I wanted to give this a five star rating but the filling was bland I made this as the recipe stated, tasted it half way through the cooking time, it was bland so I added more of the spices to suit my tastes which was small amount garlic powder, onion powder, more cumin, garlic salt and lime pepper seasoning, a small can of Rotel tomatoes and two roasted poblano peppers (skins and seeds removed)diced we like our filling on the spicy side with out the heat I used a green salsa verde for the salsa and continued to cook till juices thickened removed the bay leaves and proceeded with the dough recipe. I doubled the dough recipe and made 14 large size golf ball portions which I think made a perfect size empanada I let the pork filling cool to room temperature used 1/2 cup pork filling per empanada. As for the dough being dry as some reviewers stated, I didn't have that problem at all, it says to put in a covered container when refrigerating which I did mine turned out perfect! My two grown sons said Mom these are really good how did you make these:) We make pork Pasties every year for hunting season for fast lunches the guys said these emapanadas were the best hands down even beating out the Pasties! Now thats a complement!This was a good starting recipe for the filling but the dough has the best didn't have to change a thing!

Reviewed On: Oct. 17, 2009

This recipe is the best I have ever tried I followed the directions to a tee except for the marinade time! I made flour tortillas and grilled some red and green bell peppers, onions, and tomatoes sliced them and served it with the grilled skirt steaks (we like ours medium rare) served with sour cream and salsa verde. I did marinate it longer about 6 hours before grilling. My family went crazy over it:) Thank you for an excellant recipe ShareBear!!!!!!!! I have cooked alot of mexican food recipes for dinner guests and have rave reviews from everyone but this tops them all and so easy to make!

Reviewed On: Sep. 30, 2009

Excellant bread! Rye dough is supposed to be sticky and hard to handle thats what gives you the right texture. followed the directions with no problems at all. Were Danish and loved this recipe:)

Reviewed On: Sep. 23, 2009