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Empanadas Recipe

Empanadas

c.1996, M.S. Milliken & S. Feniger, all rights reserved

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on December 20, 2010

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    I made the mistake of using puff pastry, which rose so much that the filling burst out of the empanadas, but I didn't factor that into my review because it wouldn't be fair. I love lots of different world cuisines, but I really did not like the taste of the filling at all. It tasted more like Indian food than anything. 1tsp of cumin was way too much, it overpowered all of the other flavors. I would omit the cumin entirely, if I were to ever make this again, which I won't. All I could taste was cumin and tomato with a weird tangy aftertaste. It wasn't quite inedible, but it was close. For the filling, I followed the recipe exactly, so I guess I have a very different taste from everyone who reviewed this as 5 stars...

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  • on October 18, 2010

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    I am not good at working with dough so I bought frozen puff pastry but otherwise followed the recipe to the letter. I was quite impressed with the result. When I tasted the filling it was almost too spicy with the 4 serrano chilies but when the empanadas came out of the oven they tasted just fine. They looked beautiful, tasted perfectly with the sweetness of the raisins and the crunch of the almonds, and the empanadas were easy to hold and were eaten straight from the hands, in other words they are an ideal party food. Thank you!

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  • on May 20, 2010

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    All the right flavors are there. It was excellent. I would say you need to know how to adjust the seasonings properly. This recipe did NOT make 24 3 inch empanadas, only 16. I give it a five because of the authentic flavorings.

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  • on March 23, 2010

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    I made this for a small dinner party and everyone love love loved it! I did tweak the recipe in the following ways:
    1. Used ground turkey and puff pastry dough. 2. I used a can of diced tomatoes instead of roma (for simplicity. 3. I added 2 chopped boiled eggs and 1/2 c chopped parsely to the filling.

    It was soooooo good. Next time I will use 3 or 4 serrano chilies. I was worried it would be too spicy for my grandma so I only used 2.

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  • on November 29, 2009

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    My husband as been wanting me to make empanadas for some time now, I saw all the good reviews of this recipe so I decided to try it out. What a waste of time, they had no flavor and the dough was blah. Why anyone gave this recipe a good review is beyond me.

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  • on June 22, 2009

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    love the hint of sweet flavors in balance with the chilis. Easy to make (if a bit time consuming - serve it at every party, and it's always a hit!

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  • on May 24, 2009

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    I ended up using vegetable shortening in place of the lard. After adding the tomato puree to the meat, the mixture had too much liquid and I also added more cumin, cinnamon, & clove. I think 5-6 tomatoes is more than enough. Since there was so much liquid, I ended up cooking the meat for a good 15-20 minutes. Unfortunately this made the raisins a bit mushy and it ended up being a little tangy. I also ran out of dough and only ended up making 19 empanadas. Next time I'll double the recipe.

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  • on April 29, 2009

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    Everything about this recipe was amazing! The whole family loved it, including my two picky kids.

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  • on January 11, 2009

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    great mix of flavors. made a bit more of the tomato puree. Used frozen puff pastry. made the night before, froze, cooked the next day.

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  • on January 04, 2009

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    I've made this several times for guests and a work party. The recipe is a constant hit with everyone who's tried these tasty treats! I serve them with citrusy fresh home made guacamole and a smokey paprika cream (lightly beaten heavy cream as cooling offsets.

    I like spicy, but got a lot of feedback that the initial batch I made (strictly sticking to the recipe was a bit spicy for most, so I tone it down now with just a single chipotle when taking these outside my house.

    I also use the filling in wraps, as well. Super!

    Great recipe!

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