Baked empanadas from The Pie and Pastry Bible by Rose Levy Beranbaum

  • ground beef
  • ground cumin
  • pimento-stuffed green olives
  • dried oregano
  • paprika
  • thyme
  • apple cider vinegar
  • raisins
  • lard
  • whole wheat pastry flour
  • pastry flour
  • ground ancho chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 20, 2019

    These are very good - what could be bad about pie pastry wrapped around a savory spiced filling! They are a fair bit of work for a modest number of pastries. As mentioned in the recipe, the unbaked empanadas do freeze well and do great when baked directly from the freezer, so if looking to be more efficient, the recipe could probably be doubled (or more). The filling is very tasty, though I'd expected it to be juicier - this made for very tidy eating and non-soggy pastry, but I'll probably add some more onion next time. I used the suggested whole wheat/butter pastry which worked well - the suggested cheddar cheese pastry also sounds great. I kept my pastry a bit too much on the dry side and it sometimes cracked a bit as I rolled the edges up to seal the empanadas - it needs to be moist enough for some detailed pleating.

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