Ropa Vieja Empanadas

Cooking Light

Magazine Issue April 2016 View Magazine Issues

Page 130

Course: Main Courses

Photo by southerncooker

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southerncooker

Reviews

1 reviews, average rating 5.0 / 5

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southerncooker

10 years ago

★ ★ ★ ★ ★ 5/5

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We loved these. The filling is made and chilled and then you make the dough, fill and bake the next day. The olives in them give them a nice flavor. I will be making these again. My first time and I enjoyed making them almost as much as eating them.

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