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Latin American Empanadas (Pipian Empanadas)
These savory pastries were created by Mariana Velasquez, a Test Kitchen intern who grew up in Bogotá, Colombia. “Whenever we took a trip into the country we would stop at a roadside stand for empanadas. We would wrap the empanada with a napkin, take a bite and pour a spoonful of aji sauce inside the stuffing. This empanada is called pipian because it uses toasted pumpkin seeds (pepitas). In Colombia, empanadas are deep-fried, but you bake these without sacrificing a crispy crust. They are fun to make with children.”

Ingredients
Directions
Associated Recipes
Nutrition Facts
Serving Size: 1 empanada
Per Serving:
198 calories; protein 5.8g; carbohydrates 22.7g; dietary fiber 1.7g; sugars 2.4g; fat 9.6g; saturated fat 1.1g; cholesterol 17.5mg; vitamin a iu 202.1IU; vitamin c 6.1mg; folate 59.6mcg; calcium 33mg; iron 1.8mg; magnesium 35.9mg; potassium 174.1mg; sodium 245.2mg; thiamin 0.2mg.
Exchanges:
1 1/3 starch, 1/2 vegetable, 1/3 lean protein, 1 1/2 fat
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