Beef Carnitas Empanada

  • carolfitz Posted: 01/06/09
    Worthy of a Special Occasion

    Made the filling to the recipe, using CL's beef carnitas (shredded) as a base. Cheated and used pre-made piecrust, formed into two half-rounds. Brushed with egg wash. This was really good.

  • SusanC10 Posted: 01/21/10
    Worthy of a Special Occasion

    I got a set of dough presses for Christmas that I wanted to try, so I used pie crust from the dairy case and re-rolled the scraps to make seven 6-inch empanadas. Baked at 400 for 20 minutes and it worked great. I have some filling left in the fridge for tacos tomorrow. Even better.

  • sowninpeace1988 Posted: 05/22/11
    Worthy of a Special Occasion

    This was good but very time consuming. I am an experienced pie crust maker and from the get go this recipe seemed off to me and I was right. It was difficult to work with and came out tough (and no I did not over work it). The filling however was great I adding a little orange zest to provide a more complex flavor to the dish. Will reuse the filling recipe again just not the crust.

  • michkair Posted: 01/16/13
    Worthy of a Special Occasion

    This was a huge hit! I used my leftovers from Cooking Light's pork carnitas as a base and leftover pie crust. I look forward to trying a more exact version in the future.

  • Bmflad Posted: 10/30/12
    Worthy of a Special Occasion

    Wow! I've been making cooking light recipes for close to 15 years, and this has to be one of the best. It looks too easy, but there's a little bit of magic in the mixture. Sometimes I'll use smoked chipotle powder instead of the red pepper flakes, will sub whatever color bell pepper I have on hand. Our new latino grocery store has empanada disks in the freezer section, so I'll roll out a package of those if I'm short on time. The carnitas recipe makes enough for at least 20 empanadas, so I freeze 1/2 of that, and then just have to assmble them some other time.

  • AshleyEvans Posted: 02/25/13
    Worthy of a Special Occasion

    This was good, but not great. The dough recipe was only large enough to take half of the filling, so you need to double the recipe (or more like make 1.5x the recipe). Also, the saffron makes the dough taste unpleasant in my opinion. This empanada gallega is much tastier: http://www.myrecipes.com/recipe/empanada-gallega-galician-pork-pepper-pie-10000000226651/

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