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 ...

Empanadas are fried, baked or air-fried hand pies that have either a savory or sweet filling, which is very popular in South America. They are also known as empanadillas (or pastelillos), depending on ...

Want to cook up some empanadas with last year's deer? Look no further than the "Know When to Fold 'Em" venison empanadas, by ...

Spring weather is here, and my bike is already at the ready in the backseat of my car, awaiting the days when I can hop onto a bike path or trail after work and ride with the wind on my face and ...

Owners, Diego Felix & Sanra Ritten, own and operate Fonda Felix, a kitchen that works out of Kelly’s French Bakery on the Westside that is producing beautifully baked empanadas. The two are keeping it ...

However, many countries have a variation on the empanada, which makes defining its true origin a bit tricky. Despite all the names and methods, an empanada is merely a pastry turnover filled with an ...

Over a decade ago, former Westword food editor Mark Antonation began his food-writing career by eating his way up Federal Boulevard. Now, we’re turning our attention to another vibrant culinary ...

Given a choice between a fried empanada or a baked empanada, I invariably go for the fried — mostly because I love the way frying can bubble up a pastry crust, give it layers and a bit of brittle ...