Garnished Empanadas

The women's group in our church held its culinary skills session.  For the first part, our invited resource person trained us in vegetable carving. We were surprised to see him use kangkong stalks, which we normally throw away after getting the leaves and the soft parts for sinigang, as a base for flowers carved out of radishes, carrots, and even garlic cloves. The rest were the usual designs using tomatoes and cucumber.

The second part was about cooking empanada which is one of my favorites. I tried to cook it once a long time ago but I found the output worthy of a second or more tries. The trainer prepared two fillings, chicken and ground pork, and used small-sized molds. The other one was bite-sized which is normally used for commercial purposes.

Finally, the group was able to produce a plate for documentation and the rest was gone in a few minutes.