Reviewed: Oct. 16, 2009

These were great! I like adding golden raisins to the mixture for a contrast in flavors. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

timujin

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2009

This is an amazing recipe! I am so happy I came across it and gave it a try. The only thing I do differently is I use margarine instead of shortening. I have tried cooking these with golden and regular purple raisins and I prefer the golden. I usually serve it with the Spanish Rice II recipe found on this website and a crisp green side (such as salad or green beans). Thanks so much for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cookster

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2009

Excellent recipe! The dough is not quite like the empanadas I remember. This is better! The puff pastry is so light and airy and delicious. The filling was tasty too. Had lots of extra filling. Might need to use 2 packs of the puff pastry. I can see changing up the filling to whatever suits your taste. Will definitely make again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

VariableVeracity

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2009

This was wonderful. I didn't add the green olives and eggs because my daughter doesn't like them, but I think that the raisins made the dish. I used the puff pastry dough, but forgot to thaw it, so I baked those and then filled them. I am going to try the empanada dough one reviewer mentioned next time. Very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

atomas

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2009

I made these for a Missions banquet at church. Different people were assigned different countries to prepare dishes from. These were a huge hit. The South American Table stayed the busiest all night. I doubled my recipe and made about 60 empanadas....I too chose to leave out the raisins, but added everything else. The puff pastry was a little difficult to use, the next time I will find a recipe for emanada dough and make that. Thank you for the recipe!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2009

This recipe was fantastic, even better than I had hoped. I made slight changes though: first of all, I had to double the amount of cumin and I used 3 tbsp of red pepper flakes (I used the ones that come with pizza) I had just a few chopped olives and I dumped the vinegar they come in along with a tbsp chopped jalapeño and a bit of the its vinegar. There is a person who said cumin is not in the original recipe, well it is. Paprika, however, is not. So I didn´t use any, believe me, I didn´t need it! The boiled egg sounded odd, but considering it is an original ingredient, I added it. It went well with the other flavors. I already had some flaky crust handy, so I used it. They were great, will make often and perfect for special ocassions!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

odessyboina

Cooking Level: Intermediate

Home Town: Guadalajara, Jalisco, Mexico

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2009

These were a hit at a party.I added extra vinegar(red wine vinegar) for more flavor. I sauteed the onions and extra lean meat together. The raisins were a really nice addition to the mixture. These were definitely worth making.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Memack

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2009

This was my first time making empanadas and I'm hooked! I read the other reviews and cooked the onions and meat together, then added spices. These were very easy and tasted GREAT! Thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Auntie M

Home Town: Taylor, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2009

The meat filling was tasty. However, like a previous reviewer, I too chose not to use the puffed pastry and opted for the dough from the Empanadas Fritas de Queso recipe. All in all they were very good. I did not have any raisins so I substituted with craisins. Next time I think I will try it with my pie crust instead.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MRSKJS

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2008

Great recipe. I changed it up a little. I used a leftover spoon roast I had from the night before and minced it a food processor. I also made pizza dough to use as the dough. I also tried it with puff pastry-but the pizza dough was easier to work with and tasted great. I also added fresh cilantro. It was very good.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Elizabeth Moser

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2008

Made these and they are excellent. Had extra meat left. Made more and froze them. They cook and taste great just like the first day!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BratCat

Cooking Level: Intermediate

Home Town: Greenwood Lake, New York, USA

Living In: Daytona Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2008

After reading all the great reveiws on this I was excited to try this recipe. But the end result was nothing special. I did make my own empanda dough from scratch (from another recipe on this site) rather than using the puff pastry. I also substituted some chopped up baked potato for the hard cooked egg since the egg seemed odd to me. And, as suggested by other reviewers, I cooked all the filling ingredients together rather than following the directions in the original recipe. I did, however, use only 1 tbl of olive oil to cook everything in instead of the 1/2 cup shortening as in the recipe since that seemed very excessive. Maybe that lack of fat was what gave my filling a somewhat dry texture. We also found the seasoning to be rather bland. For all the effort that went into making these, these were only ok.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

peebsy weebsy

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2008

Excellent dish!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ETAINL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2008

This was really flavorful - I liked the tang of the olives and vinegar with the meat. I doubled the recipe and made big, main-sized empanadas instead of the smaller ones suggested here. As a couple of reviewers suggested, I browned my beef with the onion, and also added green peas with the egg and olive. I did have a devil of a time with the puff pastry - but that's just me, I won't make you suffer for it. Very nice! Thanks so much for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2008

Made it exactly as the recipe states and my familt loved it. It's a bit of work but worth it to see all the food disappear! No leftovers!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ELIZALIZ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2008

Go to the frozen foods and get the Goya or Saltano brand of empanada dough. You won't get an authentic empanada with puff pastry. You can fills these with veggies, chicken, ham and cheese (sprinkle oregano for an authentic Argentine flavor). In Argentina they use different patterns in the crust edges to distinguish the type of empanda that you are eating. In my opinion the raisins are a more Chilean style and my husband's family, nor our friends include them, but I'm sure this varies from family to family.

Was this review helpful? [ YES ]
38 users found this review helpful

Reviewer:

Stephanie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2008

This was awful! The dough made the flavor bland and dry

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

allibeek

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2008

My husband lived in Argentina for two years and he said it tasted just like an authentic empanada. It was really yummy! thank you for this recipe

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Rachel Hanks

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2008

Soooo good!!! Tasted very authentic and reminded me of the dish my aunt made when I was little. I made just a few changes for a naturally sweeter version. I substituted 1 ½ red apples in place of olives, rice vinegar instead of white vinegar, and left out the red pepper. YUM!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

yvie b

Cooking Level: Expert

Living In: Rio Rico, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2007

I only made the filling from this recipe (made my own empanada dough from scratch)and it was great! Very authentic tasting! I am only giving it 4 stars instead of 5, because traditional Argentinean empanadas are made with dough and not puff pastry. Also, you can simply saute the beef before using...no need to make it more complicated by using a sieve. It ends up tasting the same. Give this one a try!!

Was this review helpful? [ YES ]
30 users found this review helpful