Baked Empanadas

Baked Empanadas Recipe
Servings: 10 empanadas • Cook Time: 15 minutes

Empanadas are a common snack in many Latin American countries, but they always feel like a treat to me.  What makes them even better is how versatile they are.  You can stuff them with just about anything savory or sweet, fry or bake them, and they always come out great.  Just throw whatever leftovers you have in your fridge into an empanada.  Since I had some leftover ground turkey, I used it as my filling.  These were baked and for the dough I used Goya brand discs from the frozen section in my supermarket, but you can make yours from scratch too. My favorite dough brands are Goya and La Salteña.  If you like your empanadas dough to be more flaky, use the hojaldradas kind.   Here is my easy recipe:

•   1 14oz. package of (10) frozen Goya discs, defrosted
•   1 egg beaten
•    glass of water
•    baking spray
•    Mexican cheese blend
•    cooked ground turkey (or other meat filling)
Preheat the oven to 400°. Spray 2 cookie sheets with the baking spray.

On a working surface put 2 tsp of the filling and cheese 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.

Now, fold the edges of the dough using your fingertip, fold one corner of the empanada over, pressing down firmly, repeating all around, pressing firmly each time to maintain a seal around the edge of the empanada in a spiral pattern or just press down the edges with a fork. Brush the top of the empanadas with the beaten egg (this is what gives them the shine and extra crispiness).

¡Buen provecho!

Recipe from SkinnyTaste