After reading the other reviews, I added about 2 cups of water before simmering, and they were still dry after I fried them. We just dipped them in sour cream and salsa to make up for it. They tasted great aside from that!
These where pretty good.....easy to make for a week night dinner...must say that I added some red sauce to the filling along with some cheese. I also served them with red sauce to dip them in for added flavor and moisture. I also served them with mexican rice and refried beans. They where good and I am making them again this week.
AWESOME! I followed it exactly using green chili's and baking it. I did sub ground chicken and added a small piece of Mont Jack cheese before folding. What I made for supper flopped so I quickly searched and found this one- Thank you Jessica- you saved dinner! Fast and easy!
The mixture was very dry. I cut the crusts in half and rolled them back out. The taste was ok - but it needed some kind of sauce.
I liked the taste of these, but had some trouble working the crust. It just was not pliable enough and I had a difficult time making small size empanadas. I also did not add flour. I agree with Fairy Nuff that the consistency was just right. I use a very lean meat, so that is probably why there is no extra moisture.
These empanadas were very tasty! I followed the directions but used puff pastry sheets and added 6 chopped stuffed olives to the meat. Simple ingredients that work so well together. I made 27 small and 2 side-plate sized empanadas. I didn't add the flour as I thought the consistency of the filling looked great.
If the doughy part is dry you need to roll it even more. I made the dough very thin and that solved that for me(My mom pointed it out). I also used rice vinger instead of white vinger and didn't add the wine.
This is a great, easy recipe, but a few ingredients have been left out. Salt and Pepper for one (or two). I used one t. salt and 1/2 t. pepper. But the biggest improvement came when I added 3/4 t. of ground cumin. Since I don't like bell pepper, I leave it out. NOW it tastes like Panamanian empanadas! I make the meat in 2 lb batches and keep it in the fridge, and it makes a delicious and fast weeknight meal with the addition of french fries and a salad.
It says to add flour because it may need to be thickened, but the mixture was completely dry, so I don't see how to make it any better or thicker. Very unhappy with the results; had to improvise to salvage my families' dinner. Not a good thing to try when you're on a budget and can't afford to waste ingredients.