[Sca-cooks] Fish Empanadas

[Sharon Palmer]

>I'll probably use Markham's wafer batter or something like it 
>http://www.medievalcookery.com/recipes/wafers.html but perhaps with 
>less sugar since I'm going for a savory little pie.
>
>Have any of you done anything along these lines? It just seems to me 
>that the results should be cute and tasty. I've made these empanadas 
>before as filling for bread rolls, but fish shaped fish pies appeal 
>to my sense of whimsey :-)

I have a taiyaki mold, but haven't used it for awhile. My kids loved 
the plain ones, but I never had luck filling them.  There is a knack 
to keeping the filling centered, I think you need a filling that 
holds together pretty well.

I think you could also use a normal empanada dough and cook them in 
the taiyaki pan.

Ranvaig