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Reviewed: Dec. 24, 2007

Very delicious! Worth the time to make it and enjoy!

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chicana_peach

	Cooking Level: Intermediate Home Town: Atlanta, Georgia, USA
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Reviewed: Dec. 18, 2007

Excellent! Very yummy and easy to make. I made mine with cornmeal since I didn't have masa harina and they were great. These freeze beautifully, so make extras! You won't believe how yummy they are!

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This was really good, despite the amount of the lard in there, we ended up cutting that almost down to nothing to make it healthier and the taste didn't seem to be any different. Had a little difficulty finding the masa harina until I eventually went to a specialty foods store and picked this up, these probably aren't the same without it! Thanks for sharing, Michele.

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CHELS

	Cooking Level: Beginning Home Town: St. John's, Newfoundland, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Apr. 22, 2007

These were delicious, but to save time, instead of making the pastry part, Goya makes empanada discos in pkgs of 10 in most grocers freezers. This saves lots of time. You can make the filling ahead of time, then thaw the discos and right in the oven.

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Dave-bo-bave


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Reviewed: Sep. 10, 2006

I am not a big empanandas fan, but I do love using the recipe for pulled pork and using it for tacos.

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emilyadaniels

	Cooking Level: Expert Home Town: Beverly, Massachusetts, USA Living In: Rochester, New York, USA
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Reviewed: Mar. 7, 2006

Was okay. A little bland. The dough was a little dry when fixed exactly according to directions. Next time, will make sure that the dough is more moist and will add more flavorings into the filling. Oh, and I used pork chops instead of a pork butt. Still, my kids liked them. They're very easy to handle without utensils and will be great on the go (think "Hot Pockets"). Thanks for sharing this recipe. Will let you know how they turn out the next time I make them and any adjustments I'll make.

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SENDDEBEE

	Cooking Level: Expert Home Town: Blythewood, South Carolina, USA Living In: Columbia, South Carolina, USA
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Reviewed: Apr. 7, 2005

These empanadas were a big hit with my husbands family. But I agree they are somewhat dry. Make sure you have sour cream and salsa for dipping.

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AMYGATES123


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Reviewed: Jan. 31, 2005

These were good. All three of my kids liked them, which is close to miraculous. They were very handy to keep in the freezer and reheat during the busy week. They were, however, very dry. I tried doubling the salsa..but still found them to be rather dry. I will make them again, but next time I'll brown the roast and cook it in a crock pot. I also doubled the dough ingredients and made the balls a little bigger. That way, when I rolled them out to about 4", I could trim the edges before rolling them the rest of the way. This helped keep them from tearing and made nice even circles.

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ZILLYMOM101

	Cooking Level: Expert Living In: Rosemount, Minnesota, USA
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Reviewed: Dec. 29, 2003

I used a different meat filling, with ancho chillies. The crust is really good. My family prefered them cooked on top of the stove, using a comal,instead of baked. The masa gets a really nice toasted corn flavor. The dough rolls out really well also. I will make them again. I have tried so many wonderful recipes on this website. I love it!

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VANESSA RONSSE


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Reviewed: Dec. 23, 2003

DH devoured these. I have much more respect for people who willilingly prepare things like this on a regular basis. =) This recipe did prompt me to go buy those rings that go on your rolling pin to get the dough thickness accurate and a pastry mat with the circles. Next time I'll probably double the pastry dough recipe since I got 16 balls that ended up much too thin and tended to tear when the empanadas were shaped. DH also wants to try them with the meat filling from the Puerto Rican Meat Patties recipe on this site.

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Kristen

	Cooking Level: Intermediate
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Reviewed: Jul. 14, 2003

This was good, but I would have prefered the filling for the meat portion to be a little...juicier? Still, excellent flavor, and will make again.

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Mrs_Mike

	Cooking Level: Expert Home Town: Anaheim, California, USA Living In: Victorville, California, USA
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Reviewed: Jul. 12, 2003

Thank you for providing a REAL empanada recipe to the mix, where most all of the others turn out to be empanada-filling recipes using pre-made pastry dough! My kids devoured these!

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ELIZABETH GEHMAN


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Reviewed: Jul. 12, 2003

it was a good recipe.....

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ISSA


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Reviewed: Jan. 25, 2003

Pretty good. I added 3 ancho chiles (dried/deseeded) to meat/water mixture, and after meat cooked and chiles soften, I took 2 cups of reserved juices and blended with chiles, this made a thicker sauce and alot of flavor. They were a hit at graduation party!

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T.M. Nebraska

	Cooking Level: Expert Home Town: Kearney, Nebraska, USA Living In: Grand Island, Nebraska, USA
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Pork Empanadas

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