Empanadas are a beloved treat, originating in Spain but enjoyed around the world, celebrated for their portability, ...

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.

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 ...

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.

A good empanada holds the flavor secrets of Latin America in its soul. Its core reveals an aromatic story that’s unique to a nation, a kitchen, a street kiosk. These ubiquitous hand pies are as ...