In article . com>,
"james" > wrote:

> 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!!

I think of them as little meat tartlets - standard-type pie dough with
filling - seems i've seen the fillings involving raisins sometimes. I
haven't made them in a very long time and am not sure I have the recipe
around.
--
http://www.jamlady.eboard.com, updated 11-7-05 with the first story
about our trip to San Francisco for Nephew Pat's wedding last weekend.