fluffhead77 Posted April 29, 2013 Report Share Posted April 29, 2013 Gonna make some for a dinner party on Wednesday - Any tips or suggestions? Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted April 29, 2013 Report Share Posted April 29, 2013 don't forget to take photos!(no advice though I'm afraid....maybe chorizo, multiple cheeses?) Link to comment Share on other sites More sharing options...
fluffhead77 Posted May 6, 2013 Author Report Share Posted May 6, 2013 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? Link to comment Share on other sites More sharing options...
fluffhead77 Posted May 7, 2013 Author Report Share Posted May 7, 2013 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. Link to comment Share on other sites More sharing options...
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