 Dueling Empanadas
Hola Luis!
OK, as I already confessed above, I am no expert at making empanada dough, although I am now inspired to try yet again to master this. However, I must ardently disagree with your comments about the quality of commercial dics available in Latino and specialty markets. La Saltena has very wide distribution and makes several varieties, and even though they are made by machines the texture and flavor is excellent. And in the end, it is the flavoring, juiciness, and succulence of the "carbonada" filling that makes the empanada. (Incidentally, all pizzas I make use homemade dough, never supermarket dough.)
Your empanada photos are excellent, but I have to say that the empanadas themselves appear to be a little dry. I coat mine with a very light brushing of beaten egg with a touch of water, which makes them turn a golden brown and helps seal in moisture.
What I suggest is to let forum readers decide for themselves which empanadas they would chose to try first, so I am submitting a few more photos to drool over.
By the way, your oven looks great, so at least we agree on the quality of each others' oven, but where do I find your recipe for empanada disc dough?
When you come to Las Vegas we will have an empanada competition, OK? |