In Mexican culture we love sweet empanadas. Mostly filled with a sweet cinnamon pumpkin filling. I do know that if there is too much filling they will leak. You can however get away with more filling if you cut 2 tiny vent slits on the top to allow the heat to escape.
I call my quick pickles "quickles." I just made a batch a few weeks ago; a friend gave me a bag of cucumbers. The only thing I do that is different is to heat my vinegar with the salt and a small amount of sugar substitute until they are dissolved. I add garlic, mustard seed, whole peppercorns and a few pepper flakes along with the dill and pour the hot mixture over the cucumbers. I refrigerate them for 12 hours before eating. They are delicious!
Megan, I've found a way to make the egg bites be more like the Starbucks version in texture! Use your recipe, but set the oven to 300 degrees only and put a baking tray half filled with water in the bottom rack of the oven, it'll mimic the sous vide effect that they use. (Will watch the video now, I was just really keen for you to see this comment, haha).
Wet the edges of the dough with a beaten egg and then press to close. The protein in the beaten egg will act as a glue when you're cooking them, also prick them with a fork to release the steam if baking, if frying be sure to press all air pockets out before sealing and Do Not prick with fork so that they don't burst open.
What y'all call empanadas we call fried pies in Texas! Also to keep them from leaking before you close them take your finger and dip it in water and run it around the edge. Idk why it works, but it does!
Wet the edges where they get crimped and also poke a hole in them, I live in England and make pasties which are similar, bigger and contain meat, potato and onion and that's what I do.
I’ve never had empanadas! But this makes me want to try them. Those pickles sound amazing. I really love your hair in this video as well. Continuing to pray over your baby and pregnancy!
I am from Austria, and we actually call the "Pancakes" you made "Pallatschinken",we tend to fill them with jam or icecream! My Grandmother always made them, first half was for soup (Fritattensuppe 😊) and the rest we ate with a sweet filling 🙂 still a comfort food for me🥰
Also if u stick a baby carrot or two in ur pan as u fry stuff it soaks up the burnt oil and everything comes out way better And looks more evenly cooked
Everything looks so delicious. I think of crepes as a brunch thing... I love that you acknowledge your faith in everything you do. I also can't wait for you to show us around Lancaster! :)
I absolutely love that olive green dress on you! I've made those pickles before, so good. I did add small pearl onions to the jars when I was done filling them with the cucumbers. Everything you made looked so good. Baby names for the week are.. Amerianna, Harper and Paxton
If empanadas are anything like pasties and perogies you need an egg wash around the outside edge just like water with pie crusts you are squishing together. :)
I made empanadas once in the air fryer with a fresh Chimichurri sauce. They were so good. Next time I would make a batch and freeze them. When using dried herbs always use a third of the fresh. I pickled my home grown radishes for the first time this year and they were Delicious!
For your empanadas...dampening the edges of the pastry before you crimp, adding a venting whole in the top and reducing the amount of filling, could help xx
I love Empanadas... Cubed cooked potatoes, onions, and cheese. This recipe looks delicious... maybe add shredded chicken? Another favorite is to use your favorite Apple Pie filling 😋
I am a "pickle monster," too, but have never tried making my own. I feel inspired now. :) Someone from my former church's sister church would make pickles with garlic in there and I remember them being really good. My dad and grandma would make pasta salad with the tricolor rotini. :) But your recipe is pretty different from theirs. Theirs was tricolor rotini, pickled peppers, black olives, chunks of pepperoni, and oregano. The brine from the peppers coats everything like a dressing. My grandma's parents were from Italy. :)
hello from france, the crêpes come from that my region, the difference between crêpes and pancakes, it's the concentration in milk and eggs but also the cooking. The crêpes are more fine but also you do have a very high hit. Little tips : you do to move your pan to make a little "dentelle" that we say in french and put a little bit of pastry. For the taste put butter if it's possible sal butter and vanilla and rhum, we put always alchool in the pastry in my region and that the key XD. and with a little bit of caramel ( that come from again of my region ) it's a delight have a great day
When I lived in Peru many years ago, I used to go to the bakery to get empanadas. I just love them. You make me want to make them... The ones from Peru had chopped hard boiled egg, meat, diced potato, chopped green olives...almost like a stew filling. They are all so delicious. I love any kind of 'hand pie'.
A suggestion to allow them to come out of the pan easier is to use Parchment paper in place of tin foil. Also eliminates the trace amounts of aluminum you'd possibly open yourself up to with tin foil. I use tin foil all the time on the BBQ.
in Europe you can find white balsamic in Aldi. Love your receipes!!!! Normally if you put too much filling, it leaks. We love them with canned tuna and tomato sauce, you can add also chopped olives and a boiled egg
For the empanada leaking poke a hole in the top of each so the steam can escape. And don't put the egg wash on the bottom because they will stick and then tear when you try to pick them up.
You can try poking a few holes in the empanadas to let some heat escape. Sometimes dough like that leaks because steam builds up and causes them to burst.
I make a huge batch of empandas and freeze them for easy lunches and dinners a few times a year. We do a cheesy ground beef and onion mixture with garlic, salt, some tomato paste and a minced jalapeño. Soooo good! I trade them sometimes with a neighbor for 5 gallon buckets full of old pears from his trees for my goats lol 😆
My 8 year old son and I made the pickles yesterday, today he bites into one and says "o my gosh! I think I just broke all my taste buds!" 🤣 All while eating more and more!
I made the fridge pickles earlier this week (yum!) and just put the fudge in the fridge for some company tonight! Our children LOVED helping to make the fudge. Thanks for the good ideas!
I don't know if you've tried this or not, but since you're craving sour foods, cut some grapes in half, put them in a bowl, and squeeze some fresh lime juice on them and mix. They taste just like the green sour apple Jolly Ranchers. As for the empanadas, try cutting a couple of vent holes on the top or add less filling and see how that goes.
If you poke a hole or two on each empanada and wet the edges before you crimp with water it will help seal them. In our Hispanic culture we typically put sweet pumpkin pie filling in our empanadas. I have also made them with ground beef and diced potatoes. Yummy
In the Spanish culture we make ours out of hamburger meat with olives tomatoes peppers and tomato sauce different spices after the mixture cooks we drain it in a colander to make sure it’s not watery and then we add it to our pastry and we Fry ours try that I hope you like it I’m going to try your pasta salad and your fudge your videos are awesome it’s always a variety and they are never boring thank you for sharing can’t wait for the bundle of joy to arrive see you on your next video many blessings to you and your family♥️♥️🌸
I bet those pickles would be awesome with some fresh garlic added too! You empanadas may be leaking because they are over-filled. Try adding less filling. Also, because the filling releases steam when cooking, you want to prick the top same as you would a regular pie crust. Do this before your egg wash. Hope that helps.
Refrigerator pickles are epic and quick. I do a ratio of equal parts water and vinegar than for every cup of liquid I add a tsp of salt, I don't add sugar. I do everthing radishes, cherry tomatoes, carrots, beets I mean so many options. Try playing around with different peppercorns, mustard seeds and fresh herbs. Thank you for sharing, wish you and your family all the best ❤️
I never thought of making my own ! I can’t have salt but I’ll try it with a little Celtic salt which doesn’t raise blood pressure as much as regular salt . I’m making two recipes from Hope’s book tonight ! I’m enjoying the Mennonite cooking !
Loved all your recipes. Looks so good. I love pasta salads . Now that i have a better pan the crepes look great. You would like the mini waffle maker. Takes seconds and so easy. You could put the Nutella and fruit on the waffles too. Love the empanada maker. My family will love the fudge.Nice to have a garden with fresh food.
Pretty much my entire state is under a fire ban, (thanks drought), which means we have loads if smores ingredients left over and no fire to roast them over. I immediately made that smores fudge thinking I would freeze them as an emergency gift idea. My neighbors took some, I gave some to our local soup kitchen workers, gave some to my daughter’s daycare, and ate the rest ourselves. They were gone within hours!
That fudge looks AMAZING! Looks like a perfect addition to our poetry tea time treat rotation 😁 It’s so relaxing watching you prepare all the yummy food 😋
Megan everything looks delicious. I want to make a couple of those tomorrow. I would tonight as it made me that hungry but it's 11:30 PM west coast time........LOL I love everything you have made and love your sharing the recipes. I cannot believe how big the kids are getting......I have watched you since the beginning and your video content and film are amazing.....love watching your channel and all of your content........just love it! Have a great day and keep those two precious little ones as sweet as they are......so so precious. My eight grandbabies are all grown just about and I love watching young mothers nurture their children.......the most important job in the world. God bless.........enjoy your summertime outings and activities...... :-)
I think you read my mind Megan when you said good idea to make empanada with your 9-11 year old daughter. I have a 9 yr old, we homeschool and I was just thinking this would be something fun for us to do together ❤ I have a lot of crafts, art projects, baking planned this year. Sooo fun!! Messy but fun!
Hi! New subscriber here! My suggestion would be to drain your ricotta for a few hours or even overnight. It could be leaking bc the filling is too watery. I have made empanadas before without the ricotta and they did not leak. Hope that helps!
The bottom of the thing you use for empanadas- you can use them to cut out perfect circles ….. and have less waste and less Individual dough balls to roll out
I love those panacakes 👵 my mom made them all the time for breakfast when I was growing up and I too for my sons when they were kids. I still love them !!
Maybe paint a little eggs was across the crimp seal itself. Or finger paint a dab of egg wash around the inside of the crimped sealed area as well. Sometimes my egg rolls leak a little and those suggestions have improved my leaks. Thank you and God bless you all.
Hi Megan, I think it might help if you used less filling and wet the edges of the pastry before folding in half as this acts like a glue. Happy cooking. xxx
My thoughts on them not sealing is a little water around the edges to act as a clue and air vents to let the pressure to escape . All your recipes sounds so yummy.
I've made refrigerator pickles before and they are good! We have a bunch of cucumbers so I'm definitely going to make a batch. And every single one of the other recipes I want to try. They ALL look SO GOOD!
Hey Megan! I loved all those recipes and cannot wait to try them! I forgot to tell you that back in April I was in Lancaster and met a lady named Michelle Frey. she’s a Mennonite also and she mentioned that your husband played baseball with her brother back in high school! I’m planning another trip to Lancaster in the fall so I cannot wait to see your next video! Maybe I’ll discover some new places to check out!
I cut a slit in mine and I use a little bit of water to seal empanadas. Sometimes if there’s too much air inside they can leak. Now I want to make some lol yummy!
For your empanadas, try to make sure there's not too much filling, that there's absolutely no filling in the crimped part, and try poking a few holes on the top to let out steam so they don't burst!
Love these types of videos! I also love that fudge but my recipe there's peanutbutter melted with the chocolate and peanuts instead of Graham crackers! So good! Gotta try that pasta salad and crepes recipe, who am I kidding I wanna try all the recipes!
Hi Megan - I'm a bit late to watching this video but any recipe for pickled cucumbers I've ever seen says to sprinle the salt onto the cucumber for @ 45 mins and then WASH IT OFF. Your pickles must've been so salty with leaving all the salt in the jar! Remember that excess salt isn't very good for us as it can raise our blood pressure . Quite a few recipes do have some sugar (about 2oz) - they also tend to say to boil the vinegar and sugar and then pour it once cool over the (rinsed) cucumber - I guess at that point you can add the Dill.
In Mexican culture we love sweet empanadas. Mostly filled with a sweet cinnamon pumpkin filling. I do know that if there is too much filling they will leak. You can however get away with more filling if you cut 2 tiny vent slits on the top to allow the heat to escape.
I call my quick pickles "quickles." I just made a batch a few weeks ago; a friend gave me a bag of cucumbers. The only thing I do that is different is to heat my vinegar with the salt and a small amount of sugar substitute until they are dissolved. I add garlic, mustard seed, whole peppercorns and a few pepper flakes along with the dill and pour the hot mixture over the cucumbers. I refrigerate them for 12 hours before eating. They are delicious!
What I learned from this video: If you eat healthy Daily Harvest, you can have s'mores fudge for dessert. 🤪
That's right!!!! love this!
Brilliant 😂😂
😂👌🏼
Megan, I've found a way to make the egg bites be more like the Starbucks version in texture! Use your recipe, but set the oven to 300 degrees only and put a baking tray half filled with water in the bottom rack of the oven, it'll mimic the sous vide effect that they use. (Will watch the video now, I was just really keen for you to see this comment, haha).
Great tip!
@@MeganFoxUnlocked I hope it works for you! (It did for me, but might depend on your oven.)
I cook my egg bites in the insta pot, also makes the texture like Starbucks egg bites 😋
@@blessedmama000 how do you get the shape right? Are there muffin tins for the IP? So curious
@@TheTennesseeMom yep
Wet the edges of the dough with a beaten egg and then press to close. The protein in the beaten egg will act as a glue when you're cooking them, also prick them with a fork to release the steam if baking, if frying be sure to press all air pockets out before sealing and Do Not prick with fork so that they don't burst open.
You really should make a cookbook!
What y'all call empanadas we call fried pies in Texas!
Also to keep them from leaking before you close them take your finger and dip it in water and run it around the edge. Idk why it works, but it does!
Try wetting the edges of the pastry before crimping.
Yes!! That helps so much!
Wet the edges and make sure nothing of your filling is stuck between the sealing. The dough won't seal properly if there's filling..
I was going to say this too. Wet the edges!
Yes wet the edges!!!
Wet the edges where they get crimped and also poke a hole in them, I live in England and make pasties which are similar, bigger and contain meat, potato and onion and that's what I do.
I’ve never had empanadas! But this makes me want to try them.
Those pickles sound amazing.
I really love your hair in this video as well.
Continuing to pray over your baby and pregnancy!
Megan you could save the pesto sauce by topping it up with any oil making sure all the mixture is covered and it will last for ages in the fridge
I am from Austria, and we actually call the "Pancakes" you made "Pallatschinken",we tend to fill them with jam or icecream! My Grandmother always made them, first half was for soup (Fritattensuppe 😊) and the rest we ate with a sweet filling 🙂 still a comfort food for me🥰
Also if u stick a baby carrot or two in ur pan as u fry stuff it soaks up the burnt oil and everything comes out way better And looks more evenly cooked
Everything looks so delicious. I think of crepes as a brunch thing... I love that you acknowledge your faith in everything you do. I also can't wait for you to show us around Lancaster! :)
I spy a little baby bump! ☺️ This all looked so yummy! I’m going to save that pickles recipe. 😀
I absolutely love that olive green dress on you!
I've made those pickles before, so good. I did add small pearl onions to the jars when I was done filling them with the cucumbers.
Everything you made looked so good.
Baby names for the week are..
Amerianna, Harper and Paxton
If empanadas are anything like pasties and perogies you need an egg wash around the outside edge just like water with pie crusts you are squishing together. :)
I made empanadas once in the air fryer with a fresh Chimichurri sauce. They were so good. Next time I would make a batch and freeze them. When using dried herbs always use a third of the fresh. I pickled my home grown radishes for the first time this year and they were Delicious!
@meganfoxunlocked yes 1/3 dried herbs is what I’ve used for many years, Not 1/2
I'd love if you did a gardening series. We live in the same state and it would be very helpful to me.
YES !!! A herb grading series would be really good ..
For your empanadas...dampening the edges of the pastry before you crimp, adding a venting whole in the top and reducing the amount of filling, could help xx
I love Empanadas... Cubed cooked potatoes, onions, and cheese. This recipe looks delicious... maybe add shredded chicken? Another favorite is to use your favorite Apple Pie filling 😋
I am a "pickle monster," too, but have never tried making my own. I feel inspired now. :) Someone from my former church's sister church would make pickles with garlic in there and I remember them being really good.
My dad and grandma would make pasta salad with the tricolor rotini. :) But your recipe is pretty different from theirs. Theirs was tricolor rotini, pickled peppers, black olives, chunks of pepperoni, and oregano. The brine from the peppers coats everything like a dressing. My grandma's parents were from Italy. :)
hello from france,
the crêpes come from that my region, the difference between crêpes and pancakes, it's the concentration in milk and eggs but also the cooking. The crêpes are more fine but also you do have a very high hit.
Little tips : you do to move your pan to make a little "dentelle" that we say in french and put a little bit of pastry. For the taste put butter if it's possible sal butter and vanilla and rhum, we put always alchool in the pastry in my region and that the key XD.
and with a little bit of caramel ( that come from again of my region ) it's a delight
have a great day
When I lived in Peru many years ago, I used to go to the bakery to get empanadas. I just love them. You make me want to make them...
The ones from Peru had chopped hard boiled egg, meat, diced potato, chopped green olives...almost like a stew filling. They are all so delicious. I love any kind of 'hand pie'.
Try painting egg wash around the inside edge of the pastry before crimping them. Then add a couple of slits in the top to allow the steam to escape.
A suggestion to allow them to come out of the pan easier is to use Parchment paper in place of tin foil. Also eliminates the trace amounts of aluminum you'd possibly open yourself up to with tin foil. I use tin foil all the time on the BBQ.
Tin foil isn't sold anymore for food use.
@@Sisterlisk where?! It's sold here in the UK.
I love when you taste test.... you have the knack to make everything look so delicious!!!
in Europe you can find white balsamic in Aldi. Love your receipes!!!! Normally if you put too much filling, it leaks. We love them with canned tuna and tomato sauce, you can add also chopped olives and a boiled egg
Poking vent holes in the empanadas should help. Yes, the temperature will creep up with cast iron. Awesome looking food!!
I used dehydrated mini marshmallows in the fudge because I love them! It was so so good!
For the empanada leaking poke a hole in the top of each so the steam can escape. And don't put the egg wash on the bottom because they will stick and then tear when you try to pick them up.
My 5 year old just said "mom can you please stop working so we can make that fudge!" Guess I know what I'm doing this evening lol
You can try poking a few holes in the empanadas to let some heat escape. Sometimes dough like that leaks because steam builds up and causes them to burst.
I make a huge batch of empandas and freeze them for easy lunches and dinners a few times a year. We do a cheesy ground beef and onion mixture with garlic, salt, some tomato paste and a minced jalapeño. Soooo good! I trade them sometimes with a neighbor for 5 gallon buckets full of old pears from his trees for my goats lol 😆
I love that your channel features so many home cooked recipes. I loved your sense of humor with the whole thumbnail thing. Cute!
My 8 year old son and I made the pickles yesterday, today he bites into one and says "o my gosh! I think I just broke all my taste buds!" 🤣 All while eating more and more!
I made the fridge pickles earlier this week (yum!) and just put the fudge in the fridge for some company tonight! Our children LOVED helping to make the fudge. Thanks for the good ideas!
Today finally made the pasta salad...YUM!!! Did make it my own adding extra that we enjoy in pasta salad. Thank you, always enjoy your cooking vidoes
I love watching cooking videos because cooking is so different in different parts of the world.
I don't know if you've tried this or not, but since you're craving sour foods, cut some grapes in half, put them in a bowl, and squeeze some fresh lime juice on them and mix. They taste just like the green sour apple Jolly Ranchers. As for the empanadas, try cutting a couple of vent holes on the top or add less filling and see how that goes.
@@s.s.1704 You're welcome! I hope you enjoy them.
Wow that fudge looks amazing!!!! Actually all of the food does! Thanks for sharing
If you poke a hole or two on each empanada and wet the edges before you crimp with water it will help seal them. In our Hispanic culture we typically put sweet pumpkin pie filling in our empanadas. I have also made them with ground beef and diced potatoes. Yummy
In the Spanish culture we make ours out of hamburger meat with olives tomatoes peppers and tomato sauce different spices after the mixture cooks we drain it in a colander to make sure it’s not watery and then we add it to our pastry and we Fry ours try that I hope you like it I’m going to try your pasta salad and your fudge your videos are awesome it’s always a variety and they are never boring thank you for sharing can’t wait for the bundle of joy to arrive see you on your next video many blessings to you and your family♥️♥️🌸
For your empanadas… just puncture the tops of them with a fork or a knife to keep them from leaking. It releases a bit of pressure.
You deserve 5 ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ for all those delicious recipes!!!!wow I wanna try to make all of them. Thank you for your great ideas in the kitchen!!!😊
Dip your fingers in water and run them around the the edge area u want to stick together. Works like a charm.
I bet those pickles would be awesome with some fresh garlic added too!
You empanadas may be leaking because they are over-filled. Try adding less filling. Also, because the filling releases steam when cooking, you want to prick the top same as you would a regular pie crust. Do this before your egg wash. Hope that helps.
Yes, I need to do the fork prick like I do with pies. Thanks!
Refrigerator pickles are epic and quick. I do a ratio of equal parts water and vinegar than for every cup of liquid I add a tsp of salt, I don't add sugar. I do everthing radishes, cherry tomatoes, carrots, beets I mean so many options. Try playing around with different peppercorns, mustard seeds and fresh herbs.
Thank you for sharing, wish you and your family all the best ❤️
This sounds like with the water it might be less sour if people don't like it as sour. Right now, I'm all about that tang!
You should try making pierogi!!! You can fill them with whatever you like. I bet they would go well with some menonite recipes
I never thought of making my own ! I can’t have salt but I’ll try it with a little Celtic salt which doesn’t raise blood pressure as much as regular salt . I’m making two recipes from Hope’s book tonight ! I’m enjoying the Mennonite cooking !
Loved all your recipes. Looks so good. I love pasta salads . Now that i have a better pan the crepes look great. You would like the mini waffle maker. Takes seconds and so easy. You could put the Nutella and fruit on the waffles too. Love the empanada maker. My family will love the fudge.Nice to have a garden with fresh food.
I made the fridge today and oh my goodness! It’s incredible!!!!
Pretty much my entire state is under a fire ban, (thanks drought), which means we have loads if smores ingredients left over and no fire to roast them over. I immediately made that smores fudge thinking I would freeze them as an emergency gift idea. My neighbors took some, I gave some to our local soup kitchen workers, gave some to my daughter’s daycare, and ate the rest ourselves. They were gone within hours!
All the food looks delicious. Thank you for sharing, Megan. I really love your dress. Praying for you and your little one.
-Alberta, Canada
Thank you so much! Nicest comment ever.
@@MeganFoxUnlocked You’re welcome. Thank you.
That fudge looks AMAZING! Looks like a perfect addition to our poetry tea time treat rotation 😁 It’s so relaxing watching you prepare all the yummy food 😋
Aaah, my favorite kind of video, food!!! Love it! Thank you dear🙏You look great by the way😍😍
Megan everything looks delicious. I want to make a couple of those tomorrow. I would tonight as it made me that hungry but it's 11:30 PM west coast time........LOL I love everything you have made and love your sharing the recipes. I cannot believe how big the kids are getting......I have watched you since the beginning and your video content and film are amazing.....love watching your channel and all of your content........just love it!
Have a great day and keep those two precious little ones as sweet as they are......so so precious.
My eight grandbabies are all grown just about and I love watching young mothers nurture their children.......the most important job in the world.
God bless.........enjoy your summertime outings and activities...... :-)
We always wet the edges before crimping them. They are also delicious with a fruit filling and deep fat fried! Good luck🙂
If you brush the edges with a bit of water before crimping that can help them not leak.
I think you read my mind Megan when you said good idea to make empanada with your 9-11 year old daughter. I have a 9 yr old, we homeschool and I was just thinking this would be something fun for us to do together ❤
I have a lot of crafts, art projects, baking planned this year. Sooo fun!! Messy but fun!
Great video today. I love when you cook! You are just precious Megan. You look so pretty and glowing. So glad you feel good. Be blessed.
Loved the surprise to see a Monday video from you!!!
Your dress is adorable!!!!!!💕
Have you tried pretzels in place of the Graham crackers for a salty/sweet version?
I was thinking pretzels too!! With mini M&Ms 🙂
The S'mores fudge is a favorite in our home! So simple yet soooo good!
Loved this video! So many delicious recipes and the way you plate and present food is so beautiful. Thank you for sharing!
Hi! New subscriber here! My suggestion would be to drain your ricotta for a few hours or even overnight. It could be leaking bc the filling is too watery. I have made empanadas before without the ricotta and they did not leak. Hope that helps!
The bottom of the thing you use for empanadas- you can use them to cut out perfect circles ….. and have less waste and less Individual dough balls to roll out
And don’t overstuff them and cut a little slit Into them so they won’t burst - just like you would a covered pie
I love when you share cooking and recipes with us! Everything looks so yummy 😋
The last dish is exaklty as swedish pancakes, yummy
My mom calls her recipe 'Hungarian' pancakes...^^
Everything looked amazing! I'm going to try some of these recipes. Megan your a sweetheart. I enjoy your channel so much.
I love using mozzarella pearls for pasta salad.
Everything looks delicious and you look so good in that shade of green!
You are just about every thing that I ever wanted to be. But didn't get. Blessed Be
I am glad that you did.
In the Uk we call the fudge “ rocky road “ cake. All look so good. 👍🏼
I love those panacakes 👵 my mom made them all the time for breakfast when I was growing up and I too for my sons when they were kids.
I still love them !!
Maybe paint a little eggs was across the crimp seal itself. Or finger paint a dab of egg wash around the inside of the crimped sealed area as well. Sometimes my egg rolls leak a little and those suggestions have improved my leaks. Thank you and God bless you all.
Hi Megan, I think it might help if you used less filling and wet the edges of the pastry before folding in half as this acts like a glue. Happy cooking. xxx
For the empanadas, refrigerate them for about 30 minutes or more just before placing them in the oven.
Yum! I love your recipes :D. You could make a recipe e-book someday!
For now I just post them on my website, but that would be a great idea!
Just poke holes in the empanadas, they need steam escape holes 😉 just like a pie will need either holes or a lattice that allows ventilation.
Love homemade pickles!!! Your recipe is similar to the 24-hr ones that my grandma would make every summer!!!!
My thoughts on them not sealing is a little water around the edges to act as a clue and air vents to let the pressure to escape . All your recipes sounds so yummy.
Sooo happy you made this video :) Have a blessed day. Thank you for sharing
I LOVE the green dress on you. Love it! Buy one in every color! 🤣
I've made refrigerator pickles before and they are good! We have a bunch of cucumbers so I'm definitely going to make a batch.
And every single one of the other recipes I want to try. They ALL look SO GOOD!
I know it’s off topic but your hair looks really pretty and the green dress compliments you. Thanks for the recipes !
Visited Lancaster county this past weekend from buffalo, i loved it!
We deep Fry ours and we put a little less feeling and hopefully they won’t leaks.
just love you're cooking vids! I cant eat gluten but I so wish I could make those enpanadas!
Hey Megan! I loved all those recipes and cannot wait to try them! I forgot to tell you that back in April I was in Lancaster and met a lady named Michelle Frey. she’s a Mennonite also and she mentioned that your husband played baseball with her brother back in high school!
I’m planning another trip to Lancaster in the fall so I cannot wait to see your next video! Maybe I’ll discover some new places to check out!
I cut a slit in mine and I use a little bit of water to seal empanadas. Sometimes if there’s too much air inside they can leak. Now I want to make some lol yummy!
Meagan you know that you can cut the correct size dough for your empanadas using the bottom of the green cutter.. 😃
For your empanadas, try to make sure there's not too much filling, that there's absolutely no filling in the crimped part, and try poking a few holes on the top to let out steam so they don't burst!
Love these types of videos! I also love that fudge but my recipe there's peanutbutter melted with the chocolate and peanuts instead of Graham crackers! So good! Gotta try that pasta salad and crepes recipe, who am I kidding I wanna try all the recipes!
Hi Megan - I'm a bit late to watching this video but any recipe for pickled cucumbers I've ever seen says to sprinle the salt onto the cucumber for @ 45 mins and then WASH IT OFF. Your pickles must've been so salty with leaving all the salt in the jar! Remember that excess salt isn't very good for us as it can raise our blood pressure . Quite a few recipes do have some sugar (about 2oz) - they also tend to say to boil the vinegar and sugar and then pour it once cool over the (rinsed) cucumber - I guess at that point you can add the Dill.
Just Rewatched this video ... Yummy Everything ❣❣ The crepes are screaming my name ...
Empanadas and hand pies are a very popular food in the Mennonite community where I live :)
😂 This is how we do pickles in Sweden but with fresh dill, mustard seeds and garlic if you like. We have other ways as well but never with sugar.
Always love the cooking videos! Have never had or made empanadas. Must try!