Cal Cutting Baked Empanadas with Corn & Salad

Cal Cutting Baked Empanadas with Corn & Salad

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This recipe is a keeper! I made it a few months ago and should have been making it a lot more.

Baked Empanadas (meat filling recipe listed below)
**Makes 10 empanadas

  • 1 14oz. package of (10) frozen Goya discs, defrosted (check for these at a specialty Mexican grocery)
  • 1 egg beaten
  • glass of water
  • Cooking Spray

For the meat filling get the beef picadillo recipe below.

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, repeating 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.

Cuban Picadillo (meat filling)

** 6 servings

2 cloves garlic, minced
1 tomato, chopped
1/2 pepper, finely chopped
2 tbsp cilantro
1-1/2 lb 93% lean ground beef (or you can use ground turkey to make it leaner!)
4 oz (1/2 can) tomato sauce
kosher salt
fresh ground pepper
1 tsp ground cumin
1-2 bay leaf
2 tbsp alcaparrado (capers or green olives would work too)
1/2 large chopped onion

Brown meat on medium flame in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.

Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.
Add sofrito (onion mixture) to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 15-20 minutes. Now you’re ready to stuff those empanadas and bake!

Recipes courtesy of www.skinnytaste.com

 

**I’m serving these with niblet corn and salad.

Printable coupons available for this meal:  Old El Paso, frozen veggies      View here……

Food Lion Weekly Specials for this meal (1/1/14-1/7/14):  ground beef, ground turkey, onion, frozen corn, tomatoes, lettuce   View here….

Harris Teeter Weekly Specials for this meal (1/1/14-1/7/14):   ground beef, ground turkey, lettuce, frozen veggies, tomatoes, lettuce  View here….

View Lowes Foods Specials here…..    **** This week at Lowes…… buy 5 meats for $20!!

Winn Dixie Weekly Specials  View here….

Aldi Weekly Specials  View here….

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