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 ...

“I’ll make the dough this year,” I tell Nelly on the phone. I’m determined, though my talents flourish nowhere near the kitchen. “I like Nelly’s empanadas,” my daughter Olivia says when I hang up.

1. Preheat oven to 400 degrees. In a small saucepan, bring one half cup of the beef stock to a boil and add raisins. Remove from heat and let sit for 20 minutes. Heat a large skillet over medium heat; ...

Chicken and black beans are a classic combination, especially mixed with corn, peppers and onion. This marriage of flavors works well as an empanada filling. And it also goes well atop steamed rice.

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 ...

Sonora has two distinct cuisines, one based on the bounty of the land, the other born of the bounty of the sea. The mountainous east is the land of roaming herds of cattle, wild greens grown in river ...

Note: Unlike the individual empanadas of Latin America, the Spanish empanada is a large pie that can be sliced into individual portions for a picnic lunch or a sit-down dinner. You can substitute ...

Over the years, Santos has made a commitment to himself—and those who try his food—to honor his Mexican heritage by infusing the familiar flavors and culinary techniques he grew up with into his ...

San Antonio loves its empanadas. But when most of us walk into a panadería, we’re scooping up bags of pastries stuffed with pineapple, strawberry, sweet potato and other sugary fillings. But mastering ...

Savory or sweet... flour or corn dough... there are many styles of empanadas from various cuisines around the world. There are the classic Spanish empanadas sometimes stuffed with tuna, Colombian ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...