You can make your own dough pretty easily, though that is out of scope for this particular article.
Goya makes a few different types of empanada dough. The puff pastry version (blue package) is a narrow favorite, and I’d recommend mixing and matching it with the criollas version (red package) if you’re making more. You can’t go wrong with either!
Make sure you give the frozen dough enough time to defrost! Place it in the fridge in the morning if you plan to cook them for dinner.
Preheat oven to 375F.
Brown onions in some cooking oil on high heat.
Add ground beef and cook all the way through, until nicely browned.
Add green chiles. Drain oil/fat/liquid if desired.
Add the rest of the spices, tomato paste, and cheese. Mix well, until the cheese is melted into the beef.
Lay out the empanada dough disks on the sheet pans (lined with wax paper). If using the puff pastry disks, stretch them out slightly (either by hand or with a rolling pin).
Spoon the beef filling onto the disks, fold, and crease the edges.
Scramble the egg in a bowl and add some water. Brush the egg wash onto the top of the folded empanadas.
Bake 15-20 minutes, or until golden brown and flaky.
