Reviewed: Mar. 6, 2011

I love this recipe! This time, I cooked empanadas with tuna instead of ham, without onion. Also, used a packaged dough sold in a typical Spanish supermarket "masa de empanadillas".

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1 user found this review helpful

Reviewer:

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Jul. 24, 2009

These were a bit hit with everyone in my family. Thanks!

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2 users found this review helpful

Reviewer:

LLee

Cooking Level: Beginning

Home Town: Lorain, Ohio, USA

Reviewed: Oct. 22, 2008

These make for tasty little sandwiches. I ended up using crescent roll dough. My pizza dough had expired so it didn't work very well. Tasted great with the crescent roll dough, too.

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6 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Round Rock, Texas, USA

Living In: Mansfield, Texas, USA

Reviewed: Oct. 21, 2008

I liked these, but it's a lot of work. Peeling, chopping, stretching, filling, and folding. I'll definitely wait to make these until I have an opportunity to cook in silence, but that doesn't happen much in my house.

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4 users found this review helpful

Reviewer:

Domestic DIY

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

Reviewed: Aug. 22, 2008

These were yummy and super easy. I brushed them with egg before baking so they were shiny and lovely!

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4 users found this review helpful

Reviewer:

Rosemary

Reviewed: Aug. 11, 2008

This recipe is okay, but not great. Next time I'd like to try a different crust. I make a beef empanaditas recipe with a crust similar to pie crust, so I might try that. Also, if you peel and seed the tomotoes, it seems that the juices mainly come out of the tomatoes with the seeds anyway. (I'm saying this because of earlier comments about this).

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1 user found this review helpful

Reviewer:

MLM-Miami

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Miami, Florida, USA

Reviewed: Jul. 25, 2008

If you are not a fan of refrigerated bread mixes (i.e. Pillsbury) this recipe is not for you. I thought it would be ok by the time we added sour cream & pico de gallo on the top, but I just could not get over that refrigerated dough taste. I might make this again, but I'll make my own dough in the bread machine.

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6 users found this review helpful

Reviewer:

Brooke789

Reviewed: Apr. 18, 2008

I made these last night for a tapas party at my place, along with a couple of other "small plate"-type dishes. These really exceeded my expectations! I actually made the filling the night before, and I tried it for seasoning - it tasted fine, but not great. We also went ahead and assembled them that night (using a fork to press down the edges to seal), and popped them in the fridge overnight. They came out GREAT! We served with sour cream and they were really tasty. Definitely came out to be more than the sum of its parts! Highly recommend! :o)

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16 users found this review helpful