today's recipe is from the blog foodie with family these are also called shepherd's pie hand pies. i think these would be great on nights where everyone is out could even make them ahead a time and freeze them so if could use them for after school snacks.
4 cups of cold, leftover Shepherd's Pie
20-30 empanada wrappers (Goya Discos or Homemade
peanut, vegetable, or canola oil (or lard) for frying or brushing before baking
fresh parlsey for garnish
Lay an empanada dough round in front of you. Scoop straight down into the Shepherd's Pie, getting about 2 tablespoons combined of the mashed potatoes and meat/vegetables in gravy. Scoop it into the center of the dough round. Dip your finger into a cup of water and moisten the dough around the perimeter of the circle. Bring the edges of the dough up to meet together around the filling and squeeze firmly. Lay on the work surface and use a fork to crimp the edges firmly. Transfer to a plate. Repeat with the remaining dough rounds and Shepherd's Pie.
To Fry the Shepherd's Pie Empanadas:
Heat 2 to 3 inches of your chosen oil to 350°F in a deep fryer or a high-sided, heavy-bottomed pan on a burner. When the oil reaches the correct temperature, ease a couple of the empanadas into the oil gently, taking care not to crowd the pan as they need to be able to move around and expand in the hot oil. Fry the empanadas for 3 to 5 minutes, or until golden brown and bubbly on the surface. Use tongs or a slotted spoon to transfer the finished Shepherd's Pie Empanadas to a paper towel lined plate to rest for at least 3 minutes before serving. Repeat the frying process with the remaining Shepherd's Pie Emanadas.
To Bake the Shepherd's Pie Empanadas:
Preheat your oven to 400°F. Lightly brush a rimmed baking sheet with your chosen oil. Arrange the empanadas with 2 inches of space between them on all sides, brush the empanadas lightly with oil, then bake for 20 to 30 minutes, or until the dough is lightly golden brown on the edges and firm to the touch. Remove the pan from the oven and let rest for 5 minutes before serving.
To Reheat Leftover Shepherd's Pie Empanadas:
Preheat oven to 350°F. Arrange the previously cooked empanadas on a rimmed baking sheet and bake for 10 to 15 minutes, or until heated through.