Empanadas are our new fave dinner

[Anonymous]

Recently learned about making empanadas with remade dough and in the air fryer. We really love them and I like how we can make varied fillings and make multiple kinds. We eat with a side salad.

So far for fillings we have done:

-Spinach, ricotta, mozzarella, parmesan
-Vegetarian Philly cheese steak with beefless crumbles, peppers, onions, provolone cheese
-Pizza empanadas with tomato sauce, cheese, pizza topping fillings

[Anonymous]

Also easy to make them in bulk and they make great leftovers!

[Anonymous]

I'd love to give it a try. Can you suggest a recipe?

[Anonymous]

Doesn’t sound healthy at all with all that cheese.

[Anonymous]

Did you know that you can also make a big batch and freeze for later use?

[Anonymous]

None of these are empanadas, but, continue on.

[Anonymous]

Anonymous wrote:None of these are empanadas, but, continue on.

+1

But oh well. I guess any filling inside of empanada dough is delicioso.

I might make some for dinner tonight now.

[Anonymous]

I make them with picadillo filling and using store-bought puff pastry dough, and bake them.

[Anonymous]

Please post the general recipe and what dough you use. Sounds like a wonderful cross of empanadas and Stromboli.

[Anonymous]

You can buy empanada dough discs in the freezer section

[Anonymous]

I am by no means picky, but always find them way too dry. Flame away.

[Anonymous]

Anonymous wrote:I am by no means picky, but always find them way too dry. Flame away.

Same.

[Anonymous]

Anonymous wrote:I am by no means picky, but always find them way too dry. Flame away.

Then you are eating poorly made empanadas. Make your own dough, add meat, and they're so much better.

[Anonymous]

I use the empanadas and usually make some variation of:

Beans with grated cheese and some spices
Mushrooms sautéed with garlic onion and thyme and a small amount of mozarella, Manchegl or similar
Wilted spinach with garlic and a little cheese

If you use meat (usually leftover), especially shredded chicken you really need a fair amount of sauce to keep it from getting dry. And make sure the ingredients are cold when you fill the disks — if it’s warm it melts the fat in the disk and it all ends up soggy.

I bake in oven but have also fried in shallow fat.

[Anonymous]

Whoops meant to I say use the Goya empanada disks.