W e're celebrating National Empanada Day with The Empanada Girl herself, Chef Stefania Fochi. She went from making empanadas ...

From Argentina to Venezuela to Cuba to Chile and Colombia, L.A. is an empanada town as much as it is a taco and pupusa town.

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José Andrés' tuna empanada recipe uses store-bought puff pastry and canned tuna in olive oil to make things simpler for home cooks. For a classic Spanish combination, the tuna is mixed with ...

Cook over a medium heat for 5–8 minutes ... Press the edges together firmly then crimp or press the edges with a fork. Put the empanadas on the baking tray and brush with beaten egg.

Of course, the empanadas are the main event at lunch, but there’s also a delicious pickled eggplant dip to go with our chips ...

Cook until both meat and potatoes are tender ... Heat oven to 375 degrees. Place empanadas on a parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter ...

Add all the remaining ingredients, including the spinach and cook for a few minutes until ... it easier to crimp the dough when shaping the empanadas.

“My mom gave me some recipes for beef, chicken and spinach empanadas and my dad gave me the dough recipe,” Fochi recalls. “I started developing them a little further and playing with proportion ...

Island Empanada offers 28 different kinds of empanadas. It has seven locations on Long Island: Merrick, Ronkonkoma, Commack, North Babylon, Medford, Shirly, and Rocky Point.