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Serve with a mixed green salad and slice of whole wheat bread to round out the meal.
Prepare empanadas as directed except do not bake. Place on parchment-covered baking sheet; cover. Refrigerate up to 24 hours before cooking as directed. Or, layer empanadas between sheets of waxed or parchment, place in airtight container and freeze up to 2 weeks. If frozen, thaw in refrigerator, then pat dry before baking as directed.
Prepare using butter-flavor shortening or butter. If using butter, cut into small pieces before cutting into the flour mixture.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.