Baked Empanadas

These are simply amazing! They can be incredibly inexpensive and you can fill them with anything you like! I prefer to stuff them with my Spicy Black Beans recipe, with cheddar cheese and avocado on the side.

Print Recipe

Baked Empanadas

Course: Appetizer, Main Course

Author: The Mill Town Kitchen

Ingredients

• Pie Crust (Double Batch) Recipe: https://themilltownkitchen.com/pie-crust-double-batch/
• Spicy Black Beans (or your filling of choice) Recipe: https://themilltownkitchen.com/spicy-black-beans/
• 1 cup Shredded Cheddar Cheese
• Egg Wash

Notes

Preheat your oven to 425

• Roll out your pie dough, thin
• Cut out 5″ circles (I use a ramekin to measure, you can also use a small bowl)
• Brush egg wash to the top side of the entire circle
• Add about 1 heaping tablespoon of filling to the bottom half of your circle (be careful not to overfill)
• Fold the top portion of your circle over your filling.  Using a fork, crimp the edges of your Empanada together
• Transfer each assembled Empanada to a parchment lined baking sheet
• Brush all assembled Empanadas with egg wash

 

Note: I usually roll and cut my pie dough ahead of time.  I place the cut circles on floured parchment paper before placing them in the fridge to chill.  Your dough will warm up and soften a bit too much by the time you get it all rolled and cut.  Using chilled dough will be easier to assemble your Empanadas.

Bake Empanadas at 425 for 20-25 minutes, or until golden brown.  Serve with a side of guacamole and enjoy!