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![Bionics and Empanadas [Trade]](http://d.furaffinity.net/art/inabyss/1687290783/1687290783.inabyss_jeff_trade2.png "Click to change the View")
Bionics and Empanadas [Trade]
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
Category Artwork (Digital) / All
Species Unspecified / Any
Size 1100 x 879px
File Size 1.09 MB
Thank you so much. I greatly appreciate the compliment! I have an A5 notebook I take where I draw on the go when the mood strikes and I think this really helped especially with my backgrounds and objects like shoes and phones etc :) I don't always have time to sit on my desk and draw so when I travel or when I'm in my studio and take a moment to pause I draw random things to keep myself going. xx
Yeah I moved to the UK and it's essentially impossible to find where I live. So I make the dough and filling myself.
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.
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.
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