Blogger Yvette Marquez of Muy Bueno bakes up a batch of savory Mexican hand pies, filled with beans and spicy chorizo. An ideal recipe for making ahead and freezing!
SAVE ON THIS RECIPE!
Always start with chilled dough and a well-floured work surface.
Empanadas can be frozen and baked at a later date. Freeze unbaked empanadas for up to 3 months in sealed freezer plastic bag or tightly covered container.
Another shortcut is to prepare the dough and filling ahead, and keep them in the freezer.
This dough can also be made using a food processor.
Double the dough recipe for additional empanadas.
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