By Panamanian-Canadian angel on May 23, 2007
Photo by Jostlori
Photo by Jostlori
"Lovely flaky pastry that is flavoured with curry, surrounding moist beef! Can't get any better than that! My friends and family BEG me to make these all the time!"
Serving Size: 1 (2915 g)
Servings Per Recipe: 1
"These were good, but the flavor needs a bit of a punch. Next time, will try going a bit heavier on the spices in the meat. I didn't add the breadcrumbs, as it seemed like it might be a bit too much based on other reviews. The pastry was unlike any I've had in empanadas before, but was flaky and very good. Instead of rolling the dough, I used a tortilla press, which makes perfectly round circles in no time at all. With a bit of tweaking for our taste, this is a recipe we'll try again. Thanks for posting! Made for Spring PAC 2013."
"We loved the meat but wasnt crazy about the crust. I subsituted small chopped potatoes for the bread that I fried with the meat and then added 1/2 of a 6oz can of tomato paste as it seemed like it needed something else. I will be making the meat again minus the empanada shell."
"They would have turned out fine until we added the bread crumbs.... this led to it being way too bread crumby for our taste. I think if we would have left them out it would have been much better. Besides that a great recipe. The shell was very good though. I would suggest adding salsa rice cheese and refried beans to the meat, we did this and it turned out fantastic!"
"I remember making this recipe over a year ago. These were delicious. That tumeric left my fingernails yellow for a week, but it was worth it. My dad asked me to make them again for our rather untraditional Thanksgiving. I scoured recipezaar to find this one recipe because I think it is the best one! Thank you! Delicious!"
"I'm only giving this 4 stars because I didn't use the recipe for the pastry. I wanted something simple to put together so I used a box of 'Jiffy' pie crust mix. (bad idea)I fried them and found the pastry very greasy. I had a lot of filling left over so I used egg roll wrappers for the rest. I wrapped them like an egg roll and fried for about 3 minutes. Yum :-) The filling was great. I love to experiment with different spices and this is a great way to use curry powder. The only thing was that the recipe didn't tell what to do with the bread crumbs and water so I just added it into the meat mixture after it had cooled down a bit. We put a little hot sauce on them, but I think I'm going to search for a good homemade sauce for dipping these. Thanks for a great recipe :-)"