These Spanish beef empanadas are so delicious and easy to make. Using premade dough you can whip up this dinner quickly. I guarantee this dinner will be your family’s favorite.
Growing up in Tampa it was a staple grab and go food. When I moved away I wanted to make these tasty beef empanadas for my family. Goya sells empanada dough in the frozen section which makes the assembly a breeze.
All you have to do is make the beef filling.
IngRedients
1 pkg of Goya 10ct 7” dough disc
1 lb lean ground beef
1/2 c diced onion
1/2 c diced green pepper
1 Tbs minced garlic
1 tsp cumin
1 tsp paprika
1 bay leaf
1/2 tsp salt
1/2 tsp pepper
1/2 c slice Spanish olives
1 4oz can tomato sauce
1 egg
Sauté the onions, green pepper and garlic In olive oil until softened.
Raise the heat to medium then add your lean ground beef and spices. Cook until browned.
Next add the tomato sauce, olives and bay leaf. You may need to add a 1/4 c of water to thin out if needed.
Allow the picadillo to simmer and allow some of the liquid to evaporate.
Take off heat and allow to cool for a bit before assembling.
Taste your picadillo to make sure if it needs more salt before filling dough disc.
Prepare Assembly
Pre -heat oven to 375
We are going to bake these so line your cookie sheets with parchment paper.
Make an egg wash to apply on the seal and tops of your empanadas. Beat one egg with a teaspoon of water and set aside.
Take one of your defrosted Goya dough disc and fill with 1/4 c of the picadillo.
Brush edges with egg wash then fold over to make a half moon shape. Seal the edges with a fork. Repeat until all your dough is filled.
Brush the tops of your stuffed empanadas with your egg wash.
Bake in the oven at 375 for 30-35 min.
Crystals Hot Sauce is a must to drizzle on top.
I like to serve along side yellow rice and black beans.
Another option is to add cheese on top of the picadillo before sealing the empanada, for a yummy beef and cheese.
Leave a Reply