10 Reviews

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!

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lesliedcooks June 18, 2013

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.

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Belgophile April 01, 2010

I had no trouble with the dough of this recipe, I just added water slowly. I loved the flavor of these empanadas.

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MarraMamba August 07, 2009

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.

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cycsfu July 17, 2013

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.

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Preta75 January 24, 2011

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.

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Catty Bear September 19, 2010

The meat filling was tasty, though very mild. I don’t remember tasting cumin in empanadas that I’ve had in the past, so I can’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 wasn’t impressed by the flavor or texture of the dough that resulted. If you make this recipe, definitely find a different dough recipe.) I’m not convinced that anyone has actually tested the dough recipe.

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MarinasDaddy September 29, 2008

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.

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Curls_m May 30, 2015

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.

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Andres B. April 29, 2016

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.

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fltorio2 January 12, 2016
Argentinean Empanadas