As someone who’s always been enchanted by the magic of handheld
pies, I was beyond excited to get my hands on Donna Kelly’s latest cookbook, Empanadas. Let
me tell you, this book is a game-changer for anyone who loves food that’s as
fun to make as it is to eat. With over 70 recipes packed into its pages, it has
quickly become my go-to for creating flavorful, golden turnovers that bring joy
to every bite.
What I love most about this cookbook is how
approachable it makes empanadas, whether you’re a seasoned home cook or just
starting out. Kelly offers three distinct dough recipes, each one carefully
crafted for either frying or baking to achieve that perfect crispy or flaky
texture. And for those days when time isn’t on my side (hello, weeknights!),
she includes a genius shortcut using tortillas. It’s like she knew I’d need a
quick fix to satisfy my empanada cravings.
The heart of this book, though, is the fillings;
over 60 recipes that take you on a global flavor journey. I’ve been having a
blast experimenting with savory options like Venezuelan Mojo Chicken, which
bursts with zesty citrus and herbs, and Mexican Street Corn, a creamy, spicy
nod to one of my favorite street foods. The Louisiana Jambalaya filling brought
a taste of New Orleans to my kitchen, while the Asparagus and Goat Cheese
empanadas felt like a fancy springtime treat that had me going back for seconds
(okay, maybe thirds).
Kelly also sprinkles in holiday-inspired
fillings that make every occasion feel special. I’m already planning to whip up
the Lucky New Year’s Hoppin’ John empanadas for a festive start to 2026, and
the Easter Ham and Scalloped Potatoes filling is calling my name for next
spring. But the real showstoppers for me? The sweet empanadas. The Peach Melba
filling, with its juicy peaches and tart raspberry drizzle, is pure summer bliss, and the Chocolate
Raspberry empanadas? Let’s just say they disappeared from my counter faster
than I’d like to admit.
To top it all off, Kelly includes seven bonus recipes for sauces
and drizzles that take these pies to a whole new level. I’ve been obsessed with
pairing her tangy chimichurri with the savory fillings and her sweet caramel
drizzle with the dessert empanadas. It’s these little touches that make every
recipe feel like a complete experience.
Donna Kelly has truly outdone herself, and I can’t wait to keep
exploring this cookbook. If you’re ready to dive into the world of empanadas,
grab a copy of and let the folding, filling, and feasting begin! 
You can order your copy here.
Disclaimer: I received
an advanced digital copy of this book from Gibbs Smith in exchange for my
honest review.
As an Amazon Associate I earn from qualifying purchases.
3 comments:
What a fun cookbook! I do love hand pies and empanadas of all types. I cannot get lunch at a certain local fast food place without one of their apple pies. This is right up my alley!
Oh that looks like a great find Pattie! Back in the 1970s my folks used to take us to a the Argentina Steak House in Tulsa. They brought out little empanadas instead of the usual bread, and oh my we loved them so much. They were simply dough and some kind of simple meat filling, not even spicy, but so, so good. I'm eyeing the dough recipe in the photos.
They all sound so good! I love the idea of subbing tortillas!
Jenna
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