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