Empanadas are one of my favorite things to make with leftover picadillo, and one of the reasons I always make a huge batch of picadillo! For only $0.81 per empanada, these make a great lunch or dinner when you don’t want to cook. This recipe is for a fairly large batch and could feed 6-10 people (typical serving size of 2-3 empanadas).

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Picadillo Empanadas

A cuban twist on Empanadas.

Cuisine

Cuban, Mexican

Keyword

Cheese, Dinner

Prep Time

20 Minutes

Cook Time

20 Minutes

Servings

Empanadas

Ingredients

• 2 packs Empanada shells/disks frozen goya dough disks, 10 per pack
• 8 oz Shredded Colby Jack Cheese I use whatever I have at home. Pepper jack, american, and cheddar all taste good too.
• 4 servings Picadillo See link above and below!

Cuisine Cuban, Mexican Keyword Cheese, Dinner Prep Time 20 Minutes Cook Time 20 Minutes Servings Empanadas Ingredients 2 packs Empanada shells/disks frozen goya dough disks, 10 per pack 8 oz Shredded Colby Jack Cheese I use whatever I have at home. Pepper jack, american, and cheddar all taste good too. 4 servings Picadillo See link above and below!

Instructions

1. Preheat the oven to 375.
2. In the center of each empanada shell place a large pinch (about 1/8 cup) of shredded cheese. On top of that put a heaping soup spoon full of picadillo.
3. Fold the empanada disk in half, pinching the edges together. After pinching, use a fork to seal the pinched edge together.
4. Place closed empanadas on a baking sheet (lined with parchment paper or foil for easier cleanup) and bake for 20 minutes or until the shell has started to brown.

Recipe Notes

Picadillo Recipe Link

Cost Per Empanada: $0.81

Total Recipe Cost: $16.28

These are the empanada shells that I like to use. 

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