April 8th- National Empanada Day

Oddly enough I have a pack of empanada shells in my freezer to pull out and create some dessert empanadas! While I missed the April 8th celebration... perhaps I'll get them out for Cinco de Mayo! They're easy enough to create too. Simply put a small chocolate (mini snickers, hershey kiss, whatever you'd like)or a spoonful of jam/jelly in the middle of the empanada skin. Fold over and seal, toss in a fry pan with oil or bake on a cookie sheet until brown. To serve dust with powdered sugar!

thanks for thr receipe sounds good will have to keep this and try later thanks again

Yummy!!! Empanadas are tasty and it's always fun to get new recipes :)

Sounds great! The picture looks great. When are you making them? Have you made them yet? This would be good when all the kids are here!

here other recipes of empanada Empanadas II SUBMITTED BY: Malena "Easy vegetarian empanadas."INGREDIENTS 1 recipe pastry for a 9 inch double crust pie 2 large potatoes, peeled and cubed 2 tablespoons olive oil 2 onions, diced 3 hard-cooked eggs, chopped 1/4 cup chopped green olives 1/2 cup raisins salt and pepper to taste 2 eggs, beaten DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Place diced potatoes in a medium saucepan and cover with water. Place over high heat and bring to a boil. Boil for 5 minutes, or until potatoes are tender. Drain. Place a large skillet over medium heat. Add olive oil, then onion. Toss lightly to coat. Saute onion for 5 minutes, then add cooked potatoes. Saute mixture an additional 10 minutes, until onions are caramelized and potatoes are lightly browned. Place potatoes and onions in a large bowl. Add hard-cooked eggs, olives, and raisins. Mix well. Add salt and pepper to taste. Roll out pastry and cut 32 3-inch circles. Place a heaping tablespoon of filling on one half of each circle. Fold pastry in half and crimp edges with a fork. Place empanadas on a baking sheet and brush each one with beaten egg. Bake in preheated oven for 25 to 30 minutes, until golden brown. Serve hot. Argentine Meat Empanadas SUBMITTED BY: Liliana "My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces." INGREDIENTS 1/2 cup shortening 2 onions, chopped 1 pound lean ground beef 2 teaspoons Hungarian sweet paprika 3/4 teaspoon hot paprika 1/2 teaspoon crushed red pepper flakes 1 teaspoon ground cumin 1 tablespoon distilled white vinegar 1/4 cup raisins 1/2 cup pitted green olives, chopped 2 hard-cooked eggs, chopped salt to taste 1 (17.5 ounce) package frozen puff pastry sheets, thawed DIRECTIONS In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste. Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden. Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy. Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to flatten the sides of each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.