Step 1: Heat 1 Tbsp. oil in a large pot over high. Cook beef, breaking up with a wooden spoon, until browned but not completely cooked through, 6–8 minutes. Remove beef and set aside. Step 2: Reduce ...

These easy empanadas de picadillo con papas are made using Maseca instant corn masa for a quick and reliable dough. The filling is savory, comforting, and perfectly balanced with tender potatoes. Each ...

This week, Chef Jackie Mendive of Jackie’s Empanadas on the Go shows Tina Redwine how to make professional-looking patties, turnovers and empanadas.

Place a can of condensed milk in a pot, cover with 2 in of water and boil for 3 to 4 hours, making sure the can stays submerged. Remove from pan, let cool, open. Take one empanada disc, put two ...

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Empanadas, little pies usually stuffed with beef (the national dish of Argentina) are a favorite traditional dish in Argentina. These are eaten by hand and they are often enjoyed as a snack, or may be ...

Looking for a free mini puzzle? Play the USA TODAY Quick Cross now. Cut empanada dough in half. Cover half with plastic wrap and return to refrigerator. Roll out dough to a thickness of about 1/8 inch ...