I've never made empanadas before but, always wanting to try new recipes, I was excited to try this for a luncheon I hosted. The hardest part of this whole dish is to make sure you get a good seal all the way around the empanada. That and deciding which preserves to use for the filling. I chose to make some with Oregon Marion Berry Seedless Preserves and some with Apricot Preserves. Being a fragile dough, I found it easiest to place the cooked empanada on a bed of cinnamon sugar and then spoon additional sugar over top until coated.
I served them with a dollop of Greek Goddess Honey Vanilla Greek Yogurt on top. They were a seriously big hit!!!
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I've never made empanadas before but, always wanting to try new recipes, I was excited to try...