This is an excellent recipe. The spices are just wonderful and would be perfect for a Christmas pie (in fact, I plan to make it for my inlaws this Christmas). This time, though, I made it using an empanada maker as little mini-pies to have as appetizers. If you do this, I'd recommend adding the potato at the same time as the other veg along with a little more water and simmering for about 20 minutes ( you want the potato to be firm tender). This is because the bake time on the little pies is only about 20 minutes instead of the full 45, so the potato won't get done in the oven. This quantity of filling will make about 3 - 4 dozen 3.5 inch diameter empanadas. If you reroll the scraps, you can get about a dozen from one 9 in. crust, so you'll need four crusts for the entire batch.
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This is an excellent recipe. The spices are just wonderful and would be perfect for a...