Ingredients
Scale
- 30 Goya Empanadas wrappers
- 1 lb. lean ground beef
- 1/2–3/4 medium onion, chopped
- 3 garlic cloves, chopped
- 1/2 cup green peppers, chopped
- 1 Tbsp. butter
- 1 cup mozzarella cheese, shredded
- 1 cup pepper jack cheese, shredded
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 425 degrees.
- Heat a skillet on medium-high heat. Add the garlic and onions to the skillet and cook until fragrant.
- Add the ground beef to the skillet. Season with salt and pepper to taste. Using a spatula, break up the beef into small pieces and cook until browned. Drain any excess fat.
- Add the chopped green peppers and cook for another 2-3 minutes until slightly softened.
- Lay the empanada wrappers on a flat surface. Dip a cooking brush in water and glaze each wrapper along the edges. This softens the crust and makes it easier to roll.
- Load a spoonful of the ground beef mixture into the center of each empanada wrapper.
- Sprinkle both cheeses over the ground beef mixture.
- Fold the empanada in half, pinching the crust along the edges. Roll each of the sides inward, continuing to twist the crust until fully sealed.
- Place the empanadas on a baking sheet lined with parchment paper.
- Bake for 20 minutes or until they’re a beautiful golden brown.
- Remove the Beef & Cheese Empanadas from the oven. Melt the butter in the microwave for 20 seconds, then use a cooking brush to spread it over the top of each empanada.
- Allow to cool for a few minutes before serving.
Notes
- Make sure to seal the empanadas well to prevent the filling from leaking during baking.
- Don’t overfill the empanadas or they’ll be difficult to close properly.
- The water brush technique is essential for getting a good seal on your empanadas.
- For a more golden finish, you can also brush with egg wash instead of water before baking.
- Let the filling cool slightly before filling the wrappers to make handling easier.
- Work with a few wrappers at a time and keep the rest covered to prevent them from drying out.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 240 kcal
- Sugar: 0 grams
- Sodium: 300 mg
- Fat: 13 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 24 grams
- Fiber: 1 gram
- Protein: 8 grams
- Cholesterol: 30 mg