Reviewed: May 15, 2012

awesome recipe! where did it originate from??? plz answer

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Musa935

Reviewed: Feb. 5, 2012

I have a question, has anyone tried to bake instead of fry them?

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jane47es

Reviewed: Sep. 16, 2011

Its ok the egg roll wrapper is not meant to use for empanadas though but its ok

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Nego

Reviewed: Apr. 18, 2011

Freakin' Delicious! A new favorite with the family! We added sour cream on the side. So tasty!

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l1a2u3r4a

Reviewed: Nov. 8, 2010

This was a hit at our girls day cook out!!! Everyone was so supicious about how they would taste so, I told my girlfriend if they didn't taste good I would tell everyone that she made them :) But, once I started hearing the comments, I quickly said I made them..I added a little lite salt, pepper and sazon for taste. They were so good, I had to ccut them in half because they were going so fast...

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nbkiw62

Reviewed: Jul. 14, 2010

Amazing!!!! I used less cliantro, added some sa-zon and cumin and used the frozen Goya discs. The filling was so flavorful these made great empanadas.

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DGREENWOOD

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: Milford, New Hampshire, USA

Reviewed: Mar. 28, 2010

These were sooo good!!!! I made them last minute for my friend's surprise Bday party and they were a hit! I only did one thing different and that was to add a cup of the cilantro instead of the 1 1/2. I will definitely make this again!

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Sapphire

Reviewed: Mar. 23, 2010

Good filing . but take the time to make the dough and press yourself... which really warrants making alot of them at one time. Freeze them and then you have an instant snack or dinner with a quick fry.

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Daniel

Cooking Level: Expert

Living In: Moreno Valley, California, USA

Reviewed: Mar. 19, 2010

These turned out great! I took some of the other reviewers' advice, and made a few adjustments. I cut down quite a bit on the cilantro. I added cumin, oregano, chilli powder, fresh basil and a splash of lime juice to the meat, once drained. I also used the Goya frozen Empanada discs instead of egg roll wrappers. Very time consuming, but well worth it. Goes great with a side of yellow rice and friend plantains. I will definitely be making these again. 5 stars.

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Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

Reviewed: Jan. 18, 2010

I found that the egg roll wrappers were not too great for this recipe. There was also an overpowering cilantro taste and the tomato paste should be mixed with a teaspoon of sugar for my palet. A little Orégano brujo (oregano), less cilantro, a patti dough recipe and sugar would please my palet more. I'd hate to rate this as we all have different tastes however Allrecipies is prompting to do so. I'll rate it on the other ratings as I'd hate to bring your rate down just because I'm different.

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