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My part of the trade for 
Jeffk38uk
This was a fun and challenging one to do. So many details.
Chilling in the work room, Lothar giving a helping hand (eeeh!! EHH??!!)
Raye doing what she does best: eating empanadas.
Aesier belongs to
Lothar belongs to
Empanadas are incredible
Jeffk38uk This was a fun and challenging one to do. So many details.
Chilling in the work room, Lothar giving a helping hand (eeeh!! EHH??!!)
Raye doing what she does best: eating empanadas.
Aesier belongs to
Lothar belongs to
Empanadas are incredible
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https://opensourceleg.com/
https://hackaday.com/tag/prosthetics/
https://www.instructables.com/search?q=prosthetics+arm&projects=all
I wish I was as technical illustrator as You. ^^
I think it turns out better and you can fill in the dough with all sorts of things. In a Puerto Rican store I too my husband to he got to try out our traditional one as well as some other fun fillings. He really liked the pizza filling one and to be fair it was awesome.
I use the word "Empanadas" because it's the most recognisable word but where I'm from we call them empanadillas or pastelillos. If you're interested you'll be able to find recipes online for the dough and filling.
You can find a very basic recipe for the dough online. The most basic one I found is this one: https://salimaskitchen.com/empanada-dough/
I do use this as a base, but I do add a packet of Sazón with achiote for a lovely yellow color. There are other recipes for empanada dough that also have shortening instead of butter that I think work a little better in getting a crispier and flakier crust but this isn't such a major difference that you'd need to go out he way for it.
And the filling can be anything you want. :D
I make large batches and freeze the disks to have them over the course of a few months. Nothing beats having a freshly made empanada/pastelillo when you are craving it.