Cooking Light Contributor Cooking Light Contributor
May 04, 2016

Empanadas are an often overlooked perfect party food. Portable, flavorful, and you can make them ahead. What's not to love? Recipes by Sandra Gutierrez

This Whole-Wheat Empanada Dough is light and flaky, yet perfect for baking instead of messy frying. Best part? Unbaked empanadas made with this dough can be frozen for up to 4 months, great for prepping ahead of a party. Freeze them in a single layer on a tray and then transfer to zip-top freezer bags. Just add 5 to 8 extra minutes on baking time, and they're ready to eat!

The flank steak in our Ropa Vieja Empanadas is a go-to choice in Latin American cuisine. The great thing is that it's also easy on the wallet while not comprising on the bold flavor.

Fresh vegetables and roasted poblanos chiles are such bold stars of these Zucchini Empanadas that you won't even miss the meat.

Man cannot live by empanada alone, so be sure to serve sides to round out the meal. Learn a new technique (and use it to impress your party guests) by preparing this Sweet and Sour Vegetable Escabéche.

To get a little extra color on the table, toss your favorite greens in our simple yet flavorful Chipotle-Yogurt Dressing.

And don't forget about the drinks! This outrageously easy Rum-Spiked Horchata puts a modern twist on the Latin American favorite by skipping the rice cooking and blending step, and instead using store-bought rice milk.

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