I’m participating in a meat pie cook off this coming weekend and am thinking of making pollo a la brasa stuffed hand pies (easier to dip in the white and green sauces and good presentation instead of a slice or scoop of a larger pie.) I’ll marinate the chicken Friday and grill the chicken Saturday morning, then make the filling and assemble, cook just prior to leaving.
An empanada dough seems like the best fit to me instead of a traditional American pie dough. Baked since I’ll have to drive 30-40 minutes with them and know fried just wouldn’t hold up as well.
Does anyone have a tried and true Empanada dough recipe and have any tips or tricks for both making and transporting? It’s all just for fun but it’s my first year participating and want to make a good show of it.