Easy recipe, but a crowd-pleaser! I did have to triple it for us, however. I put a dab of caramel topping and a dab of apple pie filling in each. Gone in a flash!

Yummmm. I accidentally added the sugar into the dough and it still turned out great.

These are so good. The dough always comes out so flaky. I've only made fresh apple ones and they are yummy. I'm wondering if any one has used this as a pie crust. Tip: When you pull them out of the oven quickly get them off the baking sheet or flip them over so they don't stick to the pan.

These were yummy. We'll make them again for sure. I found it easier to roll out small balls of dough one at a time, than it is to roll out the entire ball of dough and use a cookie cutter. I used thicker baker's filling rather than jelly and didn't have any problems with the filling running out.

These are pretty good pastries. However, they are not authentic and do not taste like empanadas. There is definitely something missing.

OK...I have to admit that when I read this recipe I thought what the HECK??? When I asked a co-worker about it (she's Hopie Indian), she also was wondering. However I continued on and made them. WOW!!!! They were a HUGE hit at my sweeites work, and mine where we both have a strong Mexican work force. Will make these AGAIN, and will use a meat filling next time. They are easy to make and YUMMY for the cold winter days. I didn't use a rolling pin to flatten, I shaped them with my hands as the dough is a bit sticky at first.

I made half of them with apple pie filling, and the rest with raspberry preserves and confectioner's sugar (the latter were better). I didn't have any problem working with the dough. Nevertheless, I think the crust would be more suitable for savory mini pies, and not sweet ones. To me it seemed a little too floury and would definitely go better with cheese, vegetables and spices.

This dough was AMAZING. I used it the same night I made it (I refrigerated it for about an hour or 2) and it worked GREAT. I didn't even need water to seal the edges - I just folded one side over and pressed it in with a fork. To make it healthier I did use 1/3 fat cream cheese, and half all-purpose flour with half whole-wheat flour. It still came out amazing! I also mixed 1 egg with a splash of milk and brushed both sides of each empanada with it before baking. I placed parchment paper on the cookie sheet to keep them from sticking and baked them for about 25 minutes. I doubled the recipe but it still only made about 10 empanadas... maybe I made them too big? I filled them with a meat mixture instead (olive oil, diced onions, garlic, diced mushrooms, ground turkey, paprika, cumin, garlic powder, red wine vinegar, shredded gruyere cheese), so maybe that's why they were bigger than they were supposed to be? Either way, they were DELICIOUS and I will definitely be making them again. A note - if you make them with a meat filling, make sure to let your meat mixture cool before making them!!! Also, I didn't use the sugar or cinnamon, since I didn't make these as a dessert. I'm tempted to try using this dough for the pie crust in the mushroom pie recipe on this site! Thanks for this recipe! EDIT (12/8/08): Ok i made them again this time using 3/4 whole wheat flour and 1/4 all-purpose flour. They came out just as great! Next time I'm going to try using all whole wheat pastry flour

This dough is the best. It is so easy to work with it! I made empanadas with apple, with jam and cheese+cilantro. All were great.

This recipe was very easy and convenient to make but most of the jelly seeped out of the bread even though i sealed it with a fork. besides that everything was great. I also suggest using wax paper so that you are not left scrubbing a bunch of jelly off of your pan

Yummm!! These are so good. Made them with an apple pie/raisin filling and they were so great! I will double this recipe next time though as this made about 10-15 empanadas and they are a bit of work. They taste like mini pies and the crust is so flaky and yummy!

This recipe took a bit of effort & if you're not careful the dough can come out fragile or soggy. All in all, people looooved them. I did rasberry w/ powdered sugar & others w/ apple pie filling w/ the cinnamon sugar. Yum!!!A hit at my Mexican themed dinner party!

This was a hit at a Chilean dinner party that I attended. I filled some of these with chopped up apple pie filling and tossed in cinnamon and sugar. The others I filled with pear preserves and tossed in powdered sugar. The apple filled ones were the best. I brought home an empty container, was looking forward to some leftovers. :)

These were very good the second time because I did have trouble with the stickiness of the dough the first time I tried this recipe. I went ahead and made them immediately this time without refrigerating. I used homemade apricot preserves and the dough turned out flaky and tasty.

Worth the effort....they take a little time but taste wonderful. My favorite filling is rasberry. I use a perogie maker and it worked great. They are a hit wherever we take them.

I made this recipe exactly as written. I found some pineapple/apricot preserves to use as a filling. I took them to a Mexican-themed party and they were a huge hit. They are flaky and tender--I will make them again!! Thanks!