On Jun 7, 4:39*pm, Arri London > wrote:
> ImStillMags wrote:
>
> > On Jun 6, 6:45 pm, sf > wrote:
> > > On Sun, 6 Jun 2010 20:43:24 -0400, "Nancy Young"
>
> > > > wrote:
> > > > ImStillMags wrote:
>
> > > > > I had the ingredients on hand and it was a icky rainy day so I spent a
> > > > > little time and made empanadas.
>
> > > Looks like I deleted the OP by mistake, so I have to piggyback.
> > > Anyway... I was just looking at chowhound and what was in the right
> > > column? *http://www.chow.com/recipes/28385-chicken-empanadas
>
> > > --
> > > Forget the health food. I need all the preservatives I can get.
>
> > must be something in the air!!!
>
> > In future I'll most likely make them with just my pie crust. * *The
> > biscuits were an idea I got from Googling around for recipes.
> > One called for some shredded cheddar added as well. * This might be an
> > option, but I'd put it in after the mix was cold or
> > on top of the mix before folding and crimping.
>
> > The Argentinian empanada recipes all called for a sliced boiled egg
> > tucked in along with the dried fruit. *May have to
> > play around with some of those too.
>
> > I'm really liking them. *They weren't hard to make and really didn't
> > take any more time than any other decent dish to make.
> > And it was a fun afternoon with the weather keeping me indoors.
>
> Try rolling out the biscuit dough thinner for your empanadas. It will be
> less bready. Could also try brushing the tops with water before baking
> to crisp them up.- Hide quoted text -
>
> - Show quoted text -

Thanks, I did roll it out quite thin but I probably won't use canned
biscuits for empanadas ever again, it's just not the
same as the pie dough. It was an experiment. I may try SF's
sweeter dough just to see how it bakes up.