I've been making these all day to use next week at a party I'm attending. My plan is to cut them into 8ths and serve with various dips and such. They are actually almost TOO good as my husband is having a hard time keeping himself from eating them. Instead of baking, I've been frying my pitas in a large cast iron skillet with a little olive oil. So yummy!! And if yours don't puff quite right, don't worry about it, they will still taste great. Just use them as you might a tortilla (i.e. flat or rolled around fillings) instead of as a pocket.

Reviewed On: Nov. 12, 2011

This is an excellent recipe. The spices are just wonderful and would be perfect for a Christmas pie (in fact, I plan to make it for my inlaws this Christmas). This time, though, I made it using an empanada maker as little mini-pies to have as appetizers. If you do this, I'd recommend adding the potato at the same time as the other veg along with a little more water and simmering for about 20 minutes ( you want the potato to be firm tender). This is because the bake time on the little pies is only about 20 minutes instead of the full 45, so the potato won't get done in the oven. This quantity of filling will make about 3 - 4 dozen 3.5 inch diameter empanadas. If you reroll the scraps, you can get about a dozen from one 9 in. crust, so you'll need four crusts for the entire batch.

Reviewed On: Nov. 9, 2011

These are incredible. Plenty of room for tweaking depending upon your choice of mustard and whether you use cabbage or kraut. I can definitely see playing with the cheese as well. For my first batch, I went with a dijon mustard and also added a little swiss. My husband devoured them. His observation was that the filling had the consistency of a spring roll, but tasted like a hamburger/slider. Definite keeper for party snack food.

Reviewed On: Nov. 9, 2011