Comments on: Empanada Potpie with Cream Cheese Crust http://www.bakingandbooks.com/2007/03/23/spicy-empanada-potpie-with-cream-cheese-crust/ 'Baking and Books' is a blog about recipes and books. Drop by for author interviews, original recipes, book reviews and monthly giveaways. :) Fri, 22 Aug 2008 03:05:30 +0000 http://wordpress.org/?v=2.6 By: Ariela http://www.bakingandbooks.com/2007/03/23/spicy-empanada-potpie-with-cream-cheese-crust/#comment-2103 Ariela Mon, 02 Apr 2007 13:22:08 +0000 http://www.bakingandbooks.com/2007/03/23/spicy-empanada-potpie-with-cream-cheese-crust/#comment-2103 Samantha M - I'm so glad you tried and enjoyed this! And don't worry if they didn't look just like mine. It's the taste that ultimately matters, the presentation will come with practice! Veron - I love using ramekins too. Individual baking dishes in general make me happy. Geoffery - What a great comment. Now I'm remembering the sound... and really wanting another potpie! Amy - It's more difficult to sub chicken but Whole Foods sells these fake chicken cutlets that I use for stir frying and for things like chicken potpie. Especially where potpies are concerned, the juices of the sauce and vegetables soften the fake meat so it's pretty darn good in the end. Devoted meat lovers will be able to tell the difference, but it's nothing that can't be gotten used to. :) Cris - Thanks for dropping by! I love all those things too, which is one of the main reasons I loved this recipe. Yum. Samantha M - I’m so glad you tried and enjoyed this! And don’t worry if they didn’t look just like mine. It’s the taste that ultimately matters, the presentation will come with practice!

Veron - I love using ramekins too. Individual baking dishes in general make me happy.

Geoffery - What a great comment. Now I’m remembering the sound… and really wanting another potpie!

Amy - It’s more difficult to sub chicken but Whole Foods sells these fake chicken cutlets that I use for stir frying and for things like chicken potpie. Especially where potpies are concerned, the juices of the sauce and vegetables soften the fake meat so it’s pretty darn good in the end. Devoted meat lovers will be able to tell the difference, but it’s nothing that can’t be gotten used to. :)

Cris - Thanks for dropping by! I love all those things too, which is one of the main reasons I loved this recipe. Yum.

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