Empanadas beef and potato

School is finally out and I find myself in the kitchen more and more these days. Long hours of cooking, baking, dinner making, and filling in order after

Empanadas that came to the Philippines via Spain have become a national favorite in the country and remain a big favorite for snacking or as party appetizers. This is the classic way of making delicious Filipino beef empanadas with a buttery flaky crust and tasty beef filling with potatoes, carrots, and raisins for that perfect sweet and savory flavor combination. May be baked or fried.

Recipe video above. This dough is easy to work with and comes together in seconds using a good processor. While I really encourage you to make the dough, you'll still get an excellent empanada fix making this with store-bought puff pastry or shortcrust pastry.Empanada dough adapted from Kevin Is Cooking and the filling is based on the New York Times Cooking Beef Empanadas recipe (I found the flavour a bit mild and too dry, so I tweaked).

I love making a flaky dough with butter. Whether it's apple pie, chicken pot pie, empanadas or even biscuits, they are always delicious. Y...

I don’t get why empanadas aren’t more popular in the US. Meat and vegetables in a pastry shell – it’s a meal in an edible container. And then there are fruit-filled ones for dessert. The fill…

Discover the joy of making homemade empanadas with our easy-to-follow recipe. These delightful pastry pockets are filled with a savory blend of ground beef, potatoes, peas, and spices, encased in a flaky, buttery dough. Perfect ... READ MORE

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Empanadas are loaded with ground beef, potatoes, peas and tons of Mexican spices. Just in time for Cinco de Mayo!

These authentic Mexican Chorizo Empanadas are stuffed with a spicy chorizo and potato filling then wrapped in a buttery, flaky, pastry. These make an excellent appetizer for game days or main dish for a weeknight dinner. This recipe is a must-save for all fans of Mexican and Tex-Mex food! Click through for all the details.