Ingredients
Oil
- 1 Tablespoon vegetable, peanut, avocado, olive or extra virgin olive oil
Onion
- ¼ of a medium onion: yellow, white or red
Carrot
- 1 medium
Sweet_Pepper
- ½ bell pepper, any color or 1 full cubanelle pepper
Greens-
1 large handful of spinach OR 2 medium leaves of kale, collards or chard
Protein
- ½ pound 93% lean ground beef, turkey or chicken OR 1 15oz beans, rinsed and strained
Sofrito*
- ¼ cup (optional) or salsa verde or your favorite salsa
Salt
- ½ teaspoon kosher or sea salt or ¼ teaspoon table/iodized salt
Empanada_Discs**
- 2 packs of 5” Goya empanada discs for frying or baking (20 discs total)
Egg
- 1 large
Water
- ½ cup + 1 Tablespoon
Instructions
Step 1
Preheat your oven to 375˚F.
Step 2
Wash produce well, peel the onion and carrot, and chop all vegetables into small pieces, about the size of your fingernail. Chop the greens as well, and if using collards or chard, remove and discard the stem.
Step 3
Add 1 Tablespoon of oil to a frying pan over medium heat. Add the onion, carrot and pepper and cook over medium heat until the onion is translucent and the carrot is soft enough to pierce with a fork, about 8 minutes. Stir every two minutes while the vegetables are cooking so they do not burn.
Step 4
Add the chopped greens, cover the pan, and allow to wilt, about 30 seconds.
Step 5
Add the protein, salt (or adobo) and sofrito if using. Use your wooden spoon or spatula to break up the ground meat so there are no large chunks. Cook until the meat is brown, without any pink remaining or until the beans are slightly browned and crispy on the outside.
Step 6
Remove the empanada filling from the heat. You can make this up to 3 days ahead of time, or more if you keep it in the freezer until ready to use.
Step 7
Spread the empanada discs (as many as will fit) onto a baking sheet lined with parchment, silpat, or foil. Prepare a small bowl of water nearby, and make your egg-wash by whisking one egg and 1 Tablespoon water in a small bowl.
Step 8
Spoon about 1 heaping Tablespoon of the filling into the middle of each disc empanada. Using your finger, “paint” the edges of the empanada with water and then fold the empanda in half, and pinch the edges so that they stick together. To create a crimped edge, use a fork, and press the tines into the edge where you sealed the empanada.
Step 9
Continue to fill all the empanadas, and seal them. Use a second baking sheet if needed, or bake in 2 batches.*** The empanadas can be close together but should not be touching.
Step 10
Using a pastry brush or a paper towel scrunched into a ball, brush the top side of the empanadas with the egg-wash. Bake for 18-20 minutes, or until golden brown.
Notes
*To make your own sofrito: Garlic, cilantro, peppers and onions blended until green paste is achieved. Proportions to taste.
**To make your own empanada dough:
- 4 cups finely ground masa harina (such as the Maseca brand)
- 2 ¾ cups cold water
- 1 teaspoon kosher or sea salt or ½ teaspoon table/iodized salt
Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. Knead with your hands for about 2 minutes. Pinch off a piece of dough and flatten it between your hands. If the edged crack, add more water just a teaspoon at a time. Cover with a damp towel until ready to use.
****If you defrosted the empanada discs and did not use all of them, you can wrap the remaining ones in foil or plastic wrap and re-freeze.
Nutrition facts are for 3 empanadas, using the goya discs and black beans. Calorie and fat content would decrease if you make your own empanada dough.
