Empanadas

Empanadas

So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

Step 1: Find Goya empanada "disco" wrappers in your local freezer case.

Step 2: Create an empanada filling you find delicious. Yes, there are some traditional fillings (we found some good traditional filling recipes, but really you can make an empanada with whatever you want. For dessert empanadas, I'm partial to guava and cheese empanadas.

Step 3: After defrosting your discos, fill them with empanada filling and seal them shut. You first want to roll each disco out just a bit to loosen up the dough. Then, put about 1-2 tablespoons of filling inside (not in the middle but on one side, leaving ~3/4" empty space from the edge). Fold over the other half of the dough, making a half moon shape. Pinch shut with your fingers, then crimp the edges with a fork.

Step 4: Brush with a light egg wash (a beaten egg).

Step 5: Bake at 375 degrees for 20-25 minutes, or until golden brown.

Step 5 alternate 1: Fry in 350 degree oil until golden brown on all sides, turning occasionally.

Step 5 alternate 2: Freeze unbaked empanadas (first flat on a cookie sheet so they don't stick together, then in a freezer bag). Defrost and bake/fry as directed. You can probably bake straight from frozen if you add 5-10 minutes to the baking time.

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