Empanaditas con Papas y Chorizo (Little Empanadas with Potatoes and Chorizo)

  • PinkCamel Posted: 04/04/09
    Worthy of a Special Occasion

    The thinner you can get your dough, the better this recipe is. Based on the other reviews, I tried rolling some 1/8" thick and others 1/4" thick to experiment. The 1/8" were much better in my opinon - the dough didn't overwhelm the filling that way. I had a lot of filling left over even with the experiment, and since I found it a wee bit bland, cutting the potato in this recipe like the other reviewer. Recipe to the letter they were still pretty good, but I think with small alterations they could taste great.

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