By Sephardi Kitchen on July 30, 2008
Photo by lesliedcooks
Photo by lesliedcooks
"Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. Note: To the reviewer who said the flavor did not seem authentic, you probably haven't had meat empanadas from Argentina then! I am Argentine, and the ground beef empanadas you find there *always* have cumin. Other cultures may have different fillings."
Serving Size: 1 (103 g)
Servings Per Recipe: 12
"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."
"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."
"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."