Reviewed: Nov. 18, 2009

I won't use as much cilantro as it calls for next time but it was a superb empanada besides that!

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Reviewed: Nov. 7, 2009

I added Morningstar Farms's Grillers crumbles into the bean mixture, as well as mexican-style cheese. The empanadas themselves were good, but I have no IDEA how this could make 40 empanadas out of two packages of the puff pastry. I could barely get 15. Needless to say I ended up with a lot of filling left over. Next time I think I'll cut that part of the recipe in half. Also, I found that working with the puff pastry when it's still partially frozen helps a lot. It's really hard to move without messing up the empanada when it's too soft.

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Bailey_B

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

Delicious!!! They were smaller than I expected so they took a little extra work, but they were worth it. These make a great appetizer for any party. I made some lager ones and we had them for dinner. The recipe is very versatile so you can easily substitute the meats or make them vegetarian. So yummy!!

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manna0683

Cooking Level: Intermediate

Home Town: Watauga, Texas, USA

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Reviewed: Oct. 15, 2009

These were awesome! Served them with chicken tortilla soup V from this site. I substituted store bought pie dough instead of the puff pastry and they turned out great and saved me some time!

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Oct. 9, 2009

Amazing! All three kids and hubby devoured them. My 2 year old was eating the filling out of the bowl with a spoon almost faster than I could make the empanada. Followed the recipe as written and it was perfect!

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PUGMIRE

Cooking Level: Expert

Living In: Enumclaw, Washington, USA

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Reviewed: Aug. 2, 2009

This is so delicious! I followed the recipe exactly and although laborious, totally worth it. After I baked them, I stored them in the refrigerator. When I wanted to reheat them, I microwaved for 30 seconds, popped them in the toaster oven, and the puff pastry puffed and crisped very nicely. I have made a few times since and just put the filling in tortillas. I have also substituted refried beans for the meat and it was quite tasty! Thanks for the lovely recipe. My husband was skeptical...but now says "I've never had a good empanada until now."

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dklee

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Reviewed: May 25, 2009

Yum! I used green bell pepper and pinto beans because they are what I had on hand but the filling is just great! I froze some in pie crust (trying to use up before it expires)... I think they will be great from frozen state too!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: May 8, 2009

Very good recipe! These empanadas were delicious! I want to make some more tomorrow!

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Super Mami

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 15, 2009

OMGH i loveee it xDDD

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Chef-Ty

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Reviewed: Apr. 8, 2009

really, really good! and very easy to make. I only used half of the recipe though, as it was served as one of several appetizers for a party of 20.

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diane

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Reviewed: Mar. 28, 2009

These were excellent, very time consuming but worth it. Used 1 cup cheddar chesse and 1/2 cup of mozzarella cheese instead and doubled the green onions. Made again but to save time instead of using the pastry shells we just put the meat-cheese mixture over white rice.

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lele

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Reviewed: Sep. 18, 2008

In a pinch for a potluck, able to throw this together - used veggie meat (Morningstar breakfast patties) instead, and even layed pastry dough out flat on bottom and another layer on top of filling, pre-cut and baked! Very Yummy! Always have pastry dough handy in freezer :)

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Nancy in Santa Cruz

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Reviewed: Mar. 12, 2008

This is a great recipe. I have made them twice and the labor seems to be loved by everyone. I really don't get to eat many. I have not worked too much with puff pastry, but it was a little difficult to work with and may have taken me a little longer than normal to do. I think after practice I would be able to make these very quickly.

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