Veggie Empanadas

Veggie Empanadas

Author

Jess Ferin

Prep Time

5 minutes

Cook Time

10 minutes

Servings

10 Empanadas

Ingredients

• 1 package Goya empanada dough
• 1 cup walnuts, chopped
• 1 container white mushrooms, cleaned and chopped
• 1 green bell pepper, diced
• 1 white onion, diced
• 1 tsp garlic paste
• 1 packet Sazon Goya
• 1 cup shredded Mexican blend cheese
• Vegetable oil for frying
• 1 cup sour cream
• 2 tsp adobo sauce
• 2 tbsp honey
• Zest and juice from 1 lime

Directions

1. Heat vegetable oil in a deep pan to 350˚.
2. On the opposite side of the griddle, heat 2 tsp oil on medium low. Saute walnuts, mushrooms, bell pepper, and onions until soft. Add garlic and Sazon packet until well combined. Remove from the griddle and add to a medium bowl. Stir in shredded cheese.
3. Place 1 tbsp of the mixture on each empanada dough disc, fold in half, and seal edges with a fork.
4. Fry empanadas in preheated vegetable oil for 6-8 minutes or until golden. Remove from oil and place on a paper towel to drain.
5. For the dipping sauce, combine sour cream, adobo sauce, honey, lime zest, and juice. Enjoy!