These were a treat. I wanted to avoid the grease that naturally occurs with minced beef, so instead I cubed up some stewing beef about 1/2 x 1/2 inch pieces. The texture of the Empanadas was surprisingly satisfying. So a big thanks to Catherine from Cookabily for posting these. I served these up with a black bean salad which included roasted sweet potato and a maple syrup based dressing. The recipe for the salad is listed on my profile, and tasted great. Nico from The Plant Based School gets the credit there.
Miracle they worked! Had to stay in the tins and couldn’t cut them out. Could have used one more pack of gelatin. Should have done apple butter on top.
