I was a Spanish major in college, and I'd studied the language for many years before that. Needless to say, Empanadas are a very fond memory for me. I remember one of my teachers in High School bringing some for us to try when we were studying the different cultures in Spanish speaking countries. The first one I ever tried was so warm and gooey on the inside and the crust was like a soft pretzel; crisp on the outside but soft and chewy on the inside. So, when I found this recipe from Paula Deen I thought "What a great way to make empanadas easier!" Refrigerated store pie crust instead of homemade dough - sometimes switching things out can make all the difference in whether something is a "sometimes food" or a "regular." I made the recipe and the empanadas looked delicious:
I sprinkled some paprika on the outsides which turned out to be pretty, but unfortunately the pie crust was just not right. The flakiness that is so wonderful about pie crust is the same thing that made it awful for this recipe. I really missed the chewy quality of regular empanada dough. Both my boyfriend and I ended up agreeing that this is not a recipe I'll make again. An unfortunate day 2 adventure, unfortunately, but tomorrow hopefully will turn things right again with Slow Cooker French Dips!
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