Beef empanadas with salsa verde and salsa roja from Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes (page 213) by Bëtul Tunç

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Notes about this recipe

  • d.giginyc on December 31, 2025

    The dough was really nice to work with but also, I was being a bit biased because I had just made a pastry dough around the same time and it was stressing me out lol. The empanadas itself came out so good. A bit of spice and super filling. Betul makes a note about how to reheat it which I appreciated because I made this a day or two prior for the holidays since I had a few things on my list. I followed the reheating instructions and it was great. Not soggy nor hard. If you do not like spicy food, adjust the spice levels but we enjoyed it.

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