need recipe for blue cheese and celery empanadas (Argentine)
Argentine or Argentinian? You know what I'm trying to say.
My sister had these in Argentina and has requested that I make some for an upcoming dinner. Since I've never had these myself, I'm wondering exactly what's in the filling. Is the blue cheese cut with something else? What kind of blue cheese is used in Argentina (specifically how soft/pungent?) Is the celery, which I'm assuming is in a small dice, sauteed before mxing with the cheese or left raw?
I can find plenty of recipes for the dough, though please let me know if these usually have anything out of the ordinary or if they have a shape other than the usual half-moon.