*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These were delicious but to save time instead of making the pastry part Goya makes empanada discos in pkgs of 10 in most grocers freezers. This saves lots of time. You can make the filling ahead of time then thaw the discos and right in the oven.
DH devoured these. I have much more respect for people who willilingly prepare things like this on a regular basis. =) This recipe did prompt me to go buy those rings that go on your rolling pin to get the dough thickness accurate and a pastry mat with the circles. Next time I'll probably double the pastry dough recipe since I got 16 balls that ended up much too thin and tended to tear when the empanadas were shaped. DH also wants to try them with the meat filling from the Puerto Rican Meat Patties recipe on this site.
Pretty good. I added 3 ancho chiles (dried/deseeded) to meat/water mixture and after meat cooked and chiles soften I took 2 cups of reserved juices and blended with chiles this made a thicker sauce and alot of flavor. They were a hit at graduation party!
I used a different meat filling with ancho chillies. The crust is really good. My family prefered them cooked on top of the stove using a comal instead of baked. The masa gets a really nice toasted corn flavor. The dough rolls out really well also. I will make them again. I have tried so many wonderful recipes on this website. I love it!
This was really good despite the amount of the lard in there we ended up cutting that almost down to nothing to make it healthier and the taste didn't seem to be any different. Had a little difficulty finding the masa harina until I eventually went to a specialty foods store and picked this up these probably aren't the same without it! Thanks for sharing Michele.