Recipe by: Rosina
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***** I've made this 4 times already. TIP: The best thing is to use it right away (next day) so it won't become too sticky. The dought i baked today was in the refrig. for 5 days and it was soo...
I did not like this dough. It came out way too flaky for my taste. It's better for pastry empanadas, than savory ones.
***** I've made this 4 times already. TIP: The best thing is to use it right away (next day) so it won't become too sticky. The dought i baked today was in the refrig. for 5 days and it was soo...
This dough is super. I had no problems with the consistency or the filling. I used plenty of flour when rolling out and baked on parchment-lined baking sheets. Definitely go with parchment if yo...
Yum! This is the first time I've made empanadas, and your dough was fantastic. I filled them with picadillo (ground beef, potatoes, carrots, etc.) and brushed some egg on top to make them gold...
excellent! I filled some with thinly sliced apples tossed with cinnamon, ginger and allspice then added a small chunk of cream cheese. Another batch I added cream cheese with dried fruits and ...
So wonderful! A great starting point for many different filling choices. I bought a 3.5" Cut-and-Seal gizmo from Pampered Chef (no- not affiliated with them in any way). The device has a spring...
First, the dough HAS to stay cold or they don't come together very well. Made these twice, once with a seedless jam and all the jam came out while baking. The second time I used chopped up appl...
This recipe deserves 10 STARS! You need to allow yourself plenty of time to put them together. The result is well worth it!! Make sure you moisten the inside edge of one half of the circle befor...
These were very good! You should double or even triple the recipe though. Also to add a little more flavor to the pastry, when you roll it out on flour add a little powdered sugar to the flour t...