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    You are in: Home / Recipes / Empanadas Recipe
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    Empanadas. Photo by Chef #1349552

    1/1 Photo of Empanadas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 48 mins

    20 mins

    1 hrs 28 mins

    Dib's's Note:

    This is a traditional Mexican recipe. You can make 12 for a tapas-light snack-or 6 for a hearty meal. I could live on these!

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    Serves: 4-6


    large e ...

    Units: US | Metric

    For the dough

    For the filling


    1. 1
      ------For the Dough--------.
    2. 2
      In a large bowl add flour and cut in the lard/shortening to small pea size.
    3. 3
      Dissolve the salt in the hot water and work it into the flour mixture.
    4. 4
      Knead several minutes until smooth.
    5. 5
      Divide into six OR 12 balls, place on a plate and cover with plastic wrap.
    6. 6
      Let rest at room temp for 30 minutes.
    7. 7
      -----For the filling--------.
    8. 8
      Place tomatoes in a food processor and puree until smooth, adding 1/3 cup water as you go along.
    9. 9
      Heat the oil in a large skillet over medium heat.
    10. 10
      When hot add the onion and cook until soft, around 4 or 5 minutes.
    11. 11
      Stir in the garlic and cook for 2 more minutes.
    12. 12
      Add the pork and cook until done-drain.
    13. 13
      Add remaining ingredients, except almonds and salt, and cook for 30 minutes.
    14. 14
      Toast the almonds and stir into the filling, taste and add salt.
    15. 15
      Remove from heat and let cool a bit.
    16. 16
      Roll out the balls of dough and place equal amounts of filling off center on each round.
    17. 17
      Fold over and crimp-I like using the rope edge, fold pinch, fold pinch, etc.
    18. 18
      Place on a lightly greased baking sheet and bake at 375 for 20 minutes or until lightly browned OR fry in hot oil until golden brown, around 3 minutes per side.

    Ratings & Reviews:

    • on May 06, 2002


      Absolutely delicious, Di! I made these a day ahead of time, and made 12 smaller ones because just the two of us using them for snacks. Refrigerated them, then cooked just 4 today (in the oven) and froze the rest for later. Even just the 4 were very filling, but I can't wait to have the rest! Thanks for a great recipe! :o)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2002


    • on May 17, 2013


      Deciding at 5pm to make empanadas for dinner was not the most well-thought-out choice, but I'm glad I did! So dinner wasn't until 8pm... Okay, my variations: not fresh tomatoes, but a 15-oz can of diced tomatoes. Misread the recipe & used 3 Tbsp (instead of 3 tsp) of shortening. Probably overhandled dough, because it came out a bit tough. Filling was fabulous (95% lean ground pork). Six 6" rounds of dough, but enough filling for 7 empanadas. Also, calories shown were for 1 of 4 empanadas, when the recipe makes 6. Had to re-do the math on that. Thank you! I've always wanted to try making empanadas, and I call this a successful first try!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Empanadas

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1117.0
    Calories from Fat 611
    Total Fat 67.9 g
    Saturated Fat 23.9 g
    Cholesterol 146.4 mg
    Sodium 1271.3 mg
    Total Carbohydrate 84.2 g
    Dietary Fiber 6.2 g
    Sugars 11.0 g
    Protein 41.1 g

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