first hello - i hardly ever post, but i get a lot of good ideas and
info here.

i just returned from two weeks in Buenos Aires, and discovered
Empanadas! every restaurant has them. you can order one, or 10, and at
first i thought it was just a dessert, but soon learned they have
chicken, spinach, ham, all sorts of great stuff.

so of course i want to make these tonight, and i'm sure i can make a
good chicken filling, but any ideas for the pastry shell?

i called a upscale food place and they have little square crusts, but
i'm curious if anyone knows if anything special goes into the pastry of
south american style Empanadas. i would mind just making the pastry
with flour/milk, but want to get it just right

also any idea on how long to bake? i'm going to hunt for some filling
ideas, but want to make sure i have the crust correct first

thanks in advance!!