Reviewed: Feb. 9, 2011

I wanted to make Cuban Empanadas with Picadillo the old-fashion way by making fresh yeast dough from scratch using an original recipe from Ivonne, Cuban in the Midwest blog. The results are wholesome and just as tasty with seasoned ground beef known as "picadillo" in Spanish with raisins. Golden Empanadas con Picadillo yield 16 empanadas for 2.5 cups of flour and one active yeast envelope.

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4 users found this review helpful

Reviewer:

GHung

Cooking Level: Professional

Home Town: Lombard, Illinois, USA

Reviewed: Dec. 11, 2009

name is very deceptive since "picadillo" is ground beef not shredded chicken

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6 users found this review helpful

Reviewer:

nana the beautiful

Reviewed: Apr. 14, 2009

Of course using canned biscuit dough does not make for the most authentic crust, but it was a LOT easier than making it from scratch and still came out great. They were a unanimous hit at our potluck!

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4 users found this review helpful

Reviewer:

rachycez

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Dec. 17, 2008

I'm not a big fan of using canned biscuits when you are trying to duplicate a dough that is as delicate as an Empanada or pie dough. It's just not the same. I prefer a flakier crust. The Picadillo filling just didn't work for me either. This recipe just didn't quite hit any of the highs for me.

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4 users found this review helpful

Reviewer:

ComfortCook

Cooking Level: Professional

Home Town: Eldorado, Illinois, USA

Living In: Nashville, Tennessee, USA

Reviewed: Feb. 11, 2008

I loved the mixture of tastes all in a neat package - and it was easy to make and double the recipe. I have two more dinners sitting in the freezer! Watch the cook time, 450 is too hot for 16 minutes. They would have burned - it was closer to 11 minutes!

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3 users found this review helpful

Reviewer:

Kristie

Cooking Level: Intermediate

Living In: Oswego, Illinois, USA

Reviewed: Dec. 22, 2006

Delicious little turnovers! I actually used pre-fab pie dough (from the deli section of the grocery store) and cut out 5" rounds. They were flakey and tasty with great flavor. Since I was making them for the first time (and for a party) I thought they needed some sort of dipping sauce. I made the Ginger Dipping Sauce, the Mustard Cream Sauce and Bloomin' Onion Dipping Sauce and got rave reviews for everything. I made the Empanadas 2 weeks before the party, froze them on a cookie sheet then put them in a zip lock bag. About a half hour before serving I popped them frozen into the oven and they came out perfect.

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12 users found this review helpful

Reviewer:

Dylan's Nana

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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Apr. 16, 2006

my friends and i made this recipe and everyone really enjoyed it. we left out the almonds because someone had nut allergies, but it still was very enjoyable.

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19 users found this review helpful