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

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Rachel Hanks

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

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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!

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yvie b

Cooking Level: Expert

Living In: Rio Rico, Arizona, USA

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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!!

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penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 18, 2007

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!

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Mar. 1, 2007

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.

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sweetzang

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Reviewed: Dec. 23, 2006

excellant. very authentic

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jang

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 10, 2006

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!

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rjlund

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 28, 2006

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.

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KYLIEHINE

Cooking Level: Expert

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Reviewed: Jun. 5, 2006

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.

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TinyTurtle

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2006

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

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Tweetigirl

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Dec. 22, 2005

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

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Debora

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Reviewed: Aug. 6, 2005

I just didnt like this recipe. i made 2 batches and both times didnt like it. it was greasy, and had way too much stuff in it. will not make this recipe again.

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donna

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Reviewed: Jul. 1, 2005

just wanted to note -a below user said it didnt work with filo, thats because the recipe calls for puff pastry. They are 2 different things!

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Kim

Cooking Level: Expert

Home Town: Malaga, New Jersey, USA

Living In: Blackwood, New Jersey, USA

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Reviewed: May 16, 2005

the combination of flavore was very good. I added almost double the spices called for to increase the flavors. Family and friends loved it. A little time consuming but worth it.

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LUCKEYS9

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2005

The filling is delicious and my family loved them, but they are little time consuming, and I didn't get as many out of one package of puff pastry as I would have like. I think next time I'll try them with a plain pastry crust, as more puff pastry is too expensive.

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KALTROGGE

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Reviewed: Dec. 22, 2004

Really tasty, but way too greasy.

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LEAPIELEE

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Dec. 13, 2004

My mom is from Peru and she makes empandas from a very similar recipe. This recipe gets two thumbs up for its authenticity! The only difference between my mom's empanadas and this recipe is the way you cook the beef. In my mom's recipe the beef is fried with all of the seasonings and onions. It is then drained of its excess fat. 80% lean works best because it prevents the meat from getting dried out when baking. I grew up eating beef empanadas and they are great! I think condiments really add something to the empandas; we always ate them with either lemon squeezed over them which works really well with the sweetness of the raisins and the spicyness of the paprika. The second option was to pour a few shakes of hotsauce to into your empanada. Cayenne peppersauce is excellent on an empanada!

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AHAMMER

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Reviewed: Dec. 8, 2004

We just weren't impressed. Thanks anyway.

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AESYLIN

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Reviewed: Aug. 6, 2003

these took forever to make and were a complete disaster. the fillo was too thin for such filling, the filling was bland, and they were not visually appealing.

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