Chilean Cheese Empenadas <\/p>\n\n\n\n
Looking up what Chile was known for I saw a lot of possible options – but one really stuck out to me as it was something I hadn’t tried to make yet and that was empenadas. I did the research and found the correct cheeses you should use and how to make the dough and set about making empenadas that could taste like the ones I’ve had at places like Raul’s. I quickly found out that the dough isn’t as easy to handle as most dough and ensuring a tight seal so no cheese leaked out would prove to be difficult. I managed to have a few that survived the frying more or less intact and they were pretty good – but I think I didn’t make the dough thin enough – it was overly chewy and the texture wasn’t as crispy as I wanted. <\/p>\n\n\n\n
I think next time I’ll just buy the empenada wrappers from the grocery store – sure it’s not ‘homemade’ but at least they’re consistent! <\/p>\n\n\n\n
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