empanadasI know all the empanada purists out there are going to tell me that you can’t use pie dough to make authentic empanadas. And they’ll be right. An empanada dough should be flaky, crispy and light; you don’t want it competing with the flavorful fillings. But I really, really wanted to make empanadas…and so I made the decision to move forward in the hopes that they still might turn out okay.


I have to give credit to the empanada filling for these turning out as well as they did (although I really enjoyed the pie crust, too, and the texture seemed right to me). I took so many “tastes” that the long-simmered chicken and onions almost didn’t make it inside the dough, but I held out long enough to make at least a couple dozen for game day. Just don’t make these empanadas while you’re hungry, in the same way that you don’t want to grocery shop without having had lunch ;-)


recipe adapted from epicurious

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