Comments on: Family Secrets & Empanadas

By: Anna from Toronto, Canada

Anna from Toronto, Canada — Mon, 24 Oct 2011 16:27:39 +0000

Can the combined and cut dough be frozen and used later? Or do I need to go ahead and cook the empanadas before I freeze them?

By: ymflbarce

ymflbarce — Fri, 23 Sep 2011 18:56:00 +0000

try baking them instead of frying or frying in very hot oil.
i dunno abt d egg but i heard that it’d be chewy if u knead it too long.it’ll develop the gluten my fudtek younger sister says.

By: ymflbarce

ymflbarce — Fri, 23 Sep 2011 18:43:13 +0000

same here.
ive been asking my kumare their recipe.she promised to give it to me but 2 kids 7yrs apart later and i still have no recipe.
my hubby did free surgery to her aunt who makes them just so she’d give me d recipe.but now,months after,still no recipe….
so thank u very much for ur generosity and kind heart.now i can try to make this kaliskis empanada.
i’ll send u photo of the finished product.

By: jennyscribbles

jennyscribbles — Tue, 17 May 2011 19:45:51 +0000

Wow Empanada’s are a lot of work! I really like them though so I’m going to try this out when I have a day to work on them haha.

By: Chicken and Chorizo Empanada – Kulinarya Cooking Club « Trissalicious

Chicken and Chorizo Empanada – Kulinarya Cooking Club « Trissalicious — Sun, 21 Mar 2010 04:09:37 +0000

[...] first time I blogged about the empanada I strayed away from the “normal” empanadas that I grew up with and made one using flaky pastry. While it was delicious, it was a bit more time consuming (it requires making two types of dough [...]

By: Manang

Manang — Wed, 13 Jan 2010 16:40:19 +0000

I thought I have submitted my comment here….it seems I failed to do that so here goes a second attempt.

I made this following the recipe above for the dough. This is the second time I have attempted. The first one I tried was when I saw something a Malaysian foodblogger blogged about and it was curry puffs (and some Malaysians who blogged about it in their native tongue called it karipap). I tried one recipe after perusing numerous Malaysian blogs and ended up trying one with egg. While I appreciated learning the technique, the consistency was quite chewy albeit flaky. It was not what I was looking for.

So with this recipe I was hopeful because I thought maybe the lack of egg will give me the consistency I was looking for. The outcome I had for this recipe, while flaky, had too much greasy feel on my mouth.

So now I am on a third attempt using another recipe…if it would still not give me that texture and non-greasy feel like those empanadas I used to buy from Merced Bakeshop, then I will be ready to give up.

By: Manang

Manang — Tue, 12 Jan 2010 20:52:28 +0000

I have been looking for the perfect kaliskis empanada dough… Before your post on this, I have seen them how-to’s on posts about curry puff (which Malaysian bloggers refer to as “karipap”). I tried one before that has egg, but I was disappointed…it was too chewy for me. I tried the recipe you have here, and while it was very flaky, it was a tad too oily for me (I used real, pork leaf lard, mind you, and that was something I myself rendered). My kids liked them, though. As of typing this, I am experimenting on baking some of them (which I know will make the layers/flakes less distinguishable), but at least I am hoping it would not feel too oily on my lips and tongue.

The filling itself is not a problem. I used the leftover turkey with diced potatoes/carrots, chopped raisins, and mixed with its own gravy (flavor-packed!). I just need that perfect dough…the one that hopefully will resemble the empanadas I used to buy from Merced Bakeshop…flaky yet without the oily feel.

I am ready to try another recipe…and I will not blog about any of it until I have the one closest to that what I am craving for.

By: Lisa

Lisa — Wed, 21 Oct 2009 21:43:18 +0000

Trissa, I came over here to check out your macarons, especially the Isaphan again..and I have to say.,,while on the phone, I ended up perusing through your recipes and photos, and to say I was salivating is an understatement! These empanadas look so amazing (and uber flaky), as does the butter chicken, and everything you make! Your blog is food porn to the 100th degree!

By: Julia @ Mélanger

Julia @ Mélanger — Wed, 21 Oct 2009 21:05:28 +0000

How funny. That’s amazing that certain secrets are shared but others are deemed so important to keep to your chest, forever. These look amazing. Great pleating. Maybe I need a lesson, too?

By: T.

T. — Mon, 19 Oct 2009 22:04:23 +0000

Hay naku, maraming, maraming salamat, Trissa! I have been dying to learn how to make the empanadas I remember from childhood meryendas, and now I can at least TRY! Great blog!