Easy Mushroom-Goat Cheese Empanadas Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 23, 2006
The filling was wonderful. The biscuits could have been better but over all, straight out of the oven they were yummy.
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Photo by J Walter Jones

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA
Living In: Seville, Ohio, USA

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Reviewed: Mar. 6, 2006
This was just so-so. I used the "Grands" size biscuits and had no problems rolling them out or stuffing them. The filling just wasn't that exciting. I think the chilies made the filling soggy, and the goat cheese flavor was lost.
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Reviewed: Nov. 6, 2005
I concur with the first review of this recipe- the empanada method is impossible. And don't EVEN think about making this unless you have a food chopper to get your mushrooms and other fillings into "small dice". But I did find a way to make this work. If you have a mini-muffin pan, purchase a box of pre-made pie crusts. Roll them out a little thinner, and use a 3" diameter glass or cookie cutter to make little circles of dough. Be sure to flour your work surface. Spray your little pans well with cooking spray, and fit the little circles of dough into the cups. Then fill with the filling, which I must say is very delicious. Bake at 400 degrees for about 15 minutes or until you can see that the dough is browning. I served these at a party the other night and the guests were highly impressed that I made them. They looked storebought.
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Photo by Jana Sue

Cooking Level: Expert

Home Town: Boone, Iowa, USA

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Reviewed: Aug. 10, 2005
Unfortunately, I had high hopes for this recipe and it was not very good at all. First of all, it was impossible to roll the biscuit dough into 5" circles, even when I doubled it to two biscuits per circle. It resulted in empanadas that couldn't be easily sealed, and the filling came spilling out as it baked. Also, the dough tasted odd with the mushroom goat cheese mixture - I will not make this recipe again. :(
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