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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Puerto Rican Empanadas Recipe

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This recipe for Puerto Rican Empanadas is from "Camp I Do" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lbs. Ground beef
1 T. Olive oil
2 T. Goya Sofrito
1 Packet Goya Sazon w coriander and annatto
1/4 c. Goya tomato sauce
1 tsp. Minced garlic
1/2 Diced onion
6 Stuffed pimento olives diced
1/8 tsp. Black pepper
1/2 tsp. Dried oregano
1/2 c. Mexican blend cheese
1 Package Goya discos; Frozen turnover dough
1 c. Corn oil / Peanut oil; for frying
1 Egg
Sealing dough
Directions:
Directions:
In a skillet, heat oil on medium heat. Stir in ground meat and cook just till sizzling and half browned.
Stir in the remaining ingredients, except cheese, egg, discos and frying oil.
Lower heat and simmer for 10-15 minutes until mixture thickens.
With your thawed Goya discos, spoon about 1 tbsp of the mixture into the middle with a sprinkle of cheese, fold-over and moisten edges with the egg and seal with a fork.
Heat 2 1/2 inches of oil in a deep sauce pan on medium heat.
Cook empanadas in batches, turning till lightly browned on both sides.
Drain on paper towels .

 

 

 

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