Inspired by Latin street food and pastries, I made empanadas at home. The little pockets of thin, flakey pastry with melted cheese fillings are easy to make. There are so many great empanada combinations such as pizza, beef and habanero cheddar, spinach and feta and nutella. They are perfect for a little snack, meal or even dessert.
Beef and habanero cheese empanada
The best discovery I made was the Goya Empanada dough I found in the Latin products section at the grocery store. Instead of having to find a way to make consistently thin empanada dough, these was an easy and convenient solution. When I am more ambitious, I will try making my own dough with Bittman’s recipe. I also found a great Hot Habanero cheese which gives that extra heat.
I baked these off at 350 for 20 minutes until the fillings were piping hot and the dough was lightly golden.
Fork crimp to seal edges