Loving my Instagram Fans for sharing the BEST recipes! Thank you @gtobias for this fabulous meat empanada appetizer!
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Meat Empanada Crescents by Grace Tobias
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The recipe looks interesting but i have 2 questions. First of all, how many pounds are in each of the 4 packages of flanken or whatever a brick roast is? I would assume that each butcher may have his own amount that he packs in each one. Second i have heard of puff pastry, phyllo dough, Japanese wrappers, etc but although i am familiar with Empanadas i didnt realize that the prepared dough was on the market. What is the texture comparable to in this prepared dough? Thank you in advance.