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.

Excellent dish!

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!

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!

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.

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

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

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!

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!!

What completely makes this recipe is a real empanada crust, not a puff pastry. For this, try the dough recipe from the "Empanadas Fritas de Queso" recipe. It's more work than a ready-made crust, but so worth it!

I really get raves about these Empanadas, but personally there is something missing, maybe more salt, or Adobo? But I do love them and would recommend the recipe to people.

excellant. very authentic

I thought this recipe was great! I made some changes from the original which is why I gave it 4 stars instead of 5. I didn't use the shortening, but used just a tiny bit of olive oil. I also added some garlic and peas, and ommited the eggs and olives. Also, I used a mix of raisins that had 3 varieties. It turned out very well!! Putting it together was time consuming, but worth it! Thanks for sharing!

I found some spanish frozen dough in the supermarket and it was fine, I fried some and baked some, definatley baking them is MUCH better. I left out the shortening and raisins. I put too much paprika oops but my husband LOVED it anyway.

Thank you! I am originally from Paraguay, love empanadas! Reminds me of home. The only thing we did differently was add green olives, it adds a unique flavor.

I substitute the meat for any leftover meat that I have on hand such as roast.

the empandas would taste better if you used real empanada dough.you can get it at any international store...