Cover and chill in the refrigerator for 30 minutes. Combine the minced onion, ground beef, tomato paste, garlic, and cumin in ...

However, sometimes homemade is best. Making homemade empanadas is a delicate process from forming the dough, cooking the filling, and then putting it all together for cooking. So, to find out the ...

This homemade Argentinian empanada dough is a tender, flaky crust that wraps history, tradition, and love into every bite.

She calls empanadas a “meal in a pocket,” and they’re made with a typically meaty filling in a half-moon-shaped crust that’s sealed around the edges. When she immigrated to the United ...

Wrap dough around the filling to form an empanada, pressing the edges together. Heat oven to 375 degrees. Place empanadas on a parchment-lined or oiled baking sheet, about 1 inch apart.

(Shae Hammond/Bay Area News Group) The dish: Try the perfectly toasty Traditional Beef empanada, its filling dotted with piquant Kalamata olives and sweet raisins, with a side of chimichurri.