Empanadas for Argentina vs Egypt World Cup match

and what better way to enjoy the match than with authentic fresh empanadas. So joining us this morning, one of the owners of Belen de la Cruz empanadas and pastries, we have Belen in the Good Day Kitchen and she is about to whip some of these up and tell us more about her spot. So Belen, it's so good to have you here. Welcome. Thank you so much. Thank you for having me here on such a special date for us. Of course. You know what, I know who you're cheering for today. That's pretty easy, huh? Pretty easy. Let's talk about that for a moment. I mean, it's always exciting, right? When you're, when your team is playing, especially when your team is favored to win. So how are you feeling ahead of this matchup? Oh my God, so nervous. I don't know if I can eat today. I don't know if I'm going to be able to eat. You're very, very nervous, but we're happy. It's always so fun to see, you know, to have the work, the, the, our team playing here in Atlanta. Wow. So it's crazy. Yeah. Is there any chance you're going to be able to go? Oh my God. We're waiting for the last tickets. Yeah. They're very expensive. Everybody wants to see messy. So I know this is one of the, I'll keep my fingers crossed for you that you can actually see it in person. If not, you can catch it on Fox five. So at least there's that, but I feel like this would be the perfect opportunity for those who maybe haven't had, uh, empanadas before to give them a try, right? Especially if they're rooting for Argentina. I can give you five tips to have a great empanada. We're going to do today, the beef empanada. So to have a good juicy empanada for Argentinians, beef has to be juicy empanada. Okay. So for that same amount of onions, which same amount of beef. Okay. That one for sure will give you the juiciest empanada. Okay. Alrighty. So onions, we have green peppers, red peppers. You like garlic. I do. Okay. So first tip for the same amount of onions and same amount of beef. Okay. Okay. Second tip, you're going to cook the onions until translucent. Okay. And then when the onions are translucent, you're going to add the beef. Okay. Very important salt. You're not going to add it until the end because you want that, um, the, the onions to keep all the water. Okay. And that's a good tip. So while these cook, if you want, and then this is so easy, like just cooking the beef until it's golden brown, one 65 or over to avoid any contamination and then salt, pepper, paprika, and any sauces that you want to add at the end. Okay. Okay. And for the fresh, um, to add a fresh touch, we like to add, um, green onions. This is smelling good already. Right. Yeah. It smells good. And the funny thing here is that we didn't add anything. This is just, you know, the flavor of the authentic ingredients. Okay. That's why it's so important to have a good quality on the meat. Okay. Okay. So while we are cooking this, I can teach you how to wrap the empanadas when we have them ready. Okay. Okay. So hold on. Why are you doing that? I got to add TV time, right? The power of TV. Yes. TV time. We have our beef ready. Very important. The, one of the tips is to let the, the filling sit until the next day. Okay. So you want those, um, flavors to combine. Don't rush this. Okay. No, don't rush this. Okay. So you cook it and the next day you're going to wrap it. Okay. So, okay. Are you ready? I'm watching. I have all eyes on you, Belen. We're going to feel it. So in our bakery, we stamp and we, we just seal them with a machine, but in Argentina we used to do everything by hand. Okay. So we're going to, in a ways, like we're going to braid the empanada. That's how you do that. Yeah. Just kind of fold it over. Yeah. And while you're doing that, I have to ask, are you doing like family recipes? Like who taught you, who taught you how to cook? For Argentinians, we grow up eating empanadas. Yeah. I mean, so this is, yeah, my grandma will do empanadas, you know, at home and my mom, and it's a little, every, every recipe that I liked and obviously trying to get the same flavors here. So we bring the dough from Argentina for a legit, um, flavor and then getting the best ingredients here. Nice. Okay. And I'm going to do one while, while you continue to talk, tell me where you're located. So we got lots of locations. Yes. We are in Jones Creek, we're in Marietta, Chattahoochee, the works. We have one location at the Kroger bed line. We are at Savannah and Dallas, Texas. Very nice. So how has this whole experience been for you? I mean, I imagine it's rewarding. Yeah. Try to leave the edges clean. There you go. And you can put a little bit more. You don't want an empty empanada. Okay. Thank you. Nobody wants an empty. So wait, am I doing this right? You have to seal it. So you're going to punch it here. There we go. There you go. And then I do like the little folding action. So what's it been like like that? Perfect. Okay. Twisting a little bit, twist and pull. I don't think you'd hire me just yet. I'd have to get a little bit more, a little more, but I imagine that it's really rewarding for you to be able to bring, you know, empanadas, bring your culture to folks here. Yes. Sharing our flavors. I mean, for us, it's very important. And when we moved here 10 years ago, we couldn't find any Argentinian restaurants and we were missing so much of our food. So for us to have, you know, a few blocks away from our house to have our production facility where we can have our pastries, we don't only have empanadas, we have also pastries and cakes. So yes, you do. Look at that. We have dulce de leche. You know, that caramel is water and sugar. Dulce de leche is sweet of milk. Okay. So that was the best mistake ever. Someone just boiled the milk for hours and suddenly it was a dulce de leche. And this is so sweet and is amazing. So we have alfajores. This is very Argentinian. We call it angelito or thousand layers. The habanero that is a dulce de leche with chocolate ganache, the coconut. But yeah, this is what we have. Okay. Unfortunately, we're out of time. So I'm going to grab, can I grab any of these? These. Okay. I'm going to grab one of these in the front. Take a little bite. Nailed it. Nailed it. Thank you so much. And most important, they are baked with love. So good. Oh my goodness. Absolutely delicious. Five locations. If you want to pick up some in six locations. Almost seven. Yeah. Oh my God. Congratulations. Thank you so much. Wow. And growing. There you have it. You can pick these up. You can pick up these delicious desserts and make sure you say that you saw it here and pastries. Uh, we're going to put up that graphic so you can take a look at where they are located. If you would like more information, you can head to their website, Belinda lacruz.com. We'll also share a link on our website, Fox five Atlanta.com. Just look under the good day section and Berlin. Such a pleasure to have you here. Thank you. Argentina. Thank you.