I made this last night and WOW - my mother is from Argentina and this reminded me of my grandmothers empanadas! ( we used the rasins so when I seen this recipe I thought spot on! ) the only thing different is I needed to cook mine about 22-24 mins as maybe my over is a little different but you can use good judgment and keep checking them until they are the golden color you want. ALSO you can use a fork to help you fold and pinch the empanadas shut. THANK YOU SEPHARDI!
I'll be honest: never having made empanadas before, I was dubious about the filling. (Beef, hard-boiled eggs, olives, raisins, cumin, sugar, etc....? Yeah, right.) But I stuck to the recipe and... these were superb! My family demolished them. For me, the taste immediately took me back to a little empanada place in lower Manhattan I used to go to many years ago; I'm sure Sephardi Kitchen is right when she says this is authentic. (My fold-and-pinch technique needs work, so I'll take pictures NEXT time.) Made for PAC 2010.
I had no trouble with the dough of this recipe, I just added water slowly. I loved the flavor of these empanadas.
I only followed the dough recipe and it was a disaster. 2/3 cups of water is WAY too much. I would suggest to mix the eggs and vinegar together along with 2 Tablespoon of water at first. And when needed, add more water thereafter. Following the recipe, I ended up adding 2 extra cups of flour to the original recipe.
These were great!! My fiance and I recently went to an Argentinian restaurant and loved their empandas, the dough was much lighter and flakier than other empanadas we had. These were absolutely almost a perfect match. I only changed it a little bit so they would be like the ones we had. I added a chopped tomato and some paprika. I did not add any sugar or raisins ( I don't like raisins) And I didn't add olives just because I didn't have any on hand. The dough was a bit sticky and a little bit difficult to deal with but I think next time I will just add the water slowly until it is the right consistency. In the end the dough was fantastic. I loved them and will make them again. Thank you Sephardi Kitchen.
These are awesome! I didn't follow the ingredients exactly as I have a very picky eater, but the pastry is fantastic and you can put whatever you like in it.
The meat filling was tasty, though very mild. I donâ€™t remember tasting cumin in empanadas that Iâ€™ve had in the past, so I canâ€™t say if the recipe is authentic. The dough recipe came out VERY, VERY wet. I had to add a lot of extra flour to make it possible to roll the dough out into circles. (I wasnâ€™t impressed by the flavor or texture of the dough that resulted. If you make this recipe, definitely find a different dough recipe.) Iâ€™m not convinced that anyone has actually tested the dough recipe.
dough was fantastic! I didn't use all the water as I agree that would be way too wet. Also let mine rest in the fridge to stiffen it a bit before rolling.
Pretty excellent recipe. I made the mistake of dumping the water in just straight, didn't bother to read that it was slowly added. I just added more flour to compensate and the dough turned out fine. The timing was a little off for my oven, at 20 minutes the empanadas were still white even with an egg brush. I let them go a bit longer and used jalapeno stuffed olives for the filling and pork cause that's all I had. Came out pretty close to perfect. Still trying to golden them but the taste was amazing.
I have had a chance to eat good ones, made by (a collegue) an Argentinean executive chef, years ago (1972) in WashD.C. I haven't made this one yet, but as a former gourmet chef (and married to one), I can tell by the recipe, this is VERY GOOD. Note= You forgot to list the SUGAR, but mentioned it in the directions. Thanks for the recipe. I will do it soon. LD.