Reviewed: Jun. 29, 2001

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.

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96 users found this review helpful

Reviewer:

FRANCISCA A.

Reviewed: 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!

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67 users found this review helpful

Reviewer:

Eileen in OK

Cooking Level: Expert

Home Town: Henrietta, New York, USA

Living In: Spiro, Oklahoma, USA

Reviewed: Jun. 19, 2002

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.

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45 users found this review helpful

Reviewer:

FLCOOK

Reviewed: Feb. 15, 2002

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!!!

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23 users found this review helpful

Reviewer:

LUX

Reviewed: 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.

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22 users found this review helpful

Reviewer:

Caliope

Reviewed: Jan. 6, 2002

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.

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14 users found this review helpful

Reviewer:

CAROL777

Reviewed: Sep. 26, 2004

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

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12 users found this review helpful

Reviewer:

JESSICADU4

Reviewed: Jan. 18, 2002

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

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12 users found this review helpful

Reviewer:

Suzanne

Reviewed: Apr. 26, 2000

Yummy...

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12 users found this review helpful

Reviewer:

DADMIRE1

Reviewed: Apr. 25, 2003

These were definitely not bad. We did need to add a bit more water than called for, but I thought the dough was excellent. However, it was more like a pot-pie or pie dough and not the typical empanada dough. But it was good and with a little ingenuity, you could fill these with tons of wonderful things!

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7 users found this review helpful