This versatile dough can be used for sweet or savory empanadas and can be baked or fried. Instructions: Sift the flour and salt into a large bowl and blend in the butter with your fingertips or a ...

Raspberry, goat cheese and almond empanadas—once filled and sealed, brush the tops with egg yolk and sprinkle with slivered almonds and brown sugar. The tang of the goat cheese and sweetness of fresh ...

In Mexican cuisine, the pastry turnovers known as empanadas fall into two main categories: sweet or savory. Sweet empanadas made with pastry dough come in several shapes, from traditional half-moons ...

Empanadas are fried, baked or air-fried hand pies that have either a savory or sweet filling, which is very popular in South America. They are also known as empanadillas (or pastelillos), depending on ...

Ten years ago, Fuego Bistro had 13 tables. Today, Jeff Ward's central Phoenix restaurant has 32. Why? Ward credits the “best kitchen staff in the country." Four chefs, all brothers, have worked in the ...

For Empanadas: Place chopped sweet potato in small saucepan. Cover with water and add salt. Bring to a boil, reduce heat and cover. Cook 5 minutes or until tender. Drain and set aside. In a deep ...

Makes 12 large or 24 snack-sized empanadas. Note: This recipe is adapted from a blog, thewoksoflife.com. From Kim Ode. To make the dough: In a large bowl, whisk together the flour and 1 1/2 teaspoons ...