Note: I stole the title of this post directly from the chef.

Today at the S.A.L.T. kitchen we made empanadas. When I say “I cooked XXX”, realize that as we walk in each station is set up with ingredients, dough already prepared by the crew the day before.

They give us an apron to wear, which we leave behind for the ship to wash.

The prep work begins with dicing the onions, green pepper and garlic.

The first empanada used a cornmeal crust, with the insides being onion, green pepper, garlic and shrimp cooked in a pan right next to the cutting board. The egg was used as a wash on the inside of the crust to help close the dough around the inside. It was then taken away and baked in one of the ship’s main ovens.

While baking, I rolled the wheat crust and added a mild cheese, in this case a shredded mozzarella. Rather than baking this empanada is cooked in oil.

When done I sprinkled sugar on top. I thought this strange but think “Cheese Blintz”. Then we brought out the over version and enjoyed our work. Both were great.