Side Pannel
Baked Empanadas - IV
Baked Empanadas - IV
- Recipe Submitted by recipe queen on 05/28/2014
Category: Beef, Healthy Recipes, Main Dish
Ingredients List
- 14 oz package of (10) frozen Goya discs, defrosted
- 1 egg beaten
- glass of water
- cooking spray
- 10 tablespoons beef picadillo (recipe here)
Directions
Preheat the oven to 400°. Spray 2 cookie sheets with Pam baking spray.
On a working surface like a large wooden cutting board, spread the dough out slightly using a roller. Place 2 tsp of the picadillo filling in the center of the dough. Moisten the edge on the top half of the circle with a little water on your finger. Fold the bottom half of the dough up until the edges meet and seal with your fingers by pressing down to form a half circle.
Next, fold the edges of the dough using your fingertip, fold one corner of the empanada over, pressing down firmly, repeateating all around, pressing firmly each time to maintain a seal around the edge of the empanada in a spiral pattern.
Gently transfer each empanada onto the cookie sheet and lightly brush the top of the empanada with egg wash.
Bake for 12-15 minutes, until golden brown.
On a working surface like a large wooden cutting board, spread the dough out slightly using a roller. Place 2 tsp of the picadillo filling in the center of the dough. Moisten the edge on the top half of the circle with a little water on your finger. Fold the bottom half of the dough up until the edges meet and seal with your fingers by pressing down to form a half circle.
Next, fold the edges of the dough using your fingertip, fold one corner of the empanada over, pressing down firmly, repeateating all around, pressing firmly each time to maintain a seal around the edge of the empanada in a spiral pattern.
Gently transfer each empanada onto the cookie sheet and lightly brush the top of the empanada with egg wash.
Bake for 12-15 minutes, until golden brown.
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