Does anyone have a good recipe for empanadas?
It doesn't matter if its fruit or meat. I had some chicken and cheese empanadas at On the Border and now I am craving them! :hungry

Don't have a recipe, but now you have me craving the ones with pumpkin in them. :hungry

I don't have a recipe either :( but I love them.

***Dough:***
4 cups Flour
2 Eggs
5 tablespoons Vegetable shortening
1 teaspoon Salt
1 1/2 cup Milk

***Filling:***
1 1/2 pound Chorizo sausage, ground
1 medium Onion, diced
1 teaspoon Garlic, minced
1/2 cup Salsa
Oil for frying

Place the flour, eggs, shortening, and salt in a food processor bowl. Pulse until well mixed. Add half of the milk and pulse until blended. Add the rest of the milk and pulse until a ball forms. Wrap in plastic wrap and refrigerate for 30 minutes. Brown the chorizo in a heavy skillet. Add the onion and garlic and cook until the onion is just soft. Drain off any excess fat. Mix in the salsa. Set aside. Roll the dough out to 1/8 inch thick on a floured cutting board. Cut out three-inch circles. Place 1 Tablespoon of the chorizo mix in the center of each circle. Fold into a half-circle. Crimp the outer edge with a fork to seal. Heat the oil in a heavy skillet. Add the empanadas and brown lightly on both sides. Drain on paper towels. Serve warm.
~This makes 24

Soooo Yummy!

I tried this one a while ago and the crowded loved it. I wished they were fried but I was on a semi-diet. They say baked is better than fried:depressed

But they were super easy and tasty.

Apple Cinnamon Empanadas 2 (12-ounce) packages STOUFFER'S® Harvest Apples, cooked according to package directions, chilled
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 (36-count) package frozen roll dough, defrosted according to package directions
1/4 cup milk
1/3 cup butter, melted

Lightly grease 2 baking sheets.
Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine 1/2 cup sugar and cinnamon in small bowl.
Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon escalloped apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.
Brush each empanada with butter; sprinkle with cinnamon sugar. Place on prepared baking sheets. Set aside.
Preheat oven to 375°F (190°C).
Bake for 15 minutes or until golden brown; serve warm.

Makes 36 servings.

Oh man I love On the Border....its too spicy right now for me but I cant wait to go there again.

ooo I love Empanadas
Dough:
4 cups white flour, 1 1/3 cup water (warm to hot), 1 tsp salt, 1/4 cup oil, 1 tsp sugar, 1 tsp baking powder.

Combine all, knead until soft dough is formed.


Filling:
stew meat, 1 tsp cinnamon, 1 cup raisins, 1 tsp cloves, 1 cup sugar

Boil meat until well cooked, Cool and grind. Mix all the above. Bake in oven for 15 min at 350. Place mixture in dough. Fold and flute in deep hot fat until brown.

Just so you know, if you dont want to make your own dough, you can buy the Goya Discos in the frozen section and use them, its easier and faster.
I love empendas, Ill look for my recipe soon.

Thanks everyone. This is the recipe I used:
1 1/2 cups coarsely chopped cooked boned, skinned chicken
5 wedges of swiss laughing cow cheese
2 tablespoons drained chopped Jalapenos
2 tablespoons minced onion
1/2 teaspoon pepper
1/2 cup fat-skimmed chicken broth
1 tablespoon cornstarch
1 package (3 oz.) cream cheese, cut into small chunks
Salt
2 packages (10 oz. each) refrigerated pizza crust dough
1 large egg


Preparation
1. In a bowl, mix chicken with Swiss cheese, jalapenos, onion, and pepper.
2. In a 1 1/2- to 2-quart pan, mix broth with cornstarch. Add cream cheese. Whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes. Scrape over chicken mixture and combine well, adding salt to taste.

3. On a lightly floured board, unroll pizza crust dough. Cut each rectangle crosswise into thirds, for six empanadas, or quarters, for eight pastries. On one end of each piece of dough, mound about 5 tablespoons chicken mixture if making six pastries, about 3 tablespoons for eight. Fold other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.

4. Gently place empanadas, slightly apart, on an oiled 12- by 15-inch baking sheet (you'll need two for eight pastries). In a small bowl, beat egg to blend. Brush generously over each pastry.

5. Bake in a 375° regular or convection oven until empanadas are very richly browned, 22 to 25 minutes (10 to 12 in convection oven). Transfer to a rack and let cool at least 10 minutes. Serve hot or warm.

They were sooo good! :hungry

i love empanandas

normally my filling is pineapple... or cajeta
I've never tried it with meat but I'm sure some ground beef with potato would be a good filling.
Just make sure to season it right.

Just great.. Now I have a craiving for Taco Bell's yummy Caramel Empanadas :drool

Just great.. Now I have a craiving for Taco Bell's yummy Caramel Empanadas :drool
:teehee homemade are wayyyyyy better ;)