Comments on: How to Make Empanadas

By: Ana

Ana — Sat, 26 Apr 2025 10:58:59 +0000

In reply to David. Same issue here. Had to add a lot of extra flour

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Tue, 22 Apr 2025 15:31:35 +0000

In reply to ai. We're so happy you enjoyed them! Thanks for sharing your feedback :)

By: urmom

urmom — Mon, 21 Apr 2025 23:33:09 +0000

In reply to Emily @ Handle the Heat. Love the Empanadas

By: ai

ai — Mon, 21 Apr 2025 09:14:42 +0000

I had made empanadas a long time ago and was looking for a different twist because I wasn’t so happy with how the dough came out. BUT with this recipe, hands up! I made this the other day for my friends and I and my husband loves it. They love it too!
This will definitely an empanada recipe keeper. Actually I am making another batch; but this time I’m going to use chicken 🙂
Thank you for sharing this recipe.

By: Bob Newton

Bob Newton — Sat, 22 Mar 2025 00:13:21 +0000

These came out great! We made 6 and used almost half the dough; which is incredibly delicious. We still have a bunch of meat mix leftover. I hope it freezes well. The only drawback is that they are very time consuming; but the empanadas can’t be beat.

By: Matt

Matt — Mon, 24 Feb 2025 23:44:54 +0000

I tried this recipe and it turned out FANTASTIC! As simple as it might seem, this is also the first time I’ve had pastry come out like pastry, instead of more more like bread for some reason.
As we speak I’m trying out making mini version (using a dumpling press I’ve got) and experimenting with the filling.

By: Johncristian

Johncristian — Tue, 18 Feb 2025 22:28:51 +0000

In reply to Johncristian. I used teaspoon in the picture actually

By: Johncristian

Johncristian — Tue, 18 Feb 2025 22:28:04 +0000

In reply to Emily @ Handle the Heat. Yeah actually it helps me, i just add some twist and it’s freaking delicious, and also i tried the grammings using 2table spoon, it shows like 65-70 grams in one empanda filling. Yeah thanks for new learnings. Junior chef here from Philippines

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Tue, 18 Feb 2025 20:42:21 +0000

In reply to Johncristian. Hi there! Each empanada dough ball should be rolled into a 5-inch diameter circle, about 1/4-inch thick. We found that 2 heaping tablespoons of filling worked best, though we haven't measured that in grams. As long as you can easily seal the edges into a half-moon shape without the filling spilling out, you should be good to go. Hope that helps!

By: Johncristian

Johncristian — Sat, 15 Feb 2025 12:11:23 +0000

Hi may i know how long is your crust? Because i want to try it but the filling is like 65-70g per crust? I want to know if it is okay for 5inches crust for 70g filling?