Small pockets of dough filled with ham, onion, tomatoes, parsley and hard-boiled eggs. These are as tasty as they are easy and impressive. They make great appetizers!
These are really yummy! Make sure to squeeze all the "juice" out of the tomatoes as it makes sticking the dough together more difficult. Very good right out of the oven with some sour cream! - 20 Sep 2006 (Review from Allrecipes USA and Canada)
I made these last night for a tapas party at my place, along with a couple of other "small plate"-type dishes. These really exceeded my expectations! I actually made the filling the night before, and I tried it for seasoning - it tasted fine, but not great. We also went ahead and assembled them that night (using a fork to press down the edges to seal), and popped them in the fridge overnight. They came out GREAT! We served with sour cream and they were really tasty. Definitely came out to be more than the sum of its parts! Highly recommend! :o) - 18 Apr 2008 (Review from Allrecipes USA and Canada)
Really good and easy, and taste good with all different fillings. Be sure not to fill the empanadas too much, and be careful not to touch the edges with the filling or they will be hard to seal closed. - 31 May 2007 (Review from Allrecipes USA and Canada)