Empanadas are our new fave dinner

[Anonymous]

How is an empanada different from a calzone?

[Anonymous]

Anonymous wrote:How is an empanada different from a calzone?

What OP is describing is not authentic empanada (the spinach one was close). It’s pastry stuffed with X. And empanada tends to be more similar to a pie crust, where I find a calzone to be slightly more bread like. They’re very similar though, and really either one stuffed is delicious. I think the main difference is that empanadas are smaller and bite-size, whereas calzone and Stromboli’s are larger. You can find the Goya brand empanada discs in the freezer section at giant. Stuff them, bake them and enjoy them!

[Anonymous]

My family loves the empanadas at Botanero. The filling is ground beef simmered in a red wine reduction with a little mozzarella, and they’re served with a mildly spicy citrus aioli. The filling is never dry, it’s even just a tiny bit creamy, and the dough is crisp. I wish I could make them at home.

[Anonymous]

Anonymous wrote:How is an empanada different from a calzone?

The dough is different in taste, texture and ingredients.

[Anonymous]

Look up Chilean empanadas. Beef, onions, spices, olive, raisins, hard-boiled egg.

[Anonymous]

Anonymous wrote: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

I use the Goya discs a lot but I haven't found success in the air fryer, they always are too tough. I'd love to avoid frying them in oil. Are you doing something special to the dough before you put it in the air fryer?

[Anonymous]

Good tip OP. My kids like restaurant empanadas but it never occurred to me to try them at home. I assumed there was deep-frying required. How long do they go in the air fryer? Do you prep them in particular way?

[Anonymous]

Anonymous wrote:

Anonymous wrote:How is an empanada different from a calzone?

What OP is describing is not authentic empanada (the spinach one was close). It’s pastry stuffed with X. And empanada tends to be more similar to a pie crust, where I find a calzone to be slightly more bread like. They’re very similar though, and really either one stuffed is delicious. I think the main difference is that empanadas are smaller and bite-size, whereas calzone and Stromboli’s are larger. You can find the Goya brand empanada discs in the freezer section at giant. Stuff them, bake them and enjoy them!

Yeah I mean I don't think you have to get all picky about what is and isn't an empanada. Every culture has some version of this...samosas, calzones, fatayer, pizza pockets (lol). Put whatever filling you want in there!

[Anonymous]

Anonymous wrote:

Anonymous wrote:How is an empanada different from a calzone?

What OP is describing is not authentic empanada (the spinach one was close). It’s pastry stuffed with X. And empanada tends to be more similar to a pie crust, where I find a calzone to be slightly more bread like. They’re very similar though, and really either one stuffed is delicious. I think the main difference is that empanadas are smaller and bite-size, whereas calzone and Stromboli’s are larger. You can find the Goya brand empanada discs in the freezer section at giant. Stuff them, bake them and enjoy them!

If it’s inside a empanada dough it’s an empanada. You can put anything you want in there. In Argentina you find allllll different kinds. My favorite is cheese and salami.

[Anonymous]

So… who has a good empanada dough for those us us wanting to try!?

[Anonymous]

Anonymous wrote:

Anonymous wrote:How is an empanada different from a calzone?

The dough is different in taste, texture and ingredients.

Also empandas are smaller and can be eaten with 1 hand and are fried, no? Calzones are bigger, messy (fork and knife) and baked.

[Anonymous]

Anonymous wrote:So… who has a good empanada dough for those us us wanting to try!?

OP here. We previously made empanadas from scratch but using the frozen Goya discs has helped to make this more of a weeknight meal.

For the person who asked - we do brush lightly with melted butter on the outside.

And all the eye rolls in the world for people trying to gatekeep empanadas.

[Anonymous]

My favorites are ham and cheese or beef with olives. I never know if it's worth it to make them-they are only $1.50 each in my neighborhood (victim of inflation, they were always 1.00). I make most of my food from scratch, but for empanadas I do buy the prepared discs and usually fry them so they aren't tough.

[Anonymous]

I get the frozen Goya ones in white and blue packaging, it is specifically made for baking and does not come out dry.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:How is an empanada different from a calzone?

The dough is different in taste, texture and ingredients.

Also empandas are smaller and can be eaten with 1 hand and are fried, no? Calzones are bigger, messy (fork and knife) and baked.

And cheese-centric.