Buttery, creamy and cheesy. I baked chicken turnovers with the tastiest and moistest filling ever. It starts...
We’ve been obsessed with empanada making for a long time. We’ve baked them, we’ve fried them and...
The last time I wrote about empanadas, I was trying to decide which I liked better —...
I really can’t decide which I like better — baked or fried empanadas. The part of me...
Using the 20-minute ground pork and vegetable curry for the filling, I made pork curry empanadas the...
This empanada maker, the largest in a set of three, has been sitting in a kitchen drawer...