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09-21-2006, 10:35 AM
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Empanada Dough
Hi, everyone:
I'm making empanadas using a corn-based tortilla dough and was wondering how far ahead I could make the dough. Event is Saturday. Would like to make the dough on Thur or Fri. What do you think? Will it keep for a couple of days w/o losing flavor or texture or the ability to work well in a tortilla press. TIA. Jaina 
    
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