I learned how to make empanadas at a very young age with my grandmother. She has been gone for several years, but her recipe lives in my heart. Now I’d love to share a modified version, which is a little on the healthier side. Everyone loves them - Enjoy!
First, preheat oven to 450 degrees.
You will need:
- Empanada discs (they can be found in the international section of the frozen food aisle – they are round in shape kind of like a tortilla but frozen)
- 1 pound of lean ground beef or turkey
- 1 can of red beans
- Shredded cheese
- Sofrito (optional and also found in the international frozen food section, it is a thick mixture of cilantro, green peppers, garlic, onion, and olive oil)
- Adobo (also optional, but authentic)
- Salt/pepper to taste
- Small can of tomato sauce
- 2 eggs
- 4 tablespoons of water or milk
- A dash of olive oil
- Round perforated pizza pan (it helps cook the empanadas evenly so they won’t need to be turned)
What you do:
STEP 1: Mix eggs and milk in a bowl, set aside.
STEP 2: Heat sofrito in a hot skillet then add ground meat for browning, season with adobo and/or salt/pepper and add half of the can of the tomato sauce.
STEP 3: Once the meat is cooked through, drain the excess fat and add the beans. Let cool.
STEP 4: On a cutting board, place a disc, then add a spoonful of mixture to the center with some cheese, being careful not to overfill.
STEP 5: Fold over (like a half moon), then crimp the edges of the empanada with a fork, then brush with a little of the egg mixture.
STEP 6: Lightly grease the pizza pan with olive oil, then place the empanadas on it.
STEP 7: Bake in oven for about 30 minutes until golden brown.
Tip:
- This is a great recipe if you want the children to help.
- The less healthier version of this recipe, and what most prefer, is deep frying in a pan of oil until both sides are golden brown.
