Pie dough and insomnia

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Sometimes projects come under the heading “proof of concept” which is then followed by refinement, hopefully ending in the OMG factor…

In some of the empanada looking things, the filling was green chili and pork “brisket”…. the others were roasted chicken, also with green chili.. plus they both got mozzarella mixed in with everything else…

I used a dough I could bake…. because fried isn’t something I like doing and have no good answer as to why not…

The concept is better than good, the little pie crusty things hit the OMG zone from the start.. just the baking aromas were enough to fire up a weak appetite.. The taste clinched the deal… I want a dozen or so more even it it was a pain to pull off…

But I learned a few things.. mince the filling finer, so the lumpy look goes away and it doesn’t poke through the dough… And don’t think about handling that kind of dough when its over 100 degrees at 3:00 AM cause it won’t be pretty even if it is amazing in every other way..

Seriously, I can put holes in that type of dough by looking at it, and need every advantage possible.

But other than that I was happy, happy with the results.. the crust was flaky and it all worked just right together..

Once the weather cools to a point butter doesn’t melt in five minutes… I want to do some more of the little crusty things with an eye to making them beautiful and refining the process..

And now I need to defrost the beef tongue so that can be dealt with, hopefully during daylight hours so the neighbors don’t smell smoke at 3:00 AM and freak out…

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