I think that flour really needs to be kept far away from the empanada discs. We made the scratch dough first…and the residual flour hanging around may have caused the snap crackle pops.

Sunday will be a new pi�a colada filling with a new dough…and whatever I decide to make in the crockpot (pot roast or Italian beef) pie with the first scratch dough. It’s been about 100 degrees here.

A few glasses of Sangria and a few hours on the treadmill after the pies!