Picadillo Empanadas
A cuban twist on Empanadas.
| Servings | Prep Time |
| 20Empanadas | 20Minutes |
| Cook Time |
| 20Minutes |
|
|
Ingredients
- 2packs Empanada shells/disksfrozen goya dough disks, 10 per pack
- 8oz Shredded Colby Jack CheeseI use whatever I have at home. Pepper jack, american, and cheddar all taste good too.
- 4servings PicadilloSee link above and below!
Instructions
- Preheat the oven to 375.
- 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.
- Fold the empanada disk in half, pinching the edges together. After pinching, use a fork to seal the pinched edge together.
- 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
Cost Per Empanada: $0.81
Total Recipe Cost: $16.28
These are the empanada shells that I like to use.
As an Amazon Associate I earn from qualified purchases.