Many years ago I tried making empanadas from scratch. And quite frankly, they were awful. The crust was dry and crumbly and the filling was just weird. And they were an awful lot of work for something that ended up being not very good.
A couple of weeks ago I had chicken empanadas from the Ferry Building in San Francisco and I'm still thinking about how delicious they were. The crust was wonderfuly flaky and not dry at all. Since I'm not much of a baker to begin with, what do you guys think would happen if I attempted to make empanadas again with a new recipe and used store-bought puff pastry.
Is it worth a try? They might not be authentic but I would appreciate your opinions. I don't want to waste puff pastry. It ain't cheap!