The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 21, 2009
Good; would like the filling a bit more flavorful, and the crust was dry (perhaps a high altitude issue). We will make them again with larger crusts and perhaps a bit of water added to the dough during mixing.
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Cooking Level: Expert

Home Town: Rockford, Michigan, USA
Living In: Castle Rock, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 17, 2009
I wanted to give this a five star rating but the filling was bland I made this as the recipe stated, tasted it half way through the cooking time, it was bland so I added more of the spices to suit my tastes which was small amount garlic powder, onion powder, more cumin, garlic salt and lime pepper seasoning, a small can of Rotel tomatoes and two roasted poblano peppers (skins and seeds removed)diced we like our filling on the spicy side with out the heat I used a green salsa verde for the salsa and continued to cook till juices thickened removed the bay leaves and proceeded with the dough recipe. I doubled the dough recipe and made 14 large size golf ball portions which I think made a perfect size empanada I let the pork filling cool to room temperature used 1/2 cup pork filling per empanada. As for the dough being dry as some reviewers stated, I didn't have that problem at all, it says to put in a covered container when refrigerating which I did mine turned out perfect! My two grown sons said Mom these are really good how did you make these:) We make pork Pasties every year for hunting season for fast lunches the guys said these emapanadas were the best hands down even beating out the Pasties! Now thats a complement!This was a good starting recipe for the filling but the dough has the best didn't have to change a thing!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: May 5, 2009
Not sure what I did wrong. It wasn't good and it was underbaked. I used only the dough recipe and I filled it with shreded cheese to accompany chicken tortilla soup(found on this web site) and I also did some "dessert" empanadas stuffed with strawberry jam. I'll keep trying.
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Cooking Level: Intermediate

Home Town: Glendale, California, USA
Living In: Medford, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 22, 2009
This was good, but they were a little bit dry.
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Cooking Level: Professional

Home Town: Orem, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 19, 2008
We used this recipe just for the dough, but it was EXACTLY what we were looking for. My husband spent some time in Paraguay and he said these were very authentic tasting. We used to use the frozen empanada discs, but they are no longer carried near us. After trying this recipe, I'm not sure we ever will again, the dough tasted so much better! Thank you SO much, we're thrilled to have found this recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 7, 2008
I didn't use this for empanadas, just to cook the pork. This was very good, rich, and I think it's a versatile recipe. I made wet burritos once and another time diced the pork instead and used it as a pasta sauce. I used extra onion, reduced the sauce, and used my immersion blender. The extra onion (well carmelized) once blended thickens the sauce without tasting like onions or needing flour, cornstarch, etc. My friends didn't know it was the same recipe used in a different way.
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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Armenia, Quindio, Colombia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Dec. 24, 2007
Very delicious! Worth the time to make it and enjoy!
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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Cooking Level: Expert

Home Town: Apex, North Carolina, USA
Living In: Pittsboro, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 3, 2007
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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Cooking Level: Beginning

Living In: Montreal, Quebec, Canada
The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 9, 2007
I make these for Christmas Eve every year and people fight over them. I also make salsa and put extra in each one because they come out with a crisp crust and juicier inside.(similar to Fresh Salsa I, but always use a sweet onion, drain all the tomato cans and add 2 with diced chilis at the end and just stir so it is chunky) This year I am also doing half with 505 Green Chili instead - I am sure they will be DElicious.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
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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Cooking Level: Expert

Home Town: Beverly, Massachusetts, USA
Living In: Rochester, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
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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Cooking Level: Expert

Living In: Blythewood, South Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
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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Cooking Level: Expert

Living In: Rosemount, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Dec. 28, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 26, 2002
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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Cooking Level: Expert

Home Town: Anaheim, California, USA
Living In: Victorville, California, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 20, 2002
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: May 27, 2001
it was a good recipe.....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: May 22, 2001
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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Cooking Level: Expert

Home Town: Kearney, Nebraska, USA
Living In: Grand Island, Nebraska, USA

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