Pork and Sweet Potato Empanadas

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This is a fantastic recipe. I used chicken instead of pork and it was still great. I would also recommend using pre-made pie shells rather than making the dough. I did that and then baked the empanadas rather than fry them which made this whole recipe so much easier and less messy.

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awesome

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I cannot follow this recipe which I find odd. Maybe I have to see this show to make this empanadas.
1 1 pound cubed pork is "marinated" in 1/4 cup salt and 1-1/4 cups mixture of dried spices. This proportion seems too much salt and spices.
2 After the pork is cooked to fork-tender, it does not appear in the recipe any more.
3 "For the filling" instruction shows how to fill and close the empanadas dough. There is nothing about making the filling.

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My husband and I entertain all the time. We love to cook recipes found while we travel and what strikes our fancy while watching the food network. I have never posted a review before buit felt that more people should know how well this recipe was received. The empanadas were awesome. Serve with a trio of chunky salsa, salsa verde, and mild-hot taco sauce; garnish with sour cream. Everyone kept going back to the tray until they were gone.... FYI, that was 68 empanadas for 6 guests. I knew they were big eaters so I had made a few more. I also cut the time by doing something Paula Dean had done, use pre-made pie shell and baking instead of frying. With the combination it was superb. We had made empanadas prior and the dough (made from scratch was overwhelming the taste of the filling. But we loved this recipe. Needless to say the crowd we had over always wants to know what we are cooking next. "Make a few friends and eat well!"

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These were the BEST!! I have already told several people about the recipe- all my guests were delighted...such a savory treat with spices mixed with sweet. I can't wait to make them again-