Gotta Empanada Recipes

Steps:

• Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Put 3 or 4 of the empanada wrappers on a flat work surface. Spoon 2 teaspoons of cream cheese on the bottom half of each, then spread to create a half-moon shape, leaving a 1/2-inch gap between the cream cheese and the edge. Divide the guava paste into 1-ounce sections; depending on how the paste is packaged, you can either cut it into planks or scoop out about 3 teaspoons per empanada (using 3 teaspoons rather than 1 tablespoon will make the empanadas easier to seal). Finally, top each empanada with about 2 tablespoons of grated cheese.
• Make an egg wash by whisking the egg in a small bowl with a splash of water. Brush the outer edge of each wrapper with the egg wash, then seal by folding each wrapper in half and pressing the edges together with your fingers. Arrange the empanadas on the prepared baking sheets, then crimp the edges of each with a fork, pushing down enough to seal but not enough to go through the dough. Assemble, seal and crimp the remaining empanadas.
• Brush the top side of each empanada with the egg wash, then bake until the outsides are dark golden brown and feel crispy to the touch, 20 to 25 minutes. Let cool for at least 5 minutes, then serve.

Steps:

• Heat oven to 425°F.
• Brown meat in large skilllet; drain. Stir in salsa; remove form heat,.
• Place 1 crust on baking sheet; top with meat mixture, spreading to within 1-inch of edge. Cover with cheese and remaining crust; seal edges with fork.
• Bake 25 minutes or until golden brown. Cool 5 minutes before cutting into wedges to serve.
• SUBSTITUTE: Substitute Tex-Mex for Mozzarella shredded cheese.
• SPECIAL EXTRA: Top with 1 small chopped tomato and 2 tablespoons chopped cilantro just before serving. Serve with a mixed green salad.