I created an account just to tell you how much a love this recipe! I make these but usually triple (or more) the batch and freeze - it’s so nice to have these 30 minutes away whenever I want them without any effort! Thank you for this totally delicious recipe, I’ve been making it for years now!
I omitted the raisins and in place of ketchup used some tomato paste from a tube, a few dashes of red taco sauce, and a dash of cumin and the cinnamon. I cut 26 rounds out of the pie crusts and only had about 1 tsp of filling left over. They were very tasty and flaky and two bites each - the only problem was the pastry was so flaky it was hard not to have them break when eating. But they were very good and we all liked them. Fairly easy (hands-on time about right). Highly recommend.
Loved this recipe. When I assembled the empanadas I found it easier to measure out all the meat mixture before placing it in the rounds. I also had leftover filling but everyone was happy to learn that all we had to do was get the extras out of the freezer.