I wanted to give this 5 stars because the filling is SO good. I've made the beef carnitas tacos (using the same beef carnitas recipe) from Cooking Light many times and they're always a huge hit. The filling in this dish is fantastic too. So the filling is definitely a five. For me, the crust worked moderately well but it was pretty bland, tough, and cracker-y. I didn't expect it to be as crispy as an actual empanada since they aren't deep-fried. The dough was a little bit hard to work with as it was a little sticky (hence all the instructions to roll, freeze, roll, freeze). I thought there'd be too much filling but it worked. It doesn't get very golden brown (see photo). So it was an okay crust, but not something I would make again. I recommend making this filling and using it for something else. I'd love to put it over tortilla chips and put some cheese on and make nachos, or even to make large"wontons" using egg roll wrappers and baking those. If you haven't made the beef carnitas tacos, I recommend making those instead of this.
I have made the Carnitas before. It has always been very flavorful. I really loved this application. The crust is a perfect compliment to the rich beef filling. This is a winner. I will make it again and again.
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/
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.
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.
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.
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.
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.