Comments on: Strawberry Rhubarb Empanadas

By: At the Markets: Buy Strawberry, Rhubarb for Meringue Bars | Borderstan

Tue, 07 Jun 2011 15:01:19 +0000

[...] there’s been no shortage of amazing rhubarb recipes on the foodie blogs lately, I really wanted something that would stand out. More perusing at the [...]

By: Strawberry Rhubarb Meringue Bars « One Bite At A Time

Strawberry Rhubarb Meringue Bars « One Bite At A Time — Wed, 12 May 2010 13:50:41 +0000

[...] there’s been no shortage of amazing rhubarb recipes on the foodie blogs lately, I really wanted something that would stand out. More perusing at the [...]

By: Sweden-Emma

Sweden-Emma — Wed, 14 Jan 2009 15:05:43 +0000

WOW they sounds just delicious (: I think I’m gonna try to make them,. but I’m not shure it’ll work :O cause I’m not that good on english

By: Cookthink: Root Source: Strawberry

Cookthink: Root Source: Strawberry — Sat, 14 Jun 2008 14:55:03 +0000

[...] received many other delicious entries, including Strawberry Rhubarb Empanadas from Adventures in Shaw; Strawberry Yogurt Cake from Jennifer’s Haus; and a unique recipe for [...]

By: Shaw Girl

Shaw Girl — Sat, 07 Jun 2008 22:34:42 +0000

Joy – I am still learning everything about my camera. In fact, I am attending a Canon 6 hour workshop in two weeks strictly for the Canon Xti and Xsi cameras (believe it or not it came with the purchase of the camera) to help me with the features.

Kevin – It’s very delicious…and even more so when you fry them instead of baking them (I tried this recipe again but fried them instead and it was yummy).

Bonnie – No, it really is 3 tablespoons of shortening. The empanada dough is a family recipe and before I made these, I double checked the measurements. Work the shortening into the dough with your fingers. It really does work, I promise.

And you can fry them instead of baking them (use a nice amount of vegetable oil and heat it up to about 375 degrees and place the empanadas in the oil. Cook for about 3 minutes on each side and then spoon them out). Let me know what you think!

By: Bonnie

Bonnie — Sat, 07 Jun 2008 22:19:30 +0000

These look great and I was planning to make them this weekend…but do you really mean 3 TB of shortening? That doesn’t seem like nearly enough with 3 cups of flour. Thanks!

By: Kevin

Kevin — Tue, 03 Jun 2008 22:50:58 +0000

That strawberry and rhubarb empanada looks and sounds really good! Strawberries are one of my favorites as well.

By: Joy the Baker

Joy the Baker — Tue, 03 Jun 2008 21:02:40 +0000

Oh my goodness! So creative and so beautiful. My mouth is totally watering. I’m making empanadas next weekend for party. They’ll be savory, but now you’ve got me thinking of all the awesome things I can do with sweet empanadas. Brilliant! How are you liking you SLR? I just got the new Canon Rebel Xsi and I’m trying to get it all figured out… so, that’s all!

By: Shaw Girl

Shaw Girl — Tue, 03 Jun 2008 19:19:07 +0000

Sweet & Saucy – Thanks! It combines my loves: dough and strawberries!

Jackie – It’s really not that hard to make! Seriously…baking is a lot easier than people think. You don’t even need a mixer!

Deborah – Each empanada is pretty big, so I could only down two…which is really piggy of me.

Hillary – Thanks! Think of them as portable strawberry rhubarb pies

Lacochran – Hehehe…I think this whole blog is me pulling everyone else down with me!

Diva – Liz wants to move in with me, so at least you want to make an honest woman of me I love empanadas, so I’m always thinking of creative ways to fill them. This just came to me while I was trying to resist the urge to go face first into my bowl of strawberries.

By: diva@theSugarBar

diva@theSugarBar — Tue, 03 Jun 2008 18:59:05 +0000

i’m sorry, but can i marry you?

that looks amazing. o no. it really looks so good and i really like empanadas. looks perfect .great job.