I love empanadas. They are like the hispanic version of hot pockets. It’s so versatile and can be made with just about any ingredient. Now here’s the deal…I don’t make the empanada dough from scratch, at least not yet. I’m a mommy and I need short cuts so lucky for me, my grocery store has Goya Empanada Discs.
These can be typically found in your small Hispanic freezer section of your grocery store. One day I was going down the grocery aisles trying to think of meal ideas (yes, I actually do this…my husband can attest to this) and I came across these beauties! I immediately ran to my husband and yelled, “EMPANADAS!”
Lucky for me, my husband is used to his ears ringing when I yell an idea off the top of my head…it may be why he finally suggested I get a notebook.
Point is, this recipe is fool proof and it’s very inexpensive and my favorite part….FREEZER FRIENDLY!!! I try to avoid frying empanadas so these are baked and I truly think they taste better.
The ham and cheese filling in these are to die for…you won’t look at a ham and cheese sandwich the same way again. Think EMPANADAS from now on…
- 2 cups of shaved (or finely chopped) honey ham
- 2 cups of shredded sharp cheddar cheese
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon of dry oregano
- 1/2 teaspoon of salt
- 2 beaten eggs (separated)
- 2 packets of Goya Empanada discs (thawed in fridge overnight)
- 3 tablespoons of breadcrumbs
- 1 small onion finely chopped
- 1 tablespoon of olive oil
- *If you are going to bake these right away, then preheat your oven to 350 degrees.
- Place parchment paper on a baking sheet and set aside.
- In a small pan, sauté the onion, a pinch of salt, garlic powder and olive oil at medium high heat. As soon as the onion has softened, set aside and cool completely.
- In a medium bowl, combine the ham, cheese, breadcrumbs, 1 beaten egg, oregano, salt, a pinch of pepper and the cooled chopped onions. Mix thoroughly.
- In a small bowl, add a teaspoon of water to your other beaten egg.
- Place your empanada disc on a flat surface. Place about two tablespoons of your ham filling in the middle of the disc. Using a brush or your finger, dip into egg mixture and apply on the entire edge of the empanada disc. Fold in half and using a fork, pinch the edges together. Make two small slits on the top and place on the baking sheet.
- Repeat with the rest of empanada discs.
- To bake immediately: brush with egg wash and bake for 30 minutes.
- To freeze: Place baking sheet in the freezer to freeze individually. Once frozen, place in a large zip lock bag for another day. Bake at 350 degrees for 30-35 minutes.
These are empanada discs and once you learn how to use them, you will see how quickly it becomes a staple in your fridge.
This is about 2 tablespoons of filling inside a disc before folding over.
Once you fold over, using a fork, press down around the edges to seal it really well. Remember to poke holes at the top of the empanada so the steam escapes!
I can’t tell you how amazing these are…and the difference an actual camera makes! HA!
Look at all that yummy goodness!
I think it might be better than your typical Hot Pocket from the grocery store.
That’s right. I said it. I’ll take my baked empanada ANY day. Try it and you’ll see what I mean.