These are really good... one of the nice things is that you can change the filling. You really could put just about anything in them...

EASY TO MAKE AND SOOOOOOO GOOD.

I should have expected that these would be so fatty when frying. There was just too much dough and it was so greasy. Next time I will bake, definitely. We could only eat one each. Besides this, you really need to add more fillings. We used spicy sausage, egg, red meat, cheese, onion, and mixed it up.

These are yummy! I added onion to it as well. My only complaint is that I can't make them fast enough!

This recipe is so yummy! It tastes just like the authintic Chilean Empanadas. I did add a tablespoon of chilean oregano and 2 cloves of chopped garlic. I also baked it instead of frying it. Otherwise, I followed the recipe. I'll definately use this recipe again!

The crust is the bomb! Hot Pockets aint got nothing on this! I'm mexican, so i had to spice up the flavor to make them like grandma's. Additing chorizo is a must! Though, before I cooked the meat, I diced two russet potatoes into very small pieces and cooked them with the onion, olive oil, and plenty of fresh crushed black pepper and garlic salt. Once the potatoes were crispy and the onion tender, I stirred in the meat, and shortly after a whole link of chorizo. I also added some hot chili powder and oregano. If I really had wanted to follow grandma's recipe, I would have used finely chopped top sirloin instead of the frozen pre-ground variety.

SO BLAND. I added more salt and spices and still bland. added cayenne to the recipe, got spice but still bland. Added cream cheese that made it edible. will never make again.

From what Ive tasted of Empanadas from various countries this tastes like a flavorless Mexican version. Needs much more salt!

it was good but.. i didn't know what happened to mine, but the crust was so hard when i baked it.. next time, i think i'll try frying it. good recipe though

really good. my family was suprised at the raisins. It made for a suprising treat.

I was very hesitant to try this recipe because the thought of working with dough terrifies me. But, after several small batches, they finally came out perfect. Novice cooks don't be scared, if I can make these you can too. The trick to filling them is to add only a tablespoon of meat to the dough and partially seal it, then repeat until it is full (I tried to add the meat all at once and kept making holes in the dough). I ended up baking these for 20 minutes at 400 degrees. The first batch I brushed them with egg whites and the second batch I brushed with milk and honey. I agree with another reviewer that the dough is probably best fried, but I wanted to make them a little healthier and they still tasted wonderful. Thanks for a delicious recipe, and I can't wait to try them deep-fried.

this is just like the Chilean empanadas that my grandma just to make. No one understands empanadas until they have one of these little pies filled with goodness. Great! Thanks.

These empanadas are delicious, and my husband, who is from peru, says they are just about like those he's eaten there. He likes them with very hot pepper salsa. I think it's important to deep fry them because they don't really have much shortening in proportion to the amount of flour. The deep frying gives them a pastry taste rather than a "biscuity" one. Try them!

i LOVED these. our fryer doesn't work anymore so i just baked them in a 400 degree oven [coating it with a little bit of olive oil]. my whole family thought they were great. the empanadas were VERY filling but they were so good, they were all gone the next day!!

This is the real thing! Empanadas Chilenas, I love them. The only thing I did different was: brushed the empanadas with eggwhites diluted in water and I baked them, 350º for 15 to 20 minutes, until golden brown. They were great! Healthy version!

This dough is on point! I was in La Serena, Chile earlier in the year and dined on Empanada Carisco; the best I've ever had. This dough is just as flaky and crispy. I made my own filling: 4 chorizo sausages (shredded, sans wrapping), half block of shredded mozarella, garlic, and leftover mexican cheddar. This is so good, I'm gonna make this for my Chilean friends at our next luau!

These were great!!!! I did change the recipe a little. I didn't add hard boiled eggs or the raisins. I did add cheese. They were great just like the ones you would get at your favorite Mexican restaurant