Reviewed: Oct. 30, 2009

This is a great recipe. However, if you want to cut down preparation time you can get pre-made empanada dough. It can be found in your grocery's store freezer. I prefer the brand "El Sembrador". And you can fill the empanada with whatever you want. It is great for when you have leftover chicken as well. Just add the cooked chicken and any topping you and your family likes.

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vmarcelo

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Reviewed: Oct. 19, 2009

The filling was tasty. I was in a rush and tried to cheat by using ready made pie crusts, I dont recommend it. Next time I will make the crust myself.

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JennyLane

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

I used this recipe for a Mexican dinner party, and they turned out great. Everyone enjoyed them! I had some trouble with the dough and actually had to make two batches of dough to use up most of the apple filling (this made enough empanadas for 10 people). Also I thought this was a rather easy recipe for such a delicious treat! I would definitely make it again.

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BreeLikeCheese

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Reviewed: Apr. 27, 2009

very good I used pie filling and everyone loved it.

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THE_SPIT_FIRE

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Reviewed: Mar. 25, 2009

i made this with everything but the meat (both the apple filling and the tomato paste/onion/pepper filling together. it was a huge hit at the potluck i took it to and i've since made it again. DELICIOUS! (i did make the dough 1/2 whole wheat and rolled it out in cornmeal--worked great!)

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Anna

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

We loved this. Instead of adding meat, all I had on hand was ham lunch meat so I put just a little tomato sauce, sauted onions, and grated cheese. I sprinkled in a little lemon pepper, garlic powder and paprika. I made an egg wash for the pastry. I'm thinking this would be a great way to use up leftovers as filling, such as meatloaf, stew, stir fry. We'll be fixing these often.

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GarvicetheCat

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Reviewed: Oct. 29, 2008

I have mixed feelings about this recipe. It was good and my kids liked it, but not really as an "empanada". The crust is basically a pie crust and that kinds of alters the taste a little for me. All that being said it is still a good recipe. I always try to only rate recipes that I follow as written, but I accidentally altered this one. I was going to make the meat as written and I went into auto pilot and made it a different way. I used steak and seasoned with onion powder, garlic powder and cumin. Then I dumped a bottle of salsa on it and cooked it all day in the crock pot. After I made the crust I shredded the meat with a fork, drained the juice and put it in the crust. The meat was delicious! I just might look for another recipe when I'm craving empenadas.

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bkwilson5

Cooking Level: Intermediate

Home Town: Gatesville, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Mar. 12, 2008

These were good, the dough was a little bland, but all in all good. The dough wasn't as hard for me, it worked out fine, and the filling is pritty much exactly what I put into my Apple Pie. It taste like a mini Apple Pie.

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luv2eat5

Cooking Level: Intermediate

Home Town: Brockton, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: Dec. 23, 2007

The dough was extremely difficult to make. The filling, however, was delicious!

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busymom923

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 18, 2007

I used Goya empanada discs and I fried them...fabulous fruit filling!!!

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April

Cooking Level: Expert

Living In: Newport News, Virginia, USA

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Reviewed: Feb. 7, 2007

not impressed. the filling was ok at best, tasted a lot like a canned sloppy joe--and I've made a lot of crusts or pies, whatever, and this dough would not work...couldn't get it thin enough to hold the meat and too thick it tasted like unlevened bread. would never attempt again.

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Micki J

Cooking Level: Expert

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Reviewed: Sep. 27, 2006

I am rating the pastry only, because I made up my own filling. The pastry is very light, and very flaky. Mine didn't brown that well (maybe needs an egg wash?) but tasted fantastic nonetheless. I kept thinking "this would make a great pie crust!" Here's what I filled with: 1/2 lb. Jimmy Dean breakfast sausage, 1 lb. ground beef, 1 boiled yellow bell pepper choppped(left over from stuffed pepper recipe), 1/2 vidalia onion chopped, 2 cloves garlic minced, 1 can diced tomatoes w/lime and cilantro, 2 tsp cumin, 1 tsp coriander, salt and pepper to taste. I had twice as much filling as I needed, so I froze the rest. Hubby and son LOVED it. Yay! My first empanadas! Thank you!

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Oct. 4, 2005

Made the dessert recipe and it urned out good, the dough isn't exactly right but still tasty. easy too!

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manwithapan

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Reviewed: Jun. 10, 2005

The dough was tasty very much like a pastry dough, However I don’t think that’s how an empanada crust is supposed to taste like. It was difficult to determine how much filling I could get in the dough, not much and trying to close them up without ripping the dough was a dilemma. As for the meat filling I used beef, potatoe, sazon, a little of adobo and some tomato sauce; it was great. I think I might try another recipe this one didn’t seem to meet my standards nor was it much like a traditional tasting empanada (as far as the crust is concerned). Too Bad :-(

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Marisa

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Reviewed: Dec. 17, 2004

I made these as desert empanadas for a "mexican themed" gathering I attended. They were quite good, and everyone liked them. Regarding the dough, I put the ingredients in my breadmaker and let it do the kneading for me and I just had to add a touch of flour. Turned out great. I got really lucky on the oil temp with no thermometer, and they fried up nicely.. flaky and a lot like a pastry dough, really. The only drawback was how difficult to judge how much filling I could get in the dough (not very much), and trying to seal these suckers up without ripping the dough was a bear! I think next time I'll make more dough and roll them out a little bit larger and thicker just to make it easier.

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Caliope

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Reviewed: Sep. 26, 2004

FANTASTIC!!!! My boyfriend is from South America and he was so excited when I made these for him. THANK YOU!!!

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JESSICADU4

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Reviewed: May 29, 2004

Very good!!! Especially the apple variety. You could substitute any meat for the steak and perhaps add more spices to taste. Go wild...be creative.

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FIRE27

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Reviewed: Apr. 25, 2003

These were definitely not bad. We did need to add a bit more water than called for, but I thought the dough was excellent. However, it was more like a pot-pie or pie dough and not the typical empanada dough. But it was good and with a little ingenuity, you could fill these with tons of wonderful things!

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JBASTA

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Reviewed: Feb. 3, 2003

The dough was too dry, it definately required more than 6 tbsp of water than the recipe called for. The results were mediocre, It was very disapointing.

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Travelbug

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Reviewed: Jun. 19, 2002

This was a ton of work for a disaster I ended up throwing away. Fault may have been partially mine - I don't work much with dough - but even pulling the filling out and trying to eat it separately didn't work. It was so bland! Didn't taste anything like any of the empanadas I've had. I only made the meat empanadas, but I won't be trying the fruit.

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FLCOOK

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