Comments on: The Road to Empanada Nirvana is Paved with Disaster… :)

By: therese

therese — Thu, 19 Jan 2012 16:32:06 +0000

I hope you have been able to perfect your crust. Actually, you’re on the right track. The trick is to have half of the dough unrolled and which you will form into balls and roll out individually with each piece cut off of the pinwheel. This is the trick I learned from Jane Po (Popular Bookstore family) when I reminisced about the El Gusto empanada. Her crust recipe came very close to the El Gusto one which had chicken and half a boiled egg and was baked. Flaky, but no butas. ;-) PS: I really enjoy your food blog.

By: Christine

Christine — Sun, 03 Apr 2011 08:47:20 +0000

Hi MM! My Mom makes empanadas too. Instead of letting the dough rest for 3 hours, she lets it rest for 1-1.5 hours. She also rolls her dough very very thinly it’s almost paper thin. To avoid the “explosion” she uses two sets of dough. One is plain and it used to hold the filling the other one (with concentric circles) are placed outside for the kaliskis decoration and extra crunch. If you want I can send you a picture of her empanadas.

By: Ryan

Ryan — Thu, 24 Mar 2011 21:38:40 +0000

Sir! I was inspired with this post of yours and decided to make my own version of this! I even mentioned you in my blog! If you want to take a look, the post is here :)

https://ryanwantstobeachef.wordpress.com/2011/03/25/89/

I hope you’ll be able to read this even though I’m replying to a somewhat old post :)

By: Zeera Quing

Zeera Quing — Sat, 30 Oct 2010 04:37:33 +0000

Hi Sir,
Where can i buy Pillsbury ready made pie crust here in manila? thanks ! :)

By: enn

enn — Fri, 06 Aug 2010 13:11:34 +0000

hi MM..just came across this entry..yummy..btw who is AT??

By: Helene

Helene — Sat, 31 Jul 2010 16:24:22 +0000

Hi marketmanila, its really difficult to seal the empanada dough esp when it has been smeared with some of the oil from the filling. Try refrigerating the filling so you can get a clean scoop of it and place it at the center of the dough. The filling is easier to handle and easier to portion when refirgerated.

By: april

april — Sun, 04 Jul 2010 10:27:44 +0000

MM,
i think the way you have rolled out your dough is similar to the Malaysian curry puff “epok-epok”…layered style.

By: pia l.

pia l. — Fri, 23 Apr 2010 15:06:08 +0000

I was lucky enough to find lard in my local bakery supplies store this afternoon so I went ahead and made some chicken empanadas. Gosh, the crust was so flaky, and the kaliskis thin! I didn’t think I could do it on my first try. I didn’t even have trouble handling the dough, and I didn’t even need to refrigerate it! The only modification I made was to roll out the dough using the small scale method of making Chinese flaky pastry, as mentioned in the comments in your previous post on stunning empanadas, since I didn’t have enough space for large sheets of dough. And I did manage to learn how crimp the edges after my tenth empanada. :)

Hmm, now I am thinking of making apple turnovers in the future since I have a lot of leftover lard. Thanks MM for inspiring me to try this out!

By: clyde

clyde — Tue, 20 Apr 2010 14:55:04 +0000

Nice idea there that instead of using butter or margarine, you used pork lard. The result isn’t perfect though. I appreciate you for your patronage on the true heritage of the recipe. I have an idea to share: what if they didn’t used pork lard before? Instead they used coconut milk in making the dough? It makes sense knowing that coconuts were abundant in our country. Spaniards may have used lard but early Filipinos used coconut as a substitute. Just a thought.

By: Jack Hammer

Jack Hammer — Tue, 20 Apr 2010 10:22:34 +0000

Now that I took a second look at the Mould….MM…
1) the dough circle should be bigger than the mould,
2) The edges of the dough should be thicker and
3) you have to swab the edge with water before pressing the edges….I dont know if you tried that.