Authentic Empanada Pastry Dough
Try this easy and authentic dough for making empanada pastry discs! It's quick to make since all ingredients are mixed in a food processor, then kneaded just very quickly, and it's done. You can make it in advance: cut dough into discs and freeze them for later.
These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!
Empanadas (Beef Turnovers)
The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.
Sponsored By Goya
Mexican Pumpkin Empanadas
My take on a traditional pumpkin empanada! Adjust all spices to your taste.
Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen.
Argentine Meat Empanadas
My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.
These classic empanadas are ubiquitous all over Argentina. Filled with minced beef, hard-boiled egg, green olives, and potatoes, they make a filling snack or packed lunch treat.
Authentic Chicken Empanadas (Empanadas de Pollo)
My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!
This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.