I've never had these, but they sounded fun so I made them for dinner tonight. I used 1/2 lb ground pork and 1/2 lb sausage. I browned the meat so it would be crumbly, mixed with cooked diced potatoes, cooke diced carrots and onion. I only used half of the mixture for filling the two refrigerated pie crusts I had. One crust I made 6 smaller circles with and filled (more empanada sized) and the other crust i just folded over for a larger "pie." They both came out really well. I brushed them with egg white and a little Italian seasoning and didn't cook them for a whole hour, just long enough to brown them up (as the filling was cooked already). Also, I don't like them to be too hard. Very tasty, but a little bland. Another similar recipe recommended using a little beef bouillon and garlic, and someone else recommended a little onion soup mix. I think I'll try one or both of those in the future... though it might not be the most authentic. I will definitely be making these again, thanks for the recipe AND the history lesson! :)

No, I want to avoid shortening-based frosting. I'm talking about whipped frosting used in commercial bakeries; it's light to taste and on the cake.

These were really fast and easy to fix. No kneading required which is always a plus. I didn't care for the flavor though, it seemed like something was missing. I used butter flavor crisco, but I don't think it made much difference than if I had used plain. I got 8 biscuits from this. These were good with Bill's Sausage Gravy over the top.