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You'll know it is a special occasion when you get to enjoy a serving of this indulgent dish.
Prepare empanadas as directed but do not fry. Place on parchment paper-covered baking sheet. Refrigerate up to 24 hours. Cook as directed. To freeze, layer unbaked empanadas in airtight container between sheets of waxed paper or parchment paper. Freeze up to 2 weeks; thaw completely and pat dry before cooking as directed.
Substitute 1 pkg. (17.3 oz.) frozen puff pastry, thawed, for the Empanada Dough. Roll each pastry sheet into 15x10-inch rectangle on lightly floured surface. Cut out 6 (5-inch) squares from each sheet. Fill and seal as directed, forming triangles instead of semi-circles. Bake in 400°F oven 18 to 20 min. or until golden brown.
* 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.
This recipes was easy and Very good. Everyone in the family liked it. I did have to make a few modifications.
I used ground turkey, instead of beef. Omitted the green pepper b/c we don't like them. I had green onions on hand and used that also. I also added a can on corn. It was a little balnd on tasteing so I sprinkled a little cayenne pepper and sharp cheaddar chesse to it. I made the dough as described.
I made this for my family and no one liked it. I think adding ITALIAN DRESSING TO A LATIN RECIPE was the mistake. It had an akward taste. I prefer ethnic foods to taste ethnic not like a jumbled mess. Maybe if I had added red sauce or salsa instead it would have turned out better. Also the empanada dough recipe doesn't sound good. And many of the ratings said it was missing ingredients so I didn't even try to make it. I used frozen puff pastry instead which was to sweet for this recipe.