Empanadas: The Hand-Held Pies of Latin America by Sandra A. Gutierrez

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    • Categories: Main course; Cooking ahead; South American; Central American
    • Ingredients: beef flank steaks; white onions; celery; bay leaves; thyme
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    • Categories: Main course; Cooking ahead; Central American; South American
    • Ingredients: whole chicken; white onions; leeks; carrots; garlic; bay leaves; black peppercorns
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  • Masa dough
    • Categories: Pies, tarts & pastries; Cooking ahead; Guatemalan; Mexican; Gluten-free; Vegan; Vegetarian
    • Ingredients: masa harina
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    • Categories: Pies, tarts & pastries; Cooking ahead; Colombian; Venezuelan; Gluten-free; Vegan; Vegetarian
    • Ingredients: masarepa
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    • Categories: Pies, tarts & pastries; Cooking ahead; South American; Gluten-free; Vegan; Vegetarian
    • Ingredients: masarepa; cassava flour; annatto
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    • Categories: Pies, tarts & pastries; Cooking ahead; Caribbean; Brazilian; Gluten-free; Vegan; Vegetarian
    • Ingredients: frozen cassava
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    • Categories: Pies, tarts & pastries; Cooking ahead; South American; Central American; Vegetarian
    • Ingredients: all-purpose flour; butter; oranges; seltzer water
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  • Bread dough
    • Categories: Pies, tarts & pastries; Cooking ahead; Central American; South American
    • Ingredients: all-purpose flour; lard
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    • Categories: Pies, tarts & pastries; Cooking ahead; Bolivian
    • Ingredients: lard; annatto seeds; all-purpose flour; egg yolks
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  • Pastéis dough
    • Categories: Pies, tarts & pastries; Cooking ahead; Brazilian
    • Ingredients: all-purpose flour; lard; white vinegar
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    • Categories: Pies, tarts & pastries; Cooking ahead; South American; Central American; Vegetarian
    • Ingredients: all-purpose flour; cream cheese; butter
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    • Categories: Pies, tarts & pastries; Cooking ahead; Central American; South American; Gluten-free; Vegan
    • Ingredients: plantains
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    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; Colombian; Gluten-free; Vegan; Vegetarian
    • Ingredients: white onions; leeks; annatto; tomatoes; roasted red peppers; serrano chiles; ground cumin; ground peanuts; potatoes; masarepa; cassava flour
    • Accompaniments: Creamy peanut sauce with toppings (Aji de mani)
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  • Cheesy spinach empanadas (Empanadas de espinaca y queso)
    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; Argentinian
    • Ingredients: white onions; spinach; nutmeg; mozzarella cheese; ricotta cheese; Parmesan cheese; all-purpose flour; lard
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    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; Argentinian; Vegetarian
    • Ingredients: white onions; red peppers; smoked Spanish paprika; ground cumin; corn; all-purpose flour; cream cheese; butter
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    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Cooking ahead; Argentinian; Chilean; Vegetarian
    • Ingredients: Roquefort cheese; cream cheese; walnuts; all-purpose flour; butter
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    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; Venezuelan; Vegetarian
    • Ingredients: white onions; leeks; aji dulce peppers; annatto; ground cumin; tomato paste; Worcestershire sauce; canned black beans; masarepa; queso blanco; vegetable oil
    • Accompaniments: Avocado salsa (Guasacaca)
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    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; Brazilian
    • Ingredients: hearts of palm; white onions; cream cheese; parsley; green onions; vegetable oil; all-purpose flour; lard; white vinegar
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    • Categories: Pies, tarts & pastries; Snacks; Cooking ahead; Ecuadorian; Vegetarian
    • Ingredients: white onions; leeks; queso fresco; all-purpose flour; butter; oranges; seltzer water; sugar; vegetable oil
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    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; Argentinian
    • Ingredients: white onions; smoked Spanish paprika; ground cumin; dried red pepper flakes; beef flank steaks; celery; bay leaves; thyme; beef broth; hard-boiled eggs; green onions; all-purpose flour; lard
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    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; Chilean
    • Ingredients: yellow onions; smoked Spanish paprika; ground cumin; dried oregano; beef flank steaks; celery; bay leaves; thyme; golden raisins; green olives; hard-boiled eggs; all-purpose flour; lard
    • Accompaniments: Red pepper salsa (Pebre)
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    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; Bolivian
    • Ingredients: gelatin; beef broth; white onions; green peppers; smoked Spanish paprika; annatto; potatoes; beef tri-tip; peas; parsley; ground cumin; dried oregano; lard; annatto seeds; all-purpose flour; egg yolks
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    • Categories: Pies, tarts & pastries; Breakfast / brunch; Cooking ahead; Central American
    • Ingredients: white onions; red peppers; tomatoes; jalapeño chiles; ground beef; tomato paste; Mexican oregano; ground cumin; plantains; vegetable oil
    • Accompaniments: Red pepper salsa (Pebre); Avocado salsa (Guasacaca)
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Notes about this book

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Notes about Recipes in this book

  • Flaky dough

    • LMK on September 13, 2019

      I made this dough for the Corn and Smoked Spanish Paprika Turnovers. After I'd been pulsing the dry ingredients with the butter and cream cheese as instructed for a while I realized it called for no liquid at all. The recipe said to pulse (in food processor) the dry ingredients and butter/cream cheese until it formed a ball. I did not think that would happen without any liquid and it didn't. By the time my dough was just on the other side of "course meal" I finally added some water, in the end it took about 3 tablespoons and it came together. The butter was over-cut and dough was overworked but the pies still came out pretty darn good, still tender if not as fluffy-flaky as it should have been.

  • Corn and Spanish smoked paprika turnovers (Empanaditas de choclo)

    • LMK on September 13, 2019

      These are delicious and a great way to help use up an abundance of summer corn. I found the simple filling recipe to work well as is. I sprinkled a little pinch of sugar on the outside of the pies just before baking. Tasty little hand pies for anyone that loves hot Spanish smoked paprika, especially paired with sweet vegetables.

  • Chicken masa pies with lettuce and radishes (Dobladas de pollo)

    • mjes on October 10, 2019

      I chose this recipe (a) because it starts with a simple chicken that can be used in several recipes including chicken stock, (b) because it freezes well so I can make several meals worth to eat later, and (c) because I'm really into recipes using radishes at the moment. I cheated and used a store-bought tomatillo salsa and whatever hot sauce happened to be on the table. This is a simple recipe that will fit nicely into my standard rotation of "for days I don't feel like cooking" recipes.

  • Poached chicken

    • mjes on October 10, 2019

      I used this recipe for use in the Chicken masa pies with lettuce and radishes. I usually don't bother with a recipe but this particular recipe has a balance between making great stock and making great poached chicken that is hard to beat. It is worth getting a chicken with the giblets (or grabbing a few necks) to strengthen/deepen the stock.

  • Masa dough

    • mjes on October 10, 2019

      For many years I used too little water in my masa dough. Fortunately, a friend from Mexico City taught me how to test the dough ... so read the directions thoroughly and follow them.

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  • ISBN 10 1617691437
  • ISBN 13 9781617691430
  • Published Apr 21 2015
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Found from New York to Los Angeles, from Mexico to Brazil and into the Latin Caribbean, empanadas are the most widely eaten hand-held pies in the world. They can be filled with a marvelous array of ingredients featuring simple, vibrant flavors and can make a perfect snack, everyday meal, decadent dessert, or great party fare. Empanadas offers a collection of the most delicious recipes and essential tips on creating the perfect mini pie for any occasion, from Argentinian cheesy spinach empanadas, crispy Mexican chorizo and potato pies with tomatillo salsa, and flaky Brazilian shrimp and tomato empanadas to Costa Rican empanaditas stuffed with gooey pineapple jam. With an introduction on the history of empanadas, a lesson on dough types and folding techniques, 60 succulent recipes, and mouthwatering color photographs throughout, Empanadas is a beautiful, practical, and definitive guide to making, serving, and enjoying everyone’s favorite hand-held pie.

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