I had to make several substitutions but more or less followed the recipe - sliced jalepenos instead of roasted poblano, homemade cream cheese instead of mascarpone, orange bell pepper, and grated Romano instead of Cojita. As with the Ropa Vieja recipe the dough was easy to make and handle (although this time I had to sub 1T white wine vinegar), and I did chill the filling but not for the specified time. I did end up with more filling than I could use, but the empanadas were tasty - a pleasant spiciness cooled by the cheeses, with a blend of flavors and textures. As my husband doesn't like most of these vegetables I ended up eating them all myself, albeit over several meals; so these were handy when I needed to grab a quick meal. I never froze them so I'm not sure how the veggies would have handled this. Given enough lead time I would make these again to serve to a crowd.