Store bought empanada wrappers

I use them to make Jamaican beef patties for the hubs.

I use El Salteno, for baking, when I can.

Goya, when I can’t.

Old Chowhound thread, hopefully permitted.
"SuziQZ 02/10/09 9:07AM
I have just gone through the hassle of trying all kinds of recipes for the dough and I didn’t have any success until I finally ordered online. I’ve heard that La Salteña shells (Criollas para Horno) is the preferred frozen shell in Argentina and by Argentinean cooks in the US. They’re made with very few and simple ingredients (real butter!). You might find them (in the freezer section) at Latino markets for under $3 (12 shells in a package) - which for can be cheaper than buying the butter and flour for a short pastry. You can also buy them online at

Wanted to share this reference for “for frying” vs “for baking”.

"What’s the difference between the different types of tapas?

I’ve found 3 types of La Salteña tapas in the store. ‘Para Horno’ means ‘for baking’. ‘Para Freir’ means ‘for frying,’ and ‘Hojaldre’ means ‘puff pastry’. The horno style and the hojaldre style are both for baking. The horno style is a pie-crusty type of dough, whereas the hojaldre will give a delicate, flaky pastry-style crust. The fried style lends itself well to seafood or vegetable empanadas, and is more typical in the Buenos Aires area. Of the other brands I’ve used, the dough style is most like the ‘horno’ style"

Empanadas 101–Pre-madeTapas and FAQ

Here’s mine.

Husband says they look “clunky” and would prefer a fork press.


Here is a recipe from Shane Delia , owner of the famous restaurant MAHA , and BIGGIE SMALLS in Melbourne, Host of his own TV show in Australia for duck and apricot sambusek who in his preamble in his book says it is all about the pastry, light and flaky .

This was passed on to me from another friend , Maus, owner/blogger of Passion Fruit Garden. The picture was what Maus made recently. This is all that was left from 24 of them . She made the pomegranate jelly as dip but just ate the sambusek without the dip and says Delia was right , it is all about the pastry , the dip did not matter.

Filling Ingredients
1½ tbs* olive oil
1 brown onion, finely diced
250g minced duck ( can use lamb instead)
100g dried apricots, finely chopped
30g pine nuts, toasted
1 tbs* pomegranate molasses
2-3 tsp ras el hanout
flaked sea salt - ( ordinary salt would do just fine)
vegetable oil for deep frying**
*These are 20 mil tablespoons

**Use an oil that has a high smoke point - canola, sunflower , peanut oil rice bran oils are all good choices.

Pastry Ingredients
400g type ‘00’ flour
1 tsp flaked sea salt (which is the equivalent of ⅓ - ½ tsp of fine table salt)
150mls of cold water***
60 mls olive oil***

**It is notoriously difficult to accurately predict the amount of fluid you will need when making pastry and bread. It all depends on your flour’s ability to absorb liquid. I added a bit more oil and water. Keep adding oil and water and keep kneading until you have a nice smooth dough. Just make sure you only add a little at a time.

Heat the olive oil in a heavy based pan over low heat.
Add the onions and cook for 15 minutes or until golden brown - do not let them burn.
Add the minced duck and cook until all the juices have evaporated and the meat is brown.
Add the apricots and pinenuts and cook for a further 10 minutes, stirring frequently.
Add the pomegranate molasses and ras el hanout and season to taste with salt.
Set aside to cool.
Place the flour and salt in a large bowl.
Add the water and olive oil and mix together until a dough begins to form. If it does not form, add a bit more water and olive oil.
Turn out onto your bench and need until the dough is soft and smooth (5-7 minutes) - add a bit more oil and water, if necessary .
Wrap the pastry in plastic film and place in the fridge for, at least, 1 hour.
When ready to assemble, cut the dough in half and re-wrap one half.
Roll out the other half as thinly as possible then cut into rounds using an 8 cm (I used a 10 cm) cutter. Mine kept shrinking so I had to re-roll them, let them rest and then roll them again.

Place 1½ teaspoons - 2 teaspoons of filling ( depending on size o rounds) on one half of each round.
Moisten the edges and fold over to make a small pasty - crimp.
Repeat until all the filling is used.
Heat your oil to 180°C.
Add the sambusek in batches and cook for 3 minutes or until golden brown.
Serve immediately![image|700x525]



Those look amazing! What can you tell me about wrappers for baking vs wrappers for frying? Eventually I will examine differences in recipes, but I just buy mine!

Have not been posting
Busy Busy Busy with all these weeds sprouting up everywhere
Also, son has been in and out of the country so, do not need to cook and when he is here, for 4 weeks, he is out with his friends sleeping and cooking in our boat .

Probably will do so a few times as expecting guest from the Netherland for 4 weeks. maybe smoke or cook paella etc. Hope I can remember to take pictures

I generally use store bought dumpling wrappers for my siomai, pot stickers etc from the asian store now that I do not have to worry about gluten free product since m husband’s passing.

For sopring rolls, I use store bought ( from the Philippines) very very thin individually separated SIMEX wrappers . They now carry individually separated wrappers, for just a bit more expensive but worth it as it takes at least half an hour to an hour to separate the other wrappers. Ina addition, once each spring roll is rolled, each of those wrapper will keep the spring rolls separated during freezing, until it is thawed just before frying, baking ( at 400 degrees sprayed with some EVOO) or some Chinese prefer eating them just that way, fresh without frying or baking.

Nowadays, I seldom make puff pastry shell anymore.
In DC, there is now an empanada chain that sells empanada from different countries and if I do go to DC, I would purchase it if close to my destination.

1 Like