Chef notes
I love this recipe because it is easy peasy to make! These delicious hand-held bites are great for using up Taco Tuesday leftovers, and they're perfect for packing in a lunchbox.
Technique tip: Buy the empanada dough from the freezer section, but if you can't find that you can use refrigerated pie crust and cut the circles out with the lid of a wide jar.
Ingredients
- Nonstick cooking spray
- 10 frozen Goya Empanada Discos for baking, thawed
- 1½ cups leftover taco meat, drained
- 10 tablespoons shredded cheddar cheese
- 1 large egg, whisked
- Cooked brown rice, refried beans, guacamole, sour cream and salsa, for serving
Preparation
1.Preheat the oven to 350°F. Place a silicone baking mat on a large baking sheet and coat with nonstick cooking spray.
2.Place an empanada dough disc on your work surface. Take 2 tablespoon of the leftover taco meat and place in the middle of each disc. Top with 1 tablespoon cheddar cheese.
3.Using a pastry brush, brush the egg wash on the outer edges of the disc. Fold the disc over and gently press the edges to create a seal. Use a fork and press around the edges to seal. Transfer to the prepared baking sheet and brush the egg wash over the tops of the empanadas.
4.Bake for 26-30 minutes, until golden.
