There is so much art and tender-loving care that go into the making of these empanadas or pocket-sized meat pies. Many empanada makers simply fold over the flat, round dough, with the filling (usually with very little meat) to form a half circle, crimp the edges, then fry. Not this one.
Fourth generation empanada and lumpia maker, Charrey del Rosario of Molo goes through great lengths to produce these lovely edible creations. That is why she can only accept a minimum order of 30 empanadas to compensate for the tedious process of making them.
I never really liked empanadas before, maybe because the ones I’ve tasted just contained potatoes and more potatoes. The ground meat was nowhere to be found. Charrey’s empanadas are the real thing.