Empanadas are a savory treat that have been a favorite of mine since I was a young girl. My mother would make them often, as a midday snack or sometimes for dinner, filling them with chicken, beef, seafood or cheese. I usually preferred a combination of beef and cheese, biting into the flaky crust while it was still hot, then watching the cheese ooze out.
For those of you not familiar with empanadas, they’re basically turnovers filled with meat. In some Latin American countries, they’re often referred to as pastelitos. I grew up calling them empanadas, so that’s what I continue to call them! They make a great appetizer, snack or side dish. Many people make their own dough, but there are so many great, pre-made doughs out there that I save myself the time and purchase Goya Discos. Empanadas are also a great way to use up any leftover meat — shredded chicken, ground beef, pork — the possibilities are endless! Give this recipe a try. I guarantee your mouth will water at the sight of these flaky turnovers packed with flavor.
What You’ll Need:1 cup picadillo 1 14-oz package Goya Discos, thawed vegetable oil, for frying
On a lightly floured surface, using a rolling pin, roll out each disco until about 1/2″ larger in diameter. Place 1 tablespoon picadillo in the center of each disco. Moisten the edge with water, then fold the disc in half, using a fork to crimp the edges and seal it.
Fill a deep frying pan with 2 inches of oil, then heat over medium-high heat. Fry the empanadas until golden brown, turning only once. Make sure not to crowd the pan or the temperature of the oil will drop, resulting in greasy empanadas. Fry in batches, if necessary. Transfer to a plate with paper towels to drain. Serve hot. Pairs well with moros y cristianos.
Note: These empanadas can also be baked, if preferred. After assembling each empanada, brush the tops with an egg and water mixture. Bake in a preheated, 375 degree oven for 10 minutes.