Reviewed: Mar. 4, 2012

Growing up in Panama, i ate a lot of tomato based meat empanadas. I learned how to make them after moving to states. Was looking for a twist on one of my favorite foods ever. These were amazing! Definitely let meat cool before rolling in pie crust. So glad i came across this recipe! Thank you!

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Reviewer:

Canalzonegirl

Cooking Level: Beginning

Living In: Gainesville, Georgia, USA

Reviewed: Sep. 18, 2008

very versatile and my pre-diabetic husband loved this recipe. To change up this recipe I substituted whole wheat tortillas instead of pie crust. Secondly, you can use chicken, rice and black beans. Lastly, I used all kinds of peppers from my garden.

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Reviewer:

RAYANDKIM2001

Cooking Level: Expert

Home Town: Sioux City, Iowa, USA

Living In: Locust Grove, Georgia, USA

Reviewed: Mar. 27, 2007

Awesome! Very tasty and easy to make. I substituted the pie crust with indiviual round empanada crusts by Goya. Found them in the freezer section. Can also be found at your local Spanish store.

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Reviewer:

miasmomma

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Jun. 6, 2006

A little more involved than I care for dinner, especially since it's best if you cook the filling the night before as not to have problems with the pie crust. But the flavor was good and my husband enjoyed it.

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Reviewer:

Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: May 19, 2006

Tasty. I used a pillsbury deep dish pie crust. The meat definitely needs salt or any kind of salt based seasoning. I did notice as I was cooking that the recipe was missing something and my tastebuds confirmed it. Will make again and probably use adobe.

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Reviewer:

Billy Zero

Cooking Level: Beginning

Home Town: Opelika, Alabama, USA

Living In: San Diego, California, USA

Reviewed: Apr. 25, 2006

very good. easy recipe.

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Reviewer:

brossettelewis

Cooking Level: Expert

Reviewed: Apr. 22, 2006

wonderful! i will be making these again. i brushed the outsides of the crust with egg white as well to get that crispyness.

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Reviewer:

MVADEN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: San Francisco, California, USA

Reviewed: Apr. 19, 2006

These were great. I used ground beef instead and salsa like other reviewers suggested. I made them with puff pastry sheets cut into circles, filled and folded over.

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Reviewer:

L.B.

Cooking Level: Intermediate

Reviewed: Apr. 6, 2006

Tends to come out a little dry, I added some enchilada sauce after the meat/veggie mixture cooled and it was delicious! Also, if you run the meat and vegetables through a meat grinder before you stuff the shells, the texture is much more consistent and (I think) better.

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Reviewer:

Fran

Cooking Level: Expert

Home Town: Grosse Pointe, Michigan, USA

Living In: Aliso Viejo, California, USA

Reviewed: Mar. 28, 2006

We did not think they had a lot of flavor. Eldest son liked but he also added a lot of melted cheese over them. Would not make again but thanks for letting us try.

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