One empanada-making faux pas will sound familiar to those well-versed in the most common pie crust mistakes to avoid.As with ...

These homemade empanadas are filled with a gooey cherry pie filling, though you can get creative and fill them with any sweet ...

Pie crust from fridge expedites empanadas. Published: Sep. 30, 2008, 4:00 a.m. By . Katherine Miller, The Oregonian; SHORTCUT COOKING: Wrap pastry around a savory ground beef filling for an easy ...

Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork. Heat oven to 375 degrees.

If you’re using refrigerated pie dough, you'll just need a couple of passes with a rolling pin. Aim for dough about 1/8 inch-thick. Dust off any excess flour with a dry brush.

Empanadas on stone slab with cilantro garnish - Bhofack2/Getty Images Nada is better than empanadas, those crispy hand pies that can be filled with anything from meat, cheese, and vegetables to ...

Fit dough into a 9-inch pie plate or cast-iron skillet; trim excess dough, and crimp edges. Freeze pie shell, uncovered, until hard, at least 30 minutes or up to overnight. Dough can be frozen up ...