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Pics tomorrow.

They turned out ok, but I used butter instead of lard and I feel like the pastry was too crispy in the end. I feel like the lard may have produced something with a softer texture. Served them with a chimichurri sauce which was pretty tasty - next time, I will leave out the potato cubes though. It was a bitch folding them with the startchy lil cubes in there.

Can anyone corroborate that lard vs butter argument?

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The filling: Beef with potato, cumin, chiles, onion, beef stock, cilantro, ham


The construction: These fuckers were hard to roll and seal. Next time, no potato cubes.


Pre-cooked product: nuff said.


I forgot to take shots of them after they were cooked, so you'll just have to imagine them looking all awesome.

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