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.

Tate's Bakeshop Squash Rolls

Brush tops with melted butter as soon as you pull them out of the oven.

With dire weather predicted Monday through Wednesday of this week, it is time to hunker down with homemade bread, steaming pots of soups and stews, and a stack of good books.  In preparedness I made a batch of Squash Rolls.  Hot from the oven these are so light and delicious that one calls for another.  If the thought of making bread has you shaking in your snow boots, don't despair, I made these in the bread machine!  Both the traditional directions and ABM directions are below, so you can decide for yourself how to proceed.

Shaped and ready for the oven.  When shaping them into rounds, pinch the dough together and place the rolls, pinched-side down into the pan.

You can see the little flecks of butternut squash throughout this delicious roll.

Tate's Bakeshop Squash Rolls

1-1/4 oz. package active dry yeast

1/4 cup warm water

1/2 cup milk

1/2 cup squash*

1/3 cup sugar

1 teaspoon salt

4 Tablespoon butter 

2-1/2 to 2-3/4 cups all-purpose flour

Traditional directions:

Dissolve yeast in warm water, with a temperature between 105-110 degrees F; set aside. Scald milk in a heavy medium saucepan.  Remove from heat and add squash, sugar, salt, and butter.  Stir until butter is melted and fully incorporated into the mixture.  Add yeast and water to the squash mixture. Place 2-1/2 cups flour in a large bowl.  Add the squash mixture to the flour and mix together well.  Turn dough onto a floured board and knead it until it is smooth and elastic, adding more flour as needed.  Oil a medium-sized bowl.  Turn dough into bowl, cover and place it in a warm spot to allow it to rise.  Once it's doubled in size (about 1 to 1-1/2 hours depending upon the temperature of your house), punch it down and move it to a floured board.  Divide the dough into twelve equal portions and shape into rolls.  Place the rolls in a greased 9" x 13" pan. Preheat oven to 350 degrees F.  Bake the rolls for 20-25 minutes until golden.

ABM directions:

This is not a bread machine recipe, per se, but I have found that a lot of non-ABM recipes work just fine in the bread machine, these rolls included.  I simply put all of the ingredients into the bread machine according to the manufacturer's instructions and set the machine to the "dough" setting.  After the 90-minute cycle was complete. I dumped the dough onto a floured board (the dough is a bit sticky, but don't be alarmed, the rolls will come out fine), punched it down and continued as directed above, by shaping them and putting them into a greased pan and baking.  The rolls pictured here are the result of having been made in the bread machine.

*I emailed Kathleen King, owner of Tate's and editor of the cookbook, and asked her which is better, to roast a fresh butternut squash or use frozen.  She told me that frozen squash may be used equally well in this recipe and saves a lot of time and trouble.  Simply thaw out the package of squash, measure out the 1/2 cup and then cook and enjoy the rest.

For more delicious recipes from Tate's, I strongly recommend this book.

This is linked to:

Facing Phyllo Fear - Wild Mushroom Bites

When I made the very few New Year's resolutions that I did, I also resolved to tackle them during the first month of the year so I could coast the rest of the time.  Here's another to check off my list - working with phyllo dough. Yes, I know a lot of people use it routinely, but I've always found those gnat-wing-thin sheets to be daunting.  Frankly, now having worked with it, I still can't say I find it any less daunting, but having successfully made close to 40 appetizers this afternoon I will say that I wouldn't hesitate to work with it again, and the results were wildly successful (if you'll pardon the pun).

This recipe is an adaptation of one I cut out from Colonial Homes magazine back in 1995 (yes, I've been in denial for that long).

It's very easy to put together and once I got the hang of the flag-style folding of the dough I got to be pretty fast.  I could not, however, work fast enough to prevent the dough from drying out.  Nor could I work fast enough to keep the dull ache in my lower back from turning into a searing pain crawling up between my shoulder blades from standing at the counter at a perfect 45-degree angle for what turned out to be close to an hour.  (Next time, I'll sit down, or enlist help.)  And I couldn't help but think while I was first carefully folding each piece into a perfect triangle, then later into rather reckless triangles, and watching them grow from the size of a bite-size snack to that of a sandwich to that of a small Buick in an effort to use up filling that never seemed to deplete, that perhaps this recipe was a bit advanced for a rookie like me.  On the other hand, just think how great I'll do when I select something MUCH simpler next time!

Wild Mushroom Bites

2 tablespoons butter

1/2 pound portobello and/or shiitake mushrooms, chopped

About 5 ounces regular white mushrooms, chopped

1/2 cup chopped green onions (3 to 4)

1/4 teaspoon salt

2 tablespoons dry white wine

1 tablespoon flour

1/4 teaspoon dries thyme

12 sheets (about 13 x 9 inches) phyllo dough

5 tablespoons unsalted butter, melted

Rough chop mushrooms and scallions.

In a 10-inch skillet heat 2 tablespoons butter over medium-high heat.  Add mushrooms, green onions, and salt. 

Stirring frequently, cook 5 minutes or until mushroom liquid is released.

In small bowl, stir wine and flour together until smooth; gradually stir into cooked mushrooms. Cook until mixture is thickened and smooth, stirring constantly.  Cool mixture to room temperature or refrigerate.

Preheat oven to 400 degrees.  Grease a large cookie sheet.  Unwrap phyllo dough, unroll, and remove 12 sheets. Place dough on dry countertop; cut phyllo sheets lengthwise into four 13-inch by 2-1/4 inch strips; cover with waxed paper and a damp towel.

For each triangle, place 1 strip phyllo on work surface and brush lightly with melted butter.  (Keep remaining sheets under waxed paper covered with a damp towel.)

Place 1 teaspoon mushroom filling on one end of strip.

Fold end of strip over filling at a 45-degree angle.

Aligning end of pastry with edge; continue folding, keeping edges even, to make a triangular package; brush with butter.  Repeat with remaining strips, butter, and filling.

Place triangles on greased cookie sheet.

Bake 12 to 15 minutes or until golden brown.  Serve hot.

Makes about 48 hors d'oeuvres.

The dough that I couldn't use before it dried out. 

Obviously my husband and I couldn't eat all of these, as tasty as they were, so I opted to try freezing them.  I'll let you know how that works out.

Adapted from a recipe in Colonial Holmes magazine, December 1995.

Cinnamom Rolls a la ABM

I think the best $42 I ever spent was on an automatic bread maker from Wal-Mart.  I never shop at Wal-Mart, but a friend told me of this amazing price on a Sunbeam bread machine and, after reading a plethora of online reviews, I figured it was worth a try.  Boy, was it ever!  I have made any number of successful breads and rolls in this little machine ever since I got it.  (It also makes soup and jams, but I can make a decent soup and jam on my own, so figured I'd use it to do something I don't do well, and that's yeast dough.)

The recipe made two 8" x 8" pans of rolls.  One I froze, the other I baked.

This is how they looked hot from the oven.

I made a simple glaze of powdered sugar, cream, vanilla and cinnamon, and drizzled it all over the top.



Go ahead, take a closer look.  Can't you just smell them?

The month of November is probably my most experimental in baking.  I try all sorts of new recipes to determine just which ones will make the Thanksgiving day cut.  That includes a relaxed breakfast a deux before the craziness of the day's preparations begin.  This year I'm trying to decide between these and the version with pumpkin (yet to be tried).  I'll let you know.

Cinnamon Rolls for the Bread Machine

1 pkg. yeast

1/2 c. water, room temperature

1/2 c. milk, room temperature

1/3 c. granulated sugar

1/3 c. butter, room temperature
1 tsp. salt

1 egg, room temperature

1 tsp. vanilla

3 3/4 c. all-purpose flour

Filling:

2 T. butter softened

1/2 cup light brown sugar

1/2 cup chopped pecans

1 T. cinnamon (or to taste)

Add ingredients, according to your machine. Use dough cycle. After dough is done, roll out into a 15' x 9" rectangle on lightly floured board or surface.

Spread the entire rectangle with softened butter. Sprinkle filling mixture evenly over all.

Roll up from long side, cut into even 1" slices and place in buttered 13" x9 " pan or two 8" x 8" pans.  Allow to rise, covered, for about 40 minutes or until doubled in size (see photo). Bake at 375F, 25-30 minutes. (I baked mine at 350, because I used a glass baking pan.)