Reviewed: Mar. 11, 2009

Very good! The dough was tuff to roll out. I tried half of the batch in the oven for 400 degrees per the other reviews, I didn't care for it too much. The other half I fried and it was way better!! Definitely fried is better, the dough was so much softer and flaky than when it was baked. I did my own filling, I used ground beef and added chorizo. I also added small cubes of potatoe and minced garlic and a fresh jalepeno with the onion. I used Goya seasoning, salt, pepper, cumin, oregano, and crushed red pepper and tomatoe.

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Reviewer:

baker61

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Jan. 25, 2009

I loved this recipe! I left out the eggs, but I thought it was delicious without.

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Reviewer:

CHARLENAWT

Reviewed: Jan. 19, 2009

This was not good at all. The dough remained "doughy" no matter how long I fried it. The outside would be brown & inside would be doughy. We also had to find something else for dinner since it was basically burnt raw dough. I hate throwing food away so thank goodness I only made a few before I quit.

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Reviewer:

Mayaquice

Cooking Level: Intermediate

Reviewed: Dec. 9, 2008

We both liked this recipe. She declared it a keeper. I cheated by using the pre-made Goya empanada wrapper, they are located in your grocers freezer section. Just defrost and roll out abit with a rolling pin and add this filling, easy. Now about the two ingredients everyone comments on, eggs and raisins. I liked both, but I wouldn't go to the trouble to boil eggs just for this recipe. It would be fine without. Now the raisins really added a nice sweetness. Thanks for a new household favorite recipe!

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Reviewer:

MrCrackers

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Dec. 8, 2008

These were a hit at our Christmas party. I did leave out the raisins.

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Reviewer:

AKCook

Reviewed: Nov. 13, 2008

Great basic recipe, but keep in mind the ingredients are all pretty mild. A pinch of salt is a little too little for our taste. Spiced up to personal taste and these are yummy!

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Reviewer:

JuliaLC

Cooking Level: Expert

Home Town: Estell Manor, New Jersey, USA

Living In: Brigantine, New Jersey, USA

Reviewed: Nov. 2, 2008

Recipe is great. To save time on the dough, I used frozen Goya Discs. Thaw them and add the filling.

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Reviewer:

MILADYLIN

Reviewed: Oct. 5, 2008

This was my first time making or even eating empanadas. I was apprehensive at first because of the ingredients (eggs? raisins? vinegar?!) but pleasantly surprised by the results. The dough was easy to work with following refrigeration. I also baked mine vs. frying. Very good recipe!

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Reviewer:

Erica

Cooking Level: Intermediate

Reviewed: Sep. 17, 2008

These were so good, and a big hit with everyone at my dinner party. I followed the recipe, but left out the eggs and used refrigerated dough. I fried them in an electric skillet because I don't have a deep fryer. The flavor was wonderful, it sounds like a strange combo; beef, paprika & cumin with raisins, but they are delicious!

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Reviewer:

juliek2001

Reviewed: Sep. 15, 2008

DA BOMB! Upped the cumin and paprika and added a few pats of butter and a little more salt to the dough. I questioned the raisins and egg, but they are delicious! The raisins add just a hint of sweetness to cut through the richness. I also made some empanadas with just meat & cheese. Hubby loved those!

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