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EDGARDO ABORDE ha publicado una actualización
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Scoolinar
Mushroom and cheese & Corn Empanada from Argentinian Empanada course, the dough is surprisingly flaky, using the cornstarch was new to me for empanada dough, the result was flaky and delicious 😋 empanada. Thank you chef Maria Del Carmen Vicario for sharing the recipes and tips for making Argentinian Empanada.
Adelina Quaynor, Cary B y6 más6 Comentarios-
Level:
Scoolinary Team
Your empanadas look great and very appetizing.
Tell us, what was the recipe that you liked the most from the empanada course?
Greetings.
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Scoolinary Team
I’m AMAZED and so happy for this result you accomplished, @Edgar_81 Here, Sol from Empanada Land (Argentina🇦🇷) confirms that this is an actual empanada piece. Congratulations! I can see you brushed the dough with egg, right? 😋That yellowish hue makes them even more appetizing. You just got yourself a new #ScooliStar, mate. Thanks for sharing your new conquer 👑
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Scoolinar
@Sol Damiani thank you so much 😊.
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Scoolinar
Congratulations 🤩🤩🤩 they look super fantastic 🤩
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Scoolinary Team
Have you tried this Empanadas recipe, Orsi @orsolya-csernak ? I guess you can add the filling with your Hungarian touch 😍
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Scoolinar
@Orsolya Csernák thank you 🙏
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