Adriana Bergstrom

Last week I made these lovely empanadas based on a recipe from epicurious.com. They came out really delicious. I used a pre-seasoned pair of steaks from the local super-market and goat cheese along with the specifications from their recipe. They came out excellent, incredibly flavorful, and I had one secret ingredient for the dough that some will cringe at, but dough flakiness shall not be compromised for the sake of our caloric intake! ((I used pig lard in the dough))
Also read the comments. Lots of good tips there!

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