Cheesesteak Empanadas
Courtesy of Chef Tommy Brower, Gigi Restaurant and Lounge
Ingredients:
1/2 lb of black angus top round, thinly sliced
2 cups sliced bell peppers
2 cups sliced white onion
2 cups shredded yellow cheddar cheese
2 cups mushrooms
salt
pepper
6 Goya empanada discs
Directions:
1. Sautee meat in hot pan for 1 minute.
2. Add veggies.
3. Salt and pepper to taste.
4. Cook for additional 5 minutes.
5. Let stand a minute then chill on sheet pan in refridgerator.
6. Chop meat and veggies after being chilled.
7. Add cheese and mix all ingredients together.
8. Defrost Goya empanada disks.
9. Stuff Goya empanada disks (2 to 3 oz. of filling for each disk)
10. Use fork to close disc.
11. Fry in medium to hot oil until golden brown.
