There are as many types of empanadas as there are cooks in Argentina, but this recipe is reminiscent of the famous empanadas porteñas (which are usually fried and much larger in size) that you’ll find ...

1- On a large pan, cook the ground beef over medium heat, stirring occasionally. Once cooked, remove from heat and drain any excess liquid. 2- In a medium to large pot, sauté yellow onions with butter ...

1. Put the flour, salt and sugar in a food processor and pulse to mix. Add the vegetable shortening, pulsing as you do so, and pulse just until the mixture resembles course cornmeal. 2. Add the egg, ...

Coat a large sauté pan with non-stick cooking spray. Add onion and pepper. Cook 2-3 minutes, until onions are slightly translucent. Add ground sirloin, cumin, salt and pepper. Continue to cook until ...

When I decided to create an empanada recipe for Hand Made, my cookbook that was just released this fall, I knew I wanted the filling to be an Argentine-style beef picadillo, with olives for tang, ...

Preparation: Preheat the oven to 400ºF and line a baking sheet with parchment paper. Make the dough: in a large bowl, mix the flour with the salt, butter, water, and vinegar with a wooden spoon until ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Next time you want to make burgers for a crowd, make these easy, cheesy sliders instead! Rather than ...

Perry, the founder of New York Street Food, brings you his latest review on New York City street food. We really like empanadas. How can you not like deep-fried dough stuffed with different types of ...