Want an easy recipe for a favorite afternoon snack?
I was first introduced to empanadas about 12 years ago when I met my husband. Being that he’s Venezuelan, empanadas were a main staple in his home. His mother always had them hot and ready-to-go every day when he came home from school.
They are these great little dough pockets (think of a pizza pocket, only home made) that can either be baked or fried and are typically filled with ground beef and spices, ham and cheese, shredded chicken and peppers or my kids’ favorite… plain cheese.
They are super easy to make and take very little time. In under 10 minutes, your kids will have a nice hot homemade snack and you’ll be happy to know they aren’t filling up on junk! I make these at least two or three times a week.
The dough that’s used for it can be made from scratch but I don’t even go that route… it’s easily found in any supermarket that carries Latin foods in the frozen food section. And if all else fails, go for won ton skins… you’ll have to fry them, but they’ll be just as good!
- 1 package empanada dough
- Your favorite melting cheese… I go for mozzarella, jack or with a queso blanco which is Spanish for “white cheese”
- 1 egg beaten with a 1 tsp. water
Fill the center of the dough with 1 tsp. cheese (you can fill with ham and cheese, leftover taco meat, shredded rotisserie chicken… anything you like!)
Using your finger or a pastry brush- the outer rim of the dough and fold over in half. Then using a fork, crimp the edges closed.
Place on a sheet pan that’s been sprayed with non-stick spray. Brush over the top with the egg wash to help give it a golden sheen on top once baked.
Bake in the oven on 375 for 7-9 minutes until golden brown.