Home Cooking


Empanada question


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Empanada question

mels | May 8, 2006 09:52 PM

I want to make empanadas for an upcoming brunch I am hosting, but obviously do not want to be a slave to the kitchen when my guests arrive. If I assemble the dough and filling and crimp them up the day before and chill them in the fridge, will they be OK to throw in the oven the next day?

I am hoping to avoid any kind of sogging. The filling will be some sort of breakfast mixture (eggs and sausage or eggs and bacon and cheese), if that makes a difference.

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