Toward the end of the week I always have some leftover vegetables. Half a zucchini here, half a can of black beans there, and hardly ever a full anything. One of the easiest things to do is to combine all of the leftovers and call it a dish. Thankfully, empanadas are a lot more presentable than my usual end of the week meals.
The best thing about empanadas is they can really be made with anything. You could easily cook some frozen mixed vegetable mixture and toss it into some empanadas for a quick meal. Chances are if you like all of the ingredients together outside of a pastry, then you’ll like them inside of one. I use this same logic when I make tacos and taquitos. In fact, the filling for these empanadas would probably work well on a tortilla but then again, what doesn’t?
- Goya Empanada Wrappers for Baking
- 1 Egg whisked with 1 tbsp water or milk for egg wash
- 1 tbsp olive oil
- 1/2 cup zucchini, diced
- 1 can black beans, rinsed and drained
- 1 cup Corn
- 1/2 cup chopped onion (I used red)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp red pepper flakes
- 1 tbsp minced garlic
- Salt & Pepper to taste
- Preheat oven to 400F
- Add onion and garlic to pan, cook until onions are translucent
- Add black beans to pan and mash slightly
- Add rest of ingredients to pan and cook for 7-10 minutes
- Assemble empanadas by spooning about 1-2 teaspoons of filling to center of thawed and slightly rolled out dough, do NOT overfill!
- Brush edges with egg wash and fold over, crimp or press with fork to seal closed. Brush top with egg wash
- Bake until golden brown (about 18-20 minutes).
This will fill about 10 empanadas but could be more or less depending on the size of your wrappers. I made 5 and ate some of the filling with tortilla chips. I buy the wrappers from my local international market (H Mart) and I have not seen them at any of my other local grocery stores or WalMart/Target so they may be difficult to find if you don’t live near an international market. They make traditional wrappers that are meant for frying but they ones I bought specifically say they’re for baking.
You can easily make more of these to freeze and bake later. If you’re planning to freeze them, uncooked (aside from the filling), I recommend wrapping each individually with plastic wrap or foil and then freeze. Don’t thaw before baking pre-made empanadas, may take longer to bake (possibly closer to 30 minutes). If you’re not sure how to crimp them but like the look, there are a lot of tutorials on youtube (I like this one).