Empanadas I

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Most Helpful Positive Review

Jul 21, 2003

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. Your Friend, Francisca A.

—FRANCISCA A.

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Most Helpful Critical Review

Jul 21, 2003

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.

—FLCOOK

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50 Ratings

Sep 27, 2006

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!

—Eileen in OK

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Apr 15, 2003

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!!!

—LUX

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Dec 17, 2004

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.

—Caliope

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Apr 10, 2003

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.

—CAROL777

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Sep 26, 2004

FANTASTIC!!!! My boyfriend is from South America and he was so excited when I made these for him. THANK YOU!!!

—JESSICADU4

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Feb 13, 2003

was a waste of my time and supplies. I followed the recipe to the "T" and it flopped!!

—Suzanne

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Nutrition

Calories
415 kcal
21%

Carbohydrates
49.7 g
16%

Cholesterol
24 mg
8%

Fat
19.7 g
30%

Fiber
2.9 g
12%

Protein
11.3 g
23%

Sodium
312 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Empanadas I

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 415
** Calories from Fat: 177

% Daily Value *
** Total Fat 19.7g 30 %
** Saturated Fat 5.4g 27 %
** Cholesterol 24mg 8 %
** Sodium 312mg 12 %
** Potassium 422mg 12 %
** Total Carbohydrates 49.7g 16 %
** Dietary Fiber 2.9g 12 %
** Protein 11.3g 23 %
** Sugars 27.3g
** Vitamin A 8 %
** Vitamin C 28 %
** Calcium 3 %
** Iron 28 %
** Thiamin 27 %
** Niacin 41 %
** Vitamin B6 14 %
** Magnesium 10 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.