I have made chili from scratch for years, but never have I folded an empenada.
I have lived in an empenada prosperous land for more than a third of my life now. The other day I watched as 
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It hit me that evening. What if I were to add chili to the middle. So, that became the plan. It is a shame that her family had already left town by the time I attempted it.
The normal fillings are ground beef and onion, roast beef and onion, ham & cheese, spinach and cheese, chicken & hard boiled egg, Roquefort, basil & cheese, and on occasion, spicy ground beef and onion.
Never do they make any other filling. On the other hand, you never need a menu. I got those out of my head and any place your order from makes all of those flavors.
Today all that changes.
Standard grade secret home-made chili, some water, and the empenada dough. My son, who is a native born, Buenos Airesean, empenada making, wizard showed me the ropes. First you spoon in your filling.
Let the magic begin.
My son, 
I had to make my own variations, of course, which included a chill-cheese, UFO, shaped one. He set off to make his version of mini-burrito empenadas.
Soon we had filled the oven tray with a variety of chili-filled things, otherwise known as "cosas" in the local language. Since I do not own an oven, of the ordinary kind, we used my pizza oven which does most every kind of oven food except turkey and lasagna
Here is a time lapse of the cooking process
And finally the finished product
Enjoy !
This was a fun home project. I was given a chance to try making something new.
It was a jam packed evening with lots of food stuffs stuck to my cellphone, but it was worth it to bring you all a new take on an old food.
Thanks for taking a look, don't let the time lapse spin you away from the desk.
