I love to keep a couple of packs of Goya Discos Para Empanadas in my freezer, and use them in making vegetarian entrees and desserts… I really go for a lot of black pepper in these empanadas and think it tastes great, but you can reduce the amount or leave it out if you choose. Serve as a main course for dinner with a green salad, or use as a lunchbox treat instead of a sandwich.
Makes 12-15 empanadas.
Ingredients:
- 1 Tbsp vegetable oil
- 10 oz Monterey mushrooms
- 1/2 medium yellow onion
- 2 c shredded pepper jack cheese
- 1 tsp coarse black pepper (or to taste)
- salt to taste
- 4 oz Gardein Beefless Ground (or similar)
- 12-15 Goya Discos Para Empanadas
- 1 large egg, separated
- 2 tsp water
Directions:
- Coarsely chop mushrooms and onions, then place in a food processor. Pulse until thoroughly processed. It will look like a coarse pulp.
- In a large skillet on medium high, heat the oil and saute the vegetables until much of the water is cooked off (around 10 minutes). Stir often.
- Add cheese and pepper. Test for salt level and stir well. Add beefless ground and blend again.
- Preheat oven to 400 degrees F.
- Spoon 3-4 tablespoons of beefy mixture in center of each pastry disc (as much as it will hold without stretching pastry).
- Beat the egg white lightly and spread a thin layer around pastry borders. Fold each into a half-circle, crimping the edges with a fork.
- Place empanadas on an ungreased baking pan.
- In a small bowl, make an egg wash with the egg yolk and the 2 tsp of water, beating well. Brush the tops of the empanadas with the egg wash.
- Bake 20 minutes, flip over, then bake another 15-20 minutes. Empanadas should be golden brown. Serve hot or at room temperature.