I did like them. Might try frying them next time, but they were good baked.

I made a lot of changes in the filling (halved the recipe, used less beef, chutney instead of currants and sugar, more olives and potatoes, no yucky cumin), but I did the dough exactly as the recipe said (but halved).

Newsgroups: rec.food.cooking
From: Becca <becca@hal-pc.org>
Date: 1999/09/04
Subject: Re: REQEUST: Columbian meat pies?


Beef Empanadas

2 pounds beef sirloin or round, ground
1/2 cup diced onion
1 tablespoon each: paprika, black pepper, ground
cumin (comino seeds), granulated garlic and
salt
1/4 cup sugar
1/2 pound peeled, cubed, cooked potatoes (optional)
1/2 cup cooked English peas (can use frozen peas)
1/2 cup raisins
1/2 cup black Greek olives (optional)
Pastry (recipe follows)

Brown meat and onion in large skillet, stirring constantly. Add
paprika, pepper, cumin, garlic, salt and sugar. Mix in
potatoes, peas, raisins and olives. Place about 2 tablespoons
meat filling on each pastry circle to within 1/2-inch of edge.
Moisten the dough slightly with water, fold the empanada in half
to form a crescent and press edges together with fork tines.
Bake or deep-fry empanadas . To bake, place empanadas on a
greased baking sheet and bake at 375 degrees until golden brown,
about 10 minutes.
To deep-dry, drop into 350 degree fat and fry until golden
brown. Be sure oil is maintained at 350 degrees. Remove from pan
and drain on paper towels. Makes 15 large or 30 small empanadas .

Empanada Pastry

4 cups all-purpose flour
4 teaspoons baking powder
4 tablespoons sugar
2 teaspoons salt
1/2 cup solid all-vegetable shortening
1 1/4 cups lukewarm water

In medium bowl, lightly stir together flour, baking powder,
sugar and salt. Cut in shortening with pastry blender or two
knives until mixture resembles coarse crumbs. Mix in water, a
little at a time. Shape dough into a large ball; divide into
equal pieces (15 large or 30 small) and carefully shape into
balls. Roll each ball into a thin circle. Add filling and cook
as desired.

Banana Empanadas

3/4 cup granulated sugar
1 teaspoon ground cinnamon
8 ripe bananas, sliced
Pastry
1/2 cup powdered sugar

Mix granulated sugar and cinnamon. Add bananas and toss to coat.
Place 1 tablespoon mixture (for small empanadas ) or 2
tablespoons filling (for large) in the center of each circle to
within 1/4-inch of edge. Moisten the edge with water. Fold
empanada in half to form a crescent; press edges together with a
fork. Deep-fry in 350-degrees oil until golden brown. Sift
powdered sugar on top. Serve hot.

Or you! You could learn to make 'em. :-)

Wow. That's actually kind of impressive. :-)