Empanadas Recipe
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Category: |
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Ingredients: |
Ingredients: Goya Empenada frozen disk for stuffing
Chop meat or Chicken breast(Shread chicken after cooked and cooled)
2 onions
3 garlic cloves
1 1/2 cup of white wine
tomato sauce
3 Goya Sazon packages
2 Green peppers
2 Red pepper
scallions
green Spanish olives
salt pepper
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Directions: |
Directions:Leave the Empenada disk out to defrost while you begin to work on your filling . Regardless if you choose to use chop meat or chicken the seasonings is exactly the same the only difference is that the chop meat will fall apart naturally as it cooks where the chicken breast will have to be shredded apart after cooking. Both are equally as delicious !
For the filling - add a few table spoons of olive oil to a large pan and add your chopped up onions and garlic and the Sazon packages. Cook until onions are translucent. Then add your diced peppers, olives and scallions and cook for 5 minutes. Then add your choice off meat , the white wine and as much tomato sauce as needed so the mixture is brothy. Season with salt and pepper and cover. Let the filling cook for about 2 hours on medium-low heat but he sure to constantly check on it and stir the meat periodically.
Once the meat and mixture is cooked turn off the stove and set aside the pot so the mixture can begin cooling. When the mixture is almost completely cooled drain the meat and almost all of the liquid through a collander but be sure to save about a cup of the liquid just incase for later. Set aside the drained meat and let it stay in the collander for another hr so any remaining liquids will continue to drain.
Once the meat is cooled nd drained you can take the empenada dish and add about a 2 tbsp of the filling into each disk then fold the disk over in half and crimp and seal the edges .
Pre heat oven to 400 º
grease a bake sheet and add as many empenadas as you would like. Then wisk 2 eggs and brush the complete top of each empenada and bake for 20-30 minutes until golden and fluffy. |
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