ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR. MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN AND FOLIC ACID), WATER, VEGETABLE SHORTENING (INTERESTERIFIED SOY BEAN OIL AND/OR PALM OIL), SALT, DOUGH CONDITIONER (CORN FLOUR, L-CYSTEINE HYDROCHLORIDE, ASCORBIC ACID), FERMENTED WHEAT FLOUR, CORN SOLIDS.

Share this product using: Prepare flavorful homemade empanadas easily with convenient GOYA® Tapas Criollas – Dough for Turnover Pastries, which are perfect for baking or frying.

Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy Empanadas as an appetizer, a main dish, or even after your main course.

Ingredients. ENRICHED, BLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), WATER, VEGETABLE SHORTENING (INTERESTERIFIED SOYBEAN OIL AND/OR PALM OIL), SALT, ASCORBIC ACID, CULTURED WHEAT FLOUR, ANNATTO, NATURALLY FERMENTED LACTIC ACID & ENZYMES ...

Today we're making homemade empanada dough that can be used to make pastelillos, empanadas, and so much more! It's made with just 5 ingredients (flour, butter, salt, egg, and water) and comes together in less than an hour.

Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, vegetables, or even fruits. Empanadas have their origins in Galicia (Spain) and Portugal.

Discover our extensive line of products in the freezer section, which includes discs that can be baked or fried, and come in a variety of sizes and colors. Just choose your favorite and start creating succulent empanadas as well as other delicious recipes you'll discover here!

Baked empanadas are easier because you can bake a whole ton at once and certainly lighter without all that deep fried goodness but they don't have quite the same flavor as the fried version. So I leave it up to you! Don't skip the egg wash if baking because it is what helps give the empanadas their color!

An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing.

Today we're making homemade empanada dough that can be used to make pastelillos, empanadas, and so much more! It's made with just 5 ingredients (flour, butter, salt, egg, and water) and comes together in less than an hour.

Yes, the product is vegan, so no dairy.

empanada, a baked or fried pastry stuffed with any of a variety of fillings, such as meat, cheese, vegetables, fruits, and other ingredients. Empanadas can be found around the world, especially in Latin America, Spain, and Portugal.

Both cooking methods produce delicious empanadas. If you want a healthier merienda, bake them in the oven. If you're working with less time, frying them is the way to go. Try both and ask your loved ones to vote on their favorite.

Reduces Health Problems: Since baking requires little or no added oil, there is a reduced risk of heart disease and other unhealthy conditions. Retains Nutrients: Baking helps retain the nutrients in foods without adding any extra salt or fat.

Oil is a saturated fat and is therefore, high in calories. The addition of oil in frying adds to the calorie count of the food. However, baking does not add any additional calories and fats to the foods you cook and is thus, always preferred over frying.

Empanadas are first cited to be from Portugal and Galacia, Spain. "Empanada" comes from "empanar" which means "to wrap or coat in bread" in Spanish. The earliest mention of empanadas by name is in a 1520's cookbook in Catalan!