After reading all the great reveiws on this I was excited to try this recipe. But the end result was nothing special. I did make my own empanda dough from scratch (from another recipe on this site) rather than using the puff pastry. I also substituted some chopped up baked potato for the hard cooked egg since the egg seemed odd to me. And, as suggested by other reviewers, I cooked all the filling ingredients together rather than following the directions in the original recipe. I did, however, use only 1 tbl of olive oil to cook everything in instead of the 1/2 cup shortening as in the recipe since that seemed very excessive. Maybe that lack of fat was what gave my filling a somewhat dry texture. We also found the seasoning to be rather bland. For all the effort that went into making these, these were only ok.
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