For the first time in my ENTIRE life I did not have any leftovers when making a filled dough entity. It's a miracle of limited proportions.
I kid you not. This is a moment worth savoring. Always, ALWAYS I have a scoop or two of cheese and spinach ravioli filling or a half cup of pie filling or, in one case, an entire bowl of egg roll insides left over.
I don't know how or why but I'm not going to question it.
P.S. What is the deal with the whole egg wash concept? How much egg goop am I supposed to spread on these edges when filling and sealing dough pockets? I mention this because the recipe called for two eggs, I used only one, and still had to throw most of it away.
Nothing came undone but apparently I don't spread the egg thick enough.
This is me and it was empanada night in The Jungle.