Congratulations, it is a good activity to remember our Ecuador. I found this page because I was looking for recips of Maria Rosa, I have years trying to do cakes or tortas, but I failed. best regards from Ecuador
I am part Ecuadorian and I remember as child my grandma making empanadas. When my grandma did the repulga she would use her knoukels and carfuly role it. It was and are form
Ecuadorian born in the states here, never had these with sugar on top and my mom or aunt usually uses a trinche to seal the top. Also what kind of oil were you using? Looks really good. Can't wait to try it myself.
I've decided to do these for a Spanish project, but I have Spanish 8th period and are planning on making these the night before, but we do have a chance to reheat our food so, would these be a food that you could reheat and still be good and if so at what temp and for how long?
Congratulations, it is a good activity to remember our Ecuador. I found this page because I was looking for recips of Maria Rosa, I have years trying to do cakes or tortas, but I failed. best regards from Ecuador
Where are the measurements that website is false tgeee is nothing
Awesome!! Great Job Tammy, i am so delighted to see your art and love for culinary!! We share one fine passion. Blessings and up the great work.
Best receipe of EDV I've found so far! YUMMY! Thanks
One of my favourite kinds of empanadas as well!
Please show the ingredients measurements on your video cuz the recipe link doesn't have the recipe
I love your video. Love your food and i like making it..
Looks good, im gonna make these real soon.
Looks Great!!!
I am part Ecuadorian and I remember as child my grandma making empanadas. When my grandma did the repulga she would use her knoukels and carfuly role it. It was and are form
Ecuadorian born in the states here, never had these with sugar on top and my mom or aunt usually uses a trinche to seal the top. Also what kind of oil were you using? Looks really good. Can't wait to try it myself.
Hija de padres Ecuatorianos. My family does add sugar and we use queso blanco and scallions.
I've decided to do these for a Spanish project, but I have Spanish 8th period and are planning on making these the night before, but we do have a chance to reheat our food so, would these be a food that you could reheat and still be good and if so at what temp and for how long?
... Empanadas de viento are Ecuadorian not spanish. try regular empanadas. But I see this was 5 years ago so heh
Whenever I serve my empanadas. I put the sugar on the side. Let my guests add the amount of sugar to their liking.