 2 large onions, chopped
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder (or to taste)
  • 1.5 tablespoons sugar
  • salt and pepper
  • 3 hard boiled eggs, chopped
  • 1/2 cup green olives, sliced
  • 1 egg yolk
  • 1 tablespoon water



  1. Poach the chicken: Place the chicken breasts in a pot with the bouillon and bay leaf, and cover with water or chicken broth.

  2. Bring to a boil, and simmer over low heat for 15 to 20 minutes, until chicken is cooked through. Let cool in the broth.

  3. Shred chicken into small pieces, and moisten with 1 or 2 tablespoons of the broth. Set aside.

  4. Heat oil in a skillet. Add chopped onions, paprika, cumin, chile powder, sugar, and salt and pepper to taste.

  5. Cook over low heat for 15 to 20 minutes, until onions are soft and clear, and mixture is golden brown.

  6. Remove from heat and stir in the chicken. For best flavor, refrigerate filling until the next day.

  7. Stir chopped hard boiled egg and olives into filling mixture.

  8. Separate empanada dough into golf ball size pieces, and roll each one into a smooth ball. Let rest 5 minutes.

  9. Preheat oven to 425 degrees.

  10. On a floured surface, roll each ball of dough into a circle about 6 inches in diameter.

  11. Spoon 2-3 tablespoons of filling in the middle of the circle. Brush the edges of the dough along the bottom half of the circle lightly with water.

  12. Fold the top half of the circle of dough over the filling to form a semicircle, and press edges together firmly to seal.

  13. Brush the pressed edge with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect.. Place empanadas on a baking sheet.

  14. Mix egg yolk with water and brush mixture lightly over entire surface of each empanada.

  15. Bake for 15 to 20 minutes, until golden brown and slightly puffed.

  16. Serve warm or at room temperature.

  17. Makes 10 to 12 empanadas.


Last Updated on Wednesday, 25 January 2012 22:13


Obtain a gourd and bombilla. Mate is traditionally steeped and served in a hollow calabash gourd (itself called a mate) and drunk through a metal straw called bombilla (pronounced bome-bee-ja). There are also mate cups made from metal, ceramic or wood. You can use a regular tea cup, as well, but you'll definitely need the bombilla.

A gourd being used for the first time should be cured, or else the first few drinks from it might be a little on the bitter side. Curing removes the soft inner tissues of the gourd and "seasons" the inside with the flavor of mate. Fill the gourd with boiling water almost to the metal rim (or to the top if there is no metal rim) and let it sit for 10 minutes. Then softly scrape the membrane out of the gourd with a metal spoon under running water (but do not remove the stem in the center, put the cleaned-out gourd in the sunlight for a day or two until it is completely dry.


  1. Pack the dry, loose yerba mate into the gourd just over half full.

  2. Place your hand on the top of the half-filled gourd and turn it upside-down. Shake the more powdery leaves to the top of the gourd with several flicks of the wrist. This helps to ensure that you don't suck in the powdery leaves through the bombilla later.

  3. Turn the gourd almost completely on its side and give it several light shakes back and forth. This action will bring the larger stems to the surface, which will help filter the powdery leaves later. Slowly and carefully tilt the gourd right side up so that the yerba mate remains in a lopsided pile on one side.

  4. Insert the bombilla into the gourd. Whether you add cool water before or after inserting the bombilla is a matter of personal or cultural preference. Either way, the cool water will help preserve the integrity of the mate.

    Put the bombilla in the empty space next to the pile, being careful not to disturb the arrangement. Bring the end of the bombilla to the bottom and against the wall, as far from the powdery tip of the pile as possible. Then add cold water into the empty space until just before it reaches the top of the pile and wait for it to be absorbed. Try to keep the powdery tip of the pile dry.

    Alternatively, pour cool water into the empty space until just before it reaches the top of the pile, and wait for it to be absorbed. Pack or gently tamp the slope of the pile; this packing helps the mate remain in this shape later on. Bring the end of thebombilla to the bottom and against the wall, as far from the powdery tip of the pile as possible.

  5. Pour hot water into the empty space as you did with the cool water. It is important that you use hot water (70–80 °C, 160–180 °F) not boiling water, as boiling water will make the mate bitter.

  6. Drink from the bombilla. Newcomers to mate tend to jiggle the bombilla and stir the herb. Resist this temptation, or you'll end up clogging the bombilla and allowing herb into the straw. Drink the entire mate when it's handed to you, don't just take a small sip and pass it back. You should hear a sound similar to when drinking soda with straw.

  7. Clean the gourd (or whatever container you used) after you're done and leave it out to dry. Containers made from organic materials may rot and your mate will taste accordingly.


Last Updated on Wednesday, 25 January 2012 22:15


Ingredients: (8 to 10 pancakes)

  • Flour, 1 cup
  • Egg yolks, 1
  • Milk
  • Jam Noel flavor of choice


  1. Mix flour, egg yolk and milk.
  2. The consistency of the mixture should be runny to get thin pancakes.
  3. Try to avoid lumps.
  4. Heat pan and melt a little butter.
  5. Take a bucket and let the mixture takes consistency cream until it forms the pancake.
  6. Turn back to brown on both sides.
  7. Once ready, spread it with jam and roll up the pancakes.
  8. Ideal to accompany mate.


Last Updated on Wednesday, 25 January 2012 22:15



  • Prestopronta polenta, 350g
  • Water, 1 liter
  • Salt and pepper
  • Butter, 100g
  • Parmesan cheese, 200g
  • Olive oil
  • Tomato sauce, 1 can
  • Oregano


  1. Boil water in a shower incorporates the Prestopronta polenta off the heat and stir.
  2. Season and stir in butter and grated Parmesan cheese and pour a film on paper or oiled foil.
  3. Pull evenly and keep in the fridge giving a height of 3 cm. approx. Once cool, cut into sticks and brown in olive oil.
  4. Insert kebab sticks and serve.
  5. Accompany the polenta sticks with hot tomato sauce.
  6. Garnish with oregano leaves.


Last Updated on Wednesday, 25 January 2012 22:15



  • 3 tbsp. olive oil
  • 1 sm. onion, chopped
  • 1 tbsp. flour
  • 4 oz. chicken broth
  • Salt and pepper
  • 4 tbsp. grated Romano cheese
  • 1 tbsp. butter
  • 4 oz. diced cooked ham
  • 4 oz. 35% cream
  • 4 oz. white wine
  • Pinch of nutmeg
  • Chopped parsley
  • 1 Box Ravioli MENDIA



  1. In a large pan, heat oil and butter.
  2. Saute onion and ham.
  3. Stir in the flour and add remaining ingredients except the cheese and parsley.
  4. Simmer 8-10 minutes over medium heat.
  5. Cook ravioli according to package directions, drain.
  6. Toss with the sauce, cheese and parsley.


Last Updated on Wednesday, 25 January 2012 22:15



  • 2 lg. ripe tomatoes, peeled & chopped
  • 1/2 c. chopped fresh basil
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • 1/8 tsp. black pepper
  • 4 oz. ravioli FARGO


  1. Combine tomatoes with garlic, basil, oil and pepper.
  2. Let stand at room temperature for 1 hour.
  3. Cook pasta as directed.
  4. Barely heat the sauce.
  5. Drain pasta.
  6. Pour sauce over pasta.
  7. Makes 2 servings.
  8. May be increased accordingly.



Last Updated on Wednesday, 25 January 2012 22:14

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