Comments on: Empanadillas de atún y pimiento a la Claudia Roden

By: Odessa Ates-Villareal

Odessa Ates-Villareal — Tue, 29 May 2012 05:39:49 +0000

The dough recipe seems very easy. will try this one …, i just gave my small electric oven to my mom (other baking accessories) and haven’t bought a new one so will try it fried… i also seen an empanada molds the other day on the grocery store, wonder if it will work nicely than folding and crimping the dough yourself… thanks for sharing MM!!!

By: aince

aince — Fri, 11 May 2012 10:23:19 +0000

Thanks MM! This is a winner. I emptied the fridge today, turning leftovers into empanadillas.

By: Cristina Rose Chua

Cristina Rose Chua — Tue, 08 May 2012 15:34:23 +0000

Hello Marketman!

Those shells got me thinking as I’ve seen them in taiwanese pastries as well,
I looked and found out they’re called “spiral pastries” and here’s a link of with pictures on the process!

https://wlteef.blogspot.com/2009/04/spiral-curry-puff.html

-C

By: Pinksalmonlady

Pinksalmonlady — Mon, 07 May 2012 22:04:45 +0000

I love empanadas and I was afraid of doing the dough myself. But your recipe seems to be easy so I will give this a go MM!

By: Jen Laceda | Tartine and Apron Strings

Jen Laceda | Tartine and Apron Strings — Sat, 05 May 2012 05:13:14 +0000

Hi, Market Man, I haven’t been on your blog for quite some time, but I’m glad I landed here once again. I’m bookmarking this recipe for my weekend project next week!

By: lookie

lookie — Thu, 03 May 2012 13:03:09 +0000

I use the recipe of Jen Yu of the blog “Use Real Butter”. It’s almost the same as yours.Check it out ‘argentinian empanadas’.

By: marilen

marilen — Wed, 02 May 2012 19:20:50 +0000

Thanks, MM, this recipe is a keeper!! My attempt did not turn out as beautifully formed as your empanaditas – but taste wise, delicious.

By: corrine

corrine — Wed, 02 May 2012 12:51:22 +0000

awww, I love empanadas!!! These are really nice looking and mouth watering! Will try this recipe. Thanks for sharing.

By: Marketman

Marketman — Wed, 02 May 2012 05:11:42 +0000

Thanks Toping, will have to remember that the next time we make empanadas…

By: Toping

Toping — Wed, 02 May 2012 05:08:25 +0000

Chicken, shrimp, crabmeat if there’s any, plus the usual veggies. The sotanghon’s on the dry side, else you end up with soggy empanada. I’ve had some with cheese (weird, I know, but it works somehow). I usually end up eating about a dozen of these in a day; walang umay!