Recipe by Andrea
"This is a fairly quick and easy recipe for empanadas. A friend recently gave it to me, and my whole family loved them!!! Just about any kind of fruit, including melon, is fine. Or make the meat filling by using your favorite type of meat. Make one of the fillings or double the dough and make both!"
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2 1/2 cups
peeled, cored and sliced apples
green bell pepper
distilled white vinegar
lean steak, cut into 1 inch cubes
I loved the empanadas but I like the empanadas that my mother makes better. You can also just have cheese for the filling. It tastes soo good that I just had to tell you all.
This was a ton of work for a disaster I ended up throwing away. Fault may have been partially mine - I don't work much with dough - but even pulling the filling out and trying to eat it separately didn't work. It was so bland! Didn't taste anything like any of the empanadas I've had. I only made the meat empanadas, but I won't be trying the fruit.
I am rating the pastry only, because I made up my own filling. The pastry is very light, and very flaky. Mine didn't brown that well (maybe needs an egg wash?) but tasted fantastic nonetheless. I kept thinking "this would make a great pie crust!" Here's what I filled with: 1/2 lb. Jimmy Dean breakfast sausage, 1 lb. ground beef, 1 boiled yellow bell pepper choppped(left over from stuffed pepper recipe), 1/2 vidalia onion chopped, 2 cloves garlic minced, 1 can diced tomatoes w/lime and cilantro, 2 tsp cumin, 1 tsp coriander, salt and pepper to taste. I had twice as much filling as I needed, so I froze the rest. Hubby and son LOVED it. Yay! My first empanadas! Thank you!
It is real easy if you find out that you can use PITAS'!!! And if you do you can just half them & put in the filling of your choise!!!
I made these as desert empanadas for a "mexican themed" gathering I attended. They were quite good, and everyone liked them.
Regarding the dough, I put the ingredients in my breadmaker and let it do the kneading for me and I just had to add a touch of flour. Turned out great.
I got really lucky on the oil temp with no thermometer, and they fried up nicely.. flaky and a lot like a pastry dough, really.
The only drawback was how difficult to judge how much filling I could get in the dough (not very much), and trying to seal these suckers up without ripping the dough was a bear! I think next time I'll make more dough and roll them out a little bit larger and thicker just to make it easier.
These rolled out really well, I thought it was to wet at first, but it was all ok after I started rolling with flour. Everyone at work liked them, we used them for a cooking project for the disabaled and if they can do it which they did I can get my kids to roll them too. GREAT RECIPE.
FANTASTIC!!!! My boyfriend is from South America and he was so excited when I made these for him. THANK YOU!!!
was a waste of my time and supplies. I followed the recipe to the "T" and it flopped!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 415
** Calories from Fat: 177
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