I just made these for the second time and I think my kitchen was too warm as the dough quickly got gummy. Also, I think I may have rolled it too thin. I am going to roll only a little bit at a time next time and keep the main bit in the fridge. And I'm going to get some turnover presses when they're available again. Maybe that will help with it getting too warm. I just didint work fast enough and it's summer here now. However, they did turn out just fine and taste great! :-) Anyway, how thick should the dough be when it's ready to fill. Cheers, Jean

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