Since the entire country seems to be experiencing the next ice age I thought I would share a yummy recipe for some warm comfort food. Empanadas!
If you have never had empanadas before then I suggest you remedy that very quickly, because they are tasty! All an empanada is, is a flaky pastry filled with any kind of savory ingredient. You usually find them in Latin or Spanish countries. I first had empanadas when I went to Colombia with one of my college roommates and we would just buy them from the carts on the street corners. So.good. And they are surprisingly easy to make from your very own home, no street corner needed.
You’ll need: Goya empanada discos, eggs, onion, mushrooms, green chiles, cheese, and ground sausage.
A quick note about the Goya empanadas. There is a certain type that I like the best and they look like this:
I think they are the flakiest and bake the best. Empanadas are typically fried, but these bake up perfectly and that is much healthier. However when I went to the grocery store to pick up the ingredients to make these they were out of my favorite empanada dough! But they did have another type that was very…orange?
Despite their bright orange color they were pretty tasty and worked just fine. Not a big deal to make the switch. But if you do happen to see the other kind, grab those first!
Okay…now to start with you’ll want to begin browning your sausage in a skillet over medium heat. While the meat is browning dice your mushrooms and onions.
Once they’re diced add the onion and the mushrooms, along with your can of green chiles to the sausage. Cook until the sausage is completely browned and the onion and mushrooms are soft and tender. Pour the mixture into a bowl and set aside. In the same skillet scramble your eggs. Cooking in the same skillet will ensure you get all the yummy flavoring from the meat and veggies. Once the eggs are scrambled add the sausage mixture back into the skillet and mix together. Remove it from the heat.
Now each little empanada needs to be rolled out slightly. I just grabbed a glass and quickly gave each one a roll before putting a small spoonful of the eggs/sausage into the middle of the dough. Top with a sprinkle of cheese.
Fold the empanada in half and seal the edges by pressing them together with your fingers. You can also crimp the edges with a fork to make them look pretty, but it isn’t really necessary as long as the edges get sealed.
Repeat until all your empanadas are filled and then place on a baking sheet that has been sprayed with non-stick cooking spray. I sometimes have a little bit of the filling left over but no worries! Put it in the fridge and then the next day you can mix it up with some hash browns and you have a great filling for breakfast burritos. Two meals in one!
Bake for 20-25 minutes or until the empanadas are golden brown, slightly crispy, and flaky. As you can imagine these are pretty versatile with what you can put inside and I’ll share some of my other favorite fillings later. But for now, enjoy these tasty empanadas for breakfast, or lunch or dinner!