Reviewed: Jan. 19, 2012

I don`t eat meat, made this recipe for my mom, so there is her opinion. I made just the meat filling using Rosina`s Empanadas dough recipe from this site. I followed the recipe exactly, just omitted vinegar. This is the best meat filling we have tried so far, but we had a feeling this won`t be the one keeper. To suit my family tastes, next time I will omit raisins, because my mom didn`t like so much the sweetness that came from raisins. Green olives gave a very nice flavor, I used less than 1/2 cup. Delicious and interesting. Thanks for the recipe.

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Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Jan. 17, 2012

This has become a family favorite. I usually have enough filling left over to freeze for next time, and it works perfectly! My husband lived in Argentina for 2 years and this brings back great memories for him. Love it!

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mbutterfly35

Reviewed: Aug. 23, 2011

A co-worker of mine is from Argentina and his wife, who is from Italy, made them empanadas one evening for supper and he brought some leftovers in and I loved them, so I tried to look for a recipe that was similar to how he was describing she prepared them and I found this one (his wife happens to share the same name as the author!). My husband helped me prepare the empanadas, so they weren't as time consuming (I doubled the recipe as we have a lot of mouths to feed and always plan for leftovers). These were sooooo good!!!! I even used the recipe once to make a shepherd's pie when I didn't having the empanada shells :) Such a great recipe...definitely a keeper!!

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Reviewer:

Shannon

Cooking Level: Expert

Reviewed: Aug. 21, 2011

As a vegetarian who once ate meat and lived in Argentina, I've been searching for something along these lines to fiddle with. The only thing I changed was instead of meat, I used firm tofu, drained and squeezed of excess moisture and then sauteed with the onions and spices so it would absorb the flavors, and added a pinch of cinnamon and cardamom. Delish! Served with a glass of APOTHIC red wine & a garden salad, it's perfection! Thanks for the recipe!!

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Dragonflydreaming

Cooking Level: Expert

Reviewed: Jun. 22, 2011

These were very tasty empanadas, but I think even a little bit spicier would have been better.

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Ardys

Cooking Level: Beginning

Home Town: Spring Grove, Minnesota, USA

Living In: Duluth, Minnesota, USA

Reviewed: Jun. 14, 2011

Very good recipe. I added tomato sauce and a little flour to meat mixture because my boyfriends Argentinian mother suggested, and it was really good. also omitted boiling meat. used saltena brand empanada dough from frozen section of argentinian market. i like the ones that are made for oven and "drier" as in flakier crust. but both are good!

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Reviewer:

anniebananie

Reviewed: Apr. 22, 2011

Close but not quite. I've made these several times and was shown how by my friend from Buenos Aires. We use almost the same ingredients except... No shortening, 1- white onion, No paprika- Hungarian or hot, No vinegar, 1/4 teaspoon of cayenne, and Filo dough brushed with raw egg at the seam and on top. They turned out perfect every time and tasted great. Side note- friend preferred pimento stuffed green olives while I did not.

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Reviewer:

remi

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

Reviewed: Mar. 21, 2011

These are amazing. I used the goya empanada dough instead of the puff pastry and it turned out awesome. There are endless fillings for these doughs, and they can be baked or fried. I will try buffalo chicken and diced tomato next. Thanks for the recipe!

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amylee828

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Home Town: Cambridge, Massachusetts, USA

Living In: Bellingham, Massachusetts, USA

Reviewed: Jan. 23, 2011

As a born-and-raised Argetine, these are really, really close to the real thing. I always leave the eggs out I just sautee everything together, but I wanted to say go to your local latin/spanish market and get the real empanada dough, it's much better!

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Reviewer:

Milla

Cooking Level: Expert

Living In: Provo, Utah, USA

Reviewed: Jul. 1, 2010

Want hot Empanadas with the original recipe from Chile. California Inland folks only. Email me at hot4empanadas@hotmail.com.. we deliver hot and fresh... delicious.

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