Reviewed: May 15, 2012

They were tasty but very hard work (more that 2 hours in the kitchen). It would have been easier to roll our the dough and use a cookie cutter to cut out the thin circles (but the diameter was not specified). I used 1/2 cup of margarine (1 stick) instead of the shortening. I baked at 350 for 20 minutes and it was not done, so I continued at 400 degrees for another 15-20 minutes- (that's when it started turing golden brown.

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amy

Living In: Eldersburg, Maryland, USA

Reviewed: May 5, 2012

Incredible with the exact recipe. Very flavorful and super yummy!

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Dawnie

Reviewed: May 3, 2012

5 stars for the dough, it was great!!! made my own filling

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fatima

Reviewed: Apr. 8, 2012

I think that this recipe is great. I used a chicken, cheese, and salsa filling. you can also make these sweet, with a apple filling. I love the fact that you can put so many different things inside of them

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cmacklin96

Reviewed: Mar. 28, 2012

This is good!! What inspire me to make this was when I was taking Spanish class and one of the students brought this dish to class for everyone to try. Since I tried this dish, I decided to go to this "recipe site" and look for a recipe for empanadas. Of all recipes for empanadas, I decided to try this one, because it came close to what I was looking for. The only thing different I did was instead of hard-cook eggs, I replaced it with chopped potatoes (peeled) and even add a little bit of cinnamon to give it that sweetness. I also like how raisins enhanced the flavor. Otherwise, this taste great and thank you very much!!

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Sabray

Reviewed: Mar. 23, 2012

I've made this recipe several times and each time i did i used margarine in place of shortening and cut back on the salt and i've always baked at 400C until edges are slightly brown (usually about 15-18min). Turns out great each time and i've also tried different filling for it too. Yummy

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nancy

Cooking Level: Expert

Living In: Beachwood, Ohio, USA

Reviewed: Jan. 18, 2012

i made fried fried cheese burger dumplings it was awesome....

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emccarrell

Reviewed: Dec. 24, 2011

Great recipie, the empanadas are originally Argentine, thw women in the pampas prepared the "take away" treat for thier "Gauchos, other south American cointries coame out with similar versions as the Gauchos travelled throughout the Americas. Thank you for sharing this fantastic recipie!!!!

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MARIANAO

Cooking Level: Expert

Reviewed: Oct. 28, 2011

I've made this recipe several times, both as written and with changes. It's great both ways! I've found the egg is so subtle I don't really miss it. Instead, I usually replace it with diced potatoes or hash browns if I don't want to wait for the potatoes to cook. I've also tried puff pastry instead of the dough recipe and it's probably sacrilege but it's handy for a quicker meal. You can freeze the filling, the rolled out dough circles (separated by wax paper in a ziploc), or the whole cooked empanada. The puff pastry doesn't reheat as well. The recipe as written freezes great and microwaves like new!

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Mays05

Reviewed: Oct. 26, 2011

Did not use the raisins, vinegar or egg, I will try it next time! These were great! My 14 yr. old son wanted empanadas from a local shop. I told him we would make them instead! Will make them again!!

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