Beef and Fresh Mozzarella Empanada Recipe

Beef and Fresh Mozzarella Emapanada Recipe

Italian Style Beef and Fresh Mozzarella Emapanada Recipe

4 out of 5
stars based on 6 ratings.

Beef and Fresh Mozzarella Emapanada Recipe from Paggi Pazzo

Italian Style Beef and Fresh Mozzarella Empanada Recipe
Published: December 20, 2011

Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings
Calories per serving: 281
Fat per serving: 14.7g


  • 1 lb. ground beef
  • 1 small red pepper
  • 1 small green pepper
  • 2 garlic cloves
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 small onion
  • 2 tablespoons olive oil
  • 4 ounces fresh mozzarella
  • 3 teaspoons Goya Adobo spice
  • 10 (1 package) Goya frozen empanada dough discos, thawed
  • 2 tablespoons fresh oregano

Cooking Directions

  1. To prepare filling, chop peppers, onion, and garlic, and to pan with olive oil and season with salt and pepper. Let simmer over medium to high heat for 3-5 minutes until ingredients begin to caramelize
  2. In another pan, add ground beef, fresh oregano and season with Goya Adobo spice and cook for 6-8 minutes, stirring and turning beef until slightly undercooked
  3. Add beef to pan with peppers and onions and mix together for 5 minutes at low heat
  4. Preheat oven to 425 degrees
  5. Prepare empanadas by taking 2 tablespoons of filling and adding to middle of empanada dough with small thin pieces of fresh mozzarella (feel free to add red sauce or chimichurri in the beef empanada if you’d like)
  6. Fold over empanada and squeeze edges together, then use a fork against the edges to create that classic empanada appearance
  7. Place empanadas on a cooking sheet lightly dressed with olive oil (you can use aluminum foil over the cooking sheet with olive oil as well) and cook for 12-15 minutes or until golden brown
  8. Remove from oven and let sit for 5 minutes before serving. Feel free to accompany with a tomato sauce side or chimichurri, then you’re ready to serve!

Let it Rip!

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