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This is a great make-ahead recipe. Assemble turnovers as directed; place on baking sheet and brush with egg as directed. Freeze until solid, then transfer to freezer-weight resealable plastic bag or freezer container. Freeze up to 3 months. When ready to serve, place desired number of turnovers on baking sheet. Let stand at room temperature 1 hour, then bake as directed.
Cook (3/4 lb.) cut-up potatoes in boiling water 15 min. or until tender. Drain, then mash with potato masher or fork until smooth.
Use a food processor to prepare the dough instead of the mixer.
* 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.
I doubled this recipe. The filling tastes o.k. and the crust you make is really good. My family liked them. However, it was a pain trying to make them small. Next tie I make them I will make them like a pie and stack the 3 inch rounds on top of each other and crimp the edges or I'll make them bigger and then fold them over.
It was a lot of work. Maybe with cheese inside? The dough was great. The concept was great. I needed to make a second batch of dough for the amount of pork it made. That became a problem 30 minutes from dinner time and no more flour or cream cheese in the house. In the end, I will try emapanadas again and maybe use this recipe for dough, but not the filling.