Mermade, very cool! Sorry your sauce didn't turn out as red as you'd like, but the roasted pumpkin definitely saved it. Good call on the tri-texture squash. [img]/images/graemlins/smile.gif[/img]
How do you make empanada dough? Do you chill it just so it's workable, or is it for a flaky dough when it's baked? About how much filling can you fit in a circle that size?
P.S. If you read the thread via email, you get a super-secret empanada picture. Mwah ha ha. [img]/images/graemlins/wink.gif[/img]
