Posted: 7/5/2012 2:58:28 PM
Very good concept but I live in South Texas and we just don't put anything sweet into empanadas. I use pre-seasoned for fajitas chicken thighs (frozen) and warmed them up in some chicken broth in a skillet. Then added a bit more comino (cumin) and cilantro. Then I chopped up chicken and mixed in a can of Bush's Texas Ranchero Grillin Beans and stirred. On the pie crust I sprinkled some Asadero cheese, then some chicken/bean mix, and more cheese. Seal and bake. Serve with guacamole & salsa. Mmm!
Tim T said:
Posted: 4/23/2012 10:23:24 AM
These are delicious and easily prepared. I'm always impressed when a contestant comes up with a new way to shape a refrigerated dough product.
Posted: 4/2/2012 6:01:11 PM
Why isn't the dough made from scratch? All it would take is lard or butter, flour and an egg or make a pie crust with flour butter and water. The filling sounds good but using Pillsbury flour and Land o Lakes butter would make the crust much better. I think of a bake off as food made from scratch.
Posted: 3/31/2012 11:43:17 AM
What a great recipe! My whole family loved them, even the picky eaters.
Posted: 3/23/2012 12:32:01 PM
My friend from Argentina said these were better than home! What an easy and fun recipe my kids helped make them!
Posted: 3/13/2012 6:37:08 PM
I went to 5 different grocery stores and could not find the Progresso soup ingredient for this recipe. Aren't these recipes supposed to be friendly to the home cook with readily available ingredients? Frustrating.
Posted: 3/4/2012 9:58:04 PM
prepared it today for a small get together with friends, it is fun to prepare, tastes Delicious!!! everyone loved it.
I was asked by two persons for the receipe.
Posted: 2/28/2012 5:21:12 PM
I made this recipie last Monday for a friend's 77th birthday. It was a big hit! I would never have thought to put a can of soup in an empanda recipie, but it's a great soup and so it added a lot of flavor. The colors were great--yellow corn, red pepper, and black beans. Also, I thought the crust, brushed with butter and agave syrup, added the richness that you often find in South American meat pastries. I'd definitely make this again, both as a main course and for appetizers!
Posted: 2/27/2012 4:33:23 PM
Super easy and delicious! This recipe was a winner for "Academy Awards" night.