[Sca-cooks] Fish Empanadas

[Donna Green]

Yes, you're right, making it for a feast would be a pain to do two at a time. But, I'm just making them for lunch for my camping group for Coronet this weekend. I think I will experiment (probably not right away) with using wafer batter, empanada dough and bread dough. As I mentioned, I've made both the salmon and tuna emapanadas with bread dough before and it is tasty, which is why I'm adding bread to the experiments with the wafer iron. With bread they are like fish sandwhiches, but you don't need to worry about the insides slipping out, since it is encased in the bread rather than between slices. Anyway, I'll report back on the experiments and let you know how they come out.

Juana Isabella
West

> It's basically a fancy waffle pan.  The mold has two
> sides that clip 
> closed, and the fish is cooked inside it.  The
> Japanese ones usually 
> have a sweet bean filling.
> 
> It's a fun sort of thing, but I think it would be hard to
> make enough 
> for a feast. .  I think you'd need more than one pan,
> it only makes 
> two at a time.   I haven't done it for
> years, but I remember it 
> taking a while to make enough for two kids.
>
> Ranvaig