Empanadas by Donna Kelly, Reviewed

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.

Resolutions & Empanadas OR I resolve to eat more Empanadas

Do you make New Year's resolutions?  I do.  I make them all year long.  I'm quite flexible when it comes to making up my mind, and so always keep a notebook close at hand to allow the jotting of revisions all year long.  Sometimes (rarely) I actually keep the resolutions that I make.  Most of the time though, I just resolve to add them to next year's list and hope for the best.

I've got a head start this year, however, as one of my resolutions was to learn more about food.  The collage of books you see above is but a part of what I currently have on hold at the library (and apparently the limit is 25).  In 2011 I've decided that I want to learn to cook more ethnic and regional foods.  I have never, for example, made a tamale from scratch.  I want to do this.  I want to learn more about the cuisine of Portugal and Spain, more about foods of various U.S. regions of the South, West, and Northeast.  I plan on reading and reviewing each book and sharing with you one or more of the recipes.  It should be an interesting journey for us both.

All of the searching for cookbooks put me in the mood for Mexican food, so I made use of the Beer-Braised Beef and Onions left over from the Insight Bowl dinner (an EXCELLENT recipe!) in the form of empanadas.  I used Grands biscuits that I first spread with refried beans before adding the beef, a dollop of salsa, fresh cilantro, sliced black olives, sliced scallions, and grated cheese.  As sides I served Ina Garten's Guacamole Salad and Spanish Rice.  Delicious!

What do you resolve for 2011?