Gisela Stops by the Kitchen and Makes Empanadas

Gisela is a stylist with Cuban roots and he pops in the talk about family, styling, and cooking.

Follow Gisela on Instagram @giselavierastyle

She likes to dress up and enjoys the glamour of it.

Styling Jobs


Empanada Recipe


1/4 cup olive oil
1 medium Spanish onion, chopped
6 garlic cloves, minced
4 bay leaves
2 lbs ground turkey (or ground beef if preferred)
14 oz can diced tomatoes in juice
3/4 cup golden raisins (can put more or less in to taste)
3/4 cup sliced, drained, pimiento stuffed olives
(can put more or less in to taste)
1/4 cup tomato paste
1 1/2 teaspoons red wine vinegar
1/4 teaspoon cayenne pepper
2 - 3 teaspoons cumin
(can put more or less in to taste)
Salt to taste
White pepper to taste

Sauté onions and bay leaves. When they are soft add garlic sauté more.
Using a fork separate the ground Turkey (we did about 1 pound) and add
It to the mixture.
Add in diced tomatoes, with a bit of the juice
Adding in raisons and sliced olives
Stirring and incorporating the ingredients.
Add In the last of the ingredients and cover.
letting it cook for about 10 minutes, then remove
From fire and let cool

Using store bought discs (we used Goya)
They should be cold, so keep in refrigerator before using

Egg Wash
1 egg
About teaspoon of water
Wisk then set aside

Lay the disc out place a spoonful of Picadillo on center of disc
Using plain water, rub a bit on the edge of the disc
Fold over, then seal. Using a fork press edge to flatten

Place on a buttered cookie sheet and then brush Empanadas with egg wash
Put in oven until top is golden brown, maybe 15 minute or more, just keep checking.

Let cool a bit before serving and enjoy!
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I have not been endorsed by any of these companies but we did mention them.

Olivar de Segura:

Goya Discos:

Gisela had a garlic press that I loved.

I found one one Amazon:

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