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KIM TUYEN PHO posted an update
#foldingchallenge, I made three-cheese empanadas with an eggplant dipping sauce. The dough, made with flour and animal fat (pork in this case), was fairly simple to prepare but quite time-consuming — it definitely takes some arm strength to flatten those layers! The good thing is that the dough can be frozen for later use.
The fun part was the folding — I made several tight crimps to keep the filling from escaping during baking.
I love empanadas; they’re delicious and super convenient since you can freeze them for a few weeks!
Judy Keegan, Maloles Muñoz and 5 others4 Comments-
Level:
Executive Chef
Cuanto mimo en esos plegados. Maravilloso!!
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@loles-mhotmail-com thank you 🙂
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Level:
Scoolinary Team
Hey Kim! 😄 This behind-the-scenes shot is pure gold — the texture of the dough, that generous cheese mound, and the light bouncing off the wooden board create a super cozy vibe. And those crimps? Impressive! They look tight and even, like they mean business 💪🥟
✨Now we need closure: did you bake them or go full-on crispy and fry them? And pleeeease tell us there’s a final pic! 👀
If you’re proud (and you should be), tag @scoolinary_en and the chef Chacha in your stories — let’s show off that arm workout payoff! 💫1 -
Thank you! I have bake them and forgot the final pics. I will doing this recipe again with more pics 😉
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