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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