Beef/Pork Empanadas (Adopted 2006)

From: Lovetocookbutmustuserecipes

On Feb 11, 2009

I love this recipe! I did adapt things a bit based on what others had said and what I had on hand. I used 5 plum tomatoes, a teaspoon or so of diced green jalapeno's instead of the serrano peppers, and I cheated and used puff pastry dough instead of the empanada dough because I was in a hurry and already had it on hand. I will definitely make this again and next time I will try the empanada dough although it was great with the puff pastry. I love coming across jewels like this. Thanks!

From: Homegourmet

On Jan 5, 2008

I used ground turkey. I also used Goya pre made Empanada dough(10 per package) and baked them at 400 degrees for 20 minutes. They were very much enjoyed!

From: love4culinary

On Feb 8, 2005

These taste fabulous, but I ran into a few problems along the way. The recipe says to use 8 plum tomatoes, but I know that the plum tomatoes I had were larger than average, and I know that if Id used 8 of them, I would have had tomato-beef sauce...so I used only 5 of them. I used all of the serranos and felt I needed a bit more of the spices. When it came to the dough, I wasnt sure how big I was supposed to make the dough rounds, and how thin I was to make them to actually end up with 70 small empanadas. I didnt end up with 70, but maybe I made them bigger than I was supposed to... I had no clue how big they should have been. The only other problem I had was in the cooking time. I make things like this all the time, so I knew it would take approximately 20 mins at 400F...but if someone is new to making something like this, they may not have known... Great recipe... I just wish a few things could have been a bit more clear.

From: Bergy

On Nov 11, 2002

These Empanadas are a winner! I served the with Robin"s Kakadu Plum & Chili Sauce, perfect combination. I admit that I am not good at rolling pastry and took a shortcut I used round egg roll wrappers and they are wonderful, came out crisp on the outside and a nice bite to the filling.I would love to try them with the Empanada dough but it's hard to imagine that they could be any better than these. Serrano peppers were not available so I used Jalapeno, they are not quite as hot but much larger so I used 9, left the seeds in- just the right kick. I found that I had to simmer the filling (after adding the tomatoe) for apprx. 15 minutes to get it to the right consistency . Perhaps my Romas were extra juicy. My freezer smiled when I slipped these in. This recipe is 5 star all the way. Thanks Mean Chef for a "Mean" recipe