Do you freeze the empanadas before or after you bake them? And then how do you reheat them from frozen?
This recipe does take a little bit of time to make, but was well worth it. We ate on them for a few days!
I am to bring a Mexican dish to a meeting and had no idea what I could make. I found this recipe but had to play around with the filling on this to get it tasting Mexican! I don't like to roast Poblano peppers so I bought a can of Ortega hot diced jalapenos instead and finally it tastes just right. All other ingredients are the same as listed above. BTW, I cooked the sweet potato in the microwave for 6 minutes, perfect! For tasting purposes, I cooked the filling in a flour tortilla in a skillet with a bit of OO. My husband and I love it!
Crust was tasty but filling was more bland than expected. Perhaps add more spice or heat? Maybe sub or add standard chile powder blend? Lots of work for the result, but still worth experimenting with if you like this sort of food, and particularly if you are looking for good vegetarian versions. And as mentioned, the work invested in empanadas pays off in the leftovers and homemade frozen meals (they freeze great).
This was a delicious recipe. I don't want to argue with other posters, but this wasn't a bad recipe to make. It took me a little over an hour to make. I started with the dough, cooled it, and made the filling. I did cheat by using cumin powder, and replaced the pablano with jalapeno. My wife and I loved them.
Made this as written, except I subbed green garlic in for green onion, and 2 jalepenos for the poblano (that's what I had on hand). This turned out great, and the dough worked out perfectly for me. I will definitely make again. I have plenty of leftovers in the fridge, so I hope this reheats ok, I will try the oven.
Amazing recipe... doesn't feel like a vegetarian recipe at all and makes for a great intro to fall dinner. I can definitly see how people said it was too much prep work. If you roast the poblano/red bell pepper ahead of time, and boil the potato it cuts a lot of prep time. I wouldnt make this recipe unless I had homemade dough & roasted pepper on hand. I did skip the toasting and grinding of cumin... the groudn cumen is soo smoke already and I didn't know how I was going to grind it. will make this again
I bought roll up pie crust instead of making the dough and it was still a lot of work. This is good but definitely a weekend recipe.
This was my first time making these - as stated above they are very labor intensive. The bottom line is they are like perogies but with a bean and sweet potato filling as opposed to the potato and cheese filling. They are also baked rather than deep fried, but otherwise very similar. I highly doubt I will be making these again because they were just too much work for me, but they turned out alright.
These are sooo amazing. I've made them a few times. I've had many an empanada through my travels in Latin America and these hold up for sure. It's a great vegetarian alternative since many empanada recipes have meat. They are a bit labor intensive, but well worth it. They taste just like they are fried even though they are baked. Great fake out! I have omitted the poblano for my kids b/c they can be a bit spicy otherwise.
This recipe is incredibly time consuming, but you can do all the prep ahead of time and simply cook the empanadas right before eating. They make delicious leftovers - in fact I thought the flavors tasted even better the second day! Absolutely delicious, and I would definitely recommend this recipe!
I didn't make the dough. I made the filling and left the sweet potatoes cubed. I've also made it with cubed butternut squash. Both versions made good vegetarian filling for tacos or a roasted pepper.
I know it dramatically changes the recipe, but I'll share what I did in a rush to get dinner simmering: I omitted the dough and didn't mash the sweets; instead, I used the filling atop baked sweet potatoes, after adding peas and corn. Super yummy. Might stuff the leftovers in a pepper, since I'm now out of potatoes.
Really good. We added corn to them and for some we added left over shredded pork too. That's the really neat thing...you can change it up bit by bit, customize for multiple tastes and diet needs. Overall, really really good. A new staple!
Delicious. Had leftover sweet potato from making them earlier in the week. Didn't mash the beans as much as described so some were intact (just my preference). Had extra pie crust in the freezer, so I used that instead of making my own dough. They turned out great! I was concerned that the sweet potato or the green onions would be too strong a flavor, but everything mellowed out in the end. Delcious with a dollop of sour cream. Next time I'll also make some mango salsa.
loved these! i thought it was a bit labor intensive, but very worth it. i followed the recipe exactly for myself as a vegetarian and for my boyfriend, added andouille sausage to the filling. i served over spanish rice with my homemade salsa. we both loved this and can't wait to dig into our leftovers tomorrow.
This is my 2nd attempt at making these...I wasnt thrilled with the dough so I used another dough recipe which I found on a latin site. The dough recipe was close to cooking lights recipe, the difference was the use of shortening and I found it wasnt as dry as the cooking light version. I adore black beans and sweet potato but the filling needed something...I thought maybe a squeeze of lime which I didnt have so the I added my homemade salsa to it and certainly improved the flavor. I should add I did not have the poblano pepper...I added jalepenos to the filling. Toasted cumin seeds are great! I made it for X-mas appetizers. We will see what my family thinks.
Made this last night for a small Christmas gathering with friends. I followed the recipe exactly except I prepared the dough and filling the night before and assembled and baked them just before guests arrived. I found them to be good, they were a little bit more bland than I expected but overall had good flavor. I think if I make them again I may add more sweet potato, more poblano and maybe a bit more salt.
Easy to make and excellent flavor. Don't even think about using ground cumin in the place of toasting and grinding the cumin seeds. It's what makes the flavor. I froze them separately for individual future servings.