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Sep 21, 2006 01:50 PM

empanada/savory turnover question

is it any more complicated than a pate brisee dough filled with whatever sounds yummy (and i'm guessing it should probably be cooked for the most part), folded, crimped, egg washed, steam hole, and baked? i'd love some simple suggestions. sometimes i love me a recipe that was made for cleaning out the refridgerator rather than making me go to the grocery store.

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  1. Don't have any recipes,but it's basically flour,fat,salt and baking powder I assume.Nothing fancy or too expensive.

    1. find a hispanic sprmkt, they carry an empanada dough(not goya or la fe) fron argentina called la Saltena, look for ones that
      say: para hornear (to bake) it's the best ever, like puff pastry but less greasy, as for filling it use wharever y have, trow in some cheese, easy combos: ham/cheese, minced leftover roast ckn w/spnach.

      3 Replies
      1. re: guabiroba

        thanks. i live very close to many latin markets, but I was hoping to make the dough myself. and i was wondering if just regular old short dough would work. from what i'm finding on the 'net, it seems that it should work...... please let me know if you disagree.

          1. re: eLizard

            If your in a real crunch time wise you can even use a biscuit refrigerator dough from the grocery store. True, it won't be the same as home made, but can be a real time savor. Just roll out and use your fav. filling. I like ground or leftover meat that I've spiced up, corn, herbs and salsa when in a hurry. Good luck and if you get a chance, let us know how they turned out.

        1. Making Argentine empanadas "the real way" is a full day's hard work. Many Latina cooks now buy the dough already made, rolled out, and cut into rounds. Look in the freezer section of a good Latin American market.

          1. use a pastry recipe w/egg in it, y don't want the dough to break apart in the oven, nick malgieri olive oil dough is good one, or go to and find a cornish hand pie recipe, saveur had a tradicional empanada recipe a few months ago, article about mendoza wine region .

            1. I made a good empanada from a cookbook called Cooking Under Wraps (all about wraps, crepes, etc.). The filling was a combo of chicken and currants. Yum! And yes, the crust with egg would be best.