#11  
Old 12-04-2006, 07:21 PM
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Default Take a poll

Since this empanada duel is personal (between Stryke and arevalo) and subjective, why not take a poll? Gentlemen, load your weapons: your three best photos of empanadas, suggest one include a cross section, one a plate of baked empanadas, and one glamour shot - maybe a model such as Redbricknick employs enjoying the delicacy. Once your shots have been fired, let the forum cast the votes, I would consider four days of voting enough time for anyone interested to weigh in.

Hey, it's arbitrary, but it's also pretty cold and I have more interest in typing than I do in working with brick right now. Post your pictures by high noon tomorrow?
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  #12  
Old 12-05-2006, 01:33 AM
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Default

Wow!

There is and there will be NOT duelling!
As a joke, this thread had spent sufficient time. More than this, will become a personal one!
All the information that I wrote here (in any thread) is there to serve to anybody that could like to use it. It is just a due return to the group for all the information that I had reading.
Do not worry, be happy! <g>

Luis
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  #13  
Old 12-05-2006, 06:57 AM
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Default de-escalation

Arevalo, you are a true diplomat. If the intention of you and Stryke was to support the forum in empanada cookery then you have done your job well. I hope to try making some this weekend. Thank you both for your pictures.
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  #14  
Old 12-05-2006, 12:48 PM
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Default Culinary Exchange

Contrary to recent reports, there is no duel between Luis and Stryke... just a civil "culinary exchange" in the quest for the best empanadas ever.

Luis, I can't locate the empanada dough recipe you refer to... can you provide a direct link? I'd love to try it soon so my empanadas can be be the talk of Vegas!

Gracias...
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  #15  
Old 12-05-2006, 10:24 PM
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Default Recipe link

Here it is: http://www.fornobravo.com/forum/showthread.php?t=689 (Brick oven empanadas)
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  #16  
Old 12-06-2006, 01:37 AM
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Default Tarta Pascualina

Marcel:

Nice to see about you, English teacher!
Sorry by the delay in answering you question. The thread was a little ‘crowded’ <g>
Returning to the big-empanada issue the answer is yes, and we use to call this type as Empanada pascualina or Tarta pascualina (Easter cake?).
Since the dough in the recipe is a friendly one, you could use to anything that cross your mind. For example, anybody could use this dough to lining a muffin form, filling it and cover with another dough circle. Voilá, ‘muffin’ empanadas LOL.
Normally, the Torta pascualina is filled with chopped spinach, garlic and béchamel sauce, in place of the ‘carbonara” (original empanadas filling). Or jam and cheese! Mmmm.
Go for it!

Luis
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  #17  
Old 12-06-2006, 10:48 AM
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Default Gracias!

Thanks ljanmi2 for the link to the empanada dough -- will try it this weekend!

Stryke
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  #18  
Old 12-19-2007, 12:48 AM
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Default Re: EMPANADAS - Argentine Style

yummy - sounds good
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  #19  
Old 03-08-2008, 02:26 PM
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Default Re: EMPANADAS - Argentine Style

I used the recipe posted online and they turned out great! Here is a photo.

Thanks,

Ryan
Attached Thumbnails
EMPANADAS - Argentine Style-hpim3487.jpg  
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  #20  
Old 03-09-2008, 03:06 PM
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Default Re: EMPANADAS - Argentine Style

Ryan:

Nice work!
I was baking all the weekend, doing cheese and pumpkin breads, cheese and sourdough biscuits, sourdough toasts, foccacia and even 'the best cheesecake ever' (according as the recipe claims!) as part of next Tuesday party at home.
Despite this, your pictures made me hungry!
I want some!!!

Luis
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