Corned Beef Empanadas

Hi! There are only two days left until St. Patrick’s Day, but these Corned Beef Empanadas are PERFECT to make with your leftovers! So don’t fret if you cant make them before Wednesday, because you most certainly can make them after! I love me some corned beef and cabbage with carrots, my mom used to always make it when I lived at home and it was so yummy! I wanted to do a twist on this because lets just say…Mark eating cabbage and carrots was not happening (unless I hid the cabbage..hehe.) So there became these yummy empanadas that we enjoyed! They were simple to make with just 5 ingredients! You fry them up (or you can totally try baking them to make them a tad healthier, I would try 20 minutes on 350.) They were cheesy, savory and delish dipped in dijon mustard. I served myself some roasted carrots and sweet potatoes on the side for some veggies! Soooo, let’s dig into this recipe it is a YUMMMMMY one.

---

Ingredients:

• Goya empanada shells (10), you can find these in the freezer section (take them out of the freezer the day you want to use and defrost them in the fridge)
• Shredded or cut up seasoned corned beef, about 2 cups you’ll need (I made mine the day before in the oven and it made more than enough)
• 5 slices of swiss cheese or a handful of shredded cheese
• 1 cup of coleslaw mix
• 5 or so chopped dill pickles (if you like them, or you can omit)
• Dijon mustard for dipping

Directions:

1. Fill in the middle of each goya shell with corned beef, swiss cheese, cole slaw and pickles. You will have to eye this one, don’t put tooo much!
2. Fold in the edges with your fingers and then go around the edges with a fork to close together to make sure they are sealed.
3. Heat a pan with 1/2 inch of vegetable oil (or whichever you prefer) for about 3 minutes on medium high.
4. Add 5 empanadas in at a time and let them fry for about 2 minutes on each side, you will have to stay near and eye them. They are done when they are browned on each side and crispy!
5. Repeat again!
6. Lay out flat on a paper towel and then wait about 5 minutes to serve with Dijon mustard. You can serve the next day by baking them on 350 for about 10 minutes to warm them up. ENJOY!