Fiilling the Empanadas
Prep time
Cook time
Total time
Serves: 20
  • 20 small Goya discs
  • 1 egg (lightly beaten with a 1 teaspoon of water)
  1. Spoon 1 - 1½ tablesspons of turkey filling on an empanada disc (this amount is a good start, add more if you prefer).
  2. Brush the edges of the empanada discs with water.
  3. Fold the dough over in half to enclose the filling and seal the edges gently with your fingers.
  4. At this point you can use which ever method you prefer to finish sealing the empanada (using the fork or using the repulgue method).
  5. When the empanadas are all done you can refrigerate (the uncooked empanadas) them for up to 2 hours or freeze for a month.
  6. Preheat the oven to 400 ˚F.
  7. If the empanadas were frozen make sure to defrost them before baking.
  8. Lightly brush the top of the empanadas with the egg, this will give the empanada a nice golden color.
  9. Bake the empanadas for 20 minutes or until golden.
Recipe by Belmondo Foods at