Ingredients: |
Ingredients: 1 pound of lean ground beef
1/3 cup of homemade sofrito, or Goya Sofrito Cooking Base
1/3 cup of tomato sauce
1 packet of sazon con achiote
1 tablespoon of adobo all purpose seasoning
2 teaspoons of ground cumin
1 teaspoon of dried oregano
1 teaspoon of red pepper flakes (optional)
2 hard boiled eggs, chopped finely
1 large white or yellow onion, diced
4 garlic cloves, chopped
1 cup of raisins
1/2 cup slivered almonds
1 cup chopped Spanish olives
1/2 cup capers
1 package of Goya Brand- Empanada Discos con Achiote
1 small bowl of water
Vegetable oil
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Directions: |
Directions:Defrost frozen empanada dough for 2-3 hours. Once thawed, spread them out on a cutting board, lightly covering them with a damp (not wet) paper towel
On medium heat cook onion until clear.
Add garlic cloves and cook until fragrant.
On medium heat add homemade sofrito with tomato sauce until well incorporated. Then add lean ground beef, raisins, almonds, olives and capers. Cook until meat is browned.
Crumble the meat and season with sazon, adobo, cumin, dried oregano, and red pepper flakes. Cool your mixture. Sample and add pepper, salt or a teaspoon or so some brine from the capers and/or olives to your taste.
Lay out your empanada dough on a cutting board/clean surface.
Dip fingers into the water bowl and run them around the circumference of the disco.
Add a tablespoon of the meat mixture in the center of the dough. Sprinkle a small amount of the egg on top of the mixture. Do not overfill! Fold over the dough and firmly press with your thumbs. To properly seal the seam, crimp the edges down with a fork. Make sure the "seams" are completely sealed up all the way around the half moon shape. If not, the pastry will open in the oil.
In hot oil, fry the empanadas for 1 minute on each side. There should be enough oil in the pot that they are covered by the oil.
Let them rest on a paper-towel and enjoy!
-There is no salt added to this recipe because the sazon, Sofrito cooking base, olives and capers are all so salty. But if you opt to make your own Sofrito, you can add salt or as I say in the recipe, some olive and/or caper brine to round out the flavor.
- The beef mixture (picadillo) can be made ahead of time and refrigerated for a couple of days. You can also freeze it, but if you do so, let it thaw out in the fridge. Basically, don't microwave to thaw it.
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Personal
Notes: |
Personal
Notes: My grandma's empanadas were a family favorite throughout the years, and a hotly anticipated side-dish. She taught me how to make them when I was a teen, and I would help her make them for the Christmas meal, which was usually enjoyed at my Aunt and Uncle's house upstate. The recipe was derived from my great-grandmother, Lorenza whom we all called "Grandma Tita". My dad and I have continued the tradition by making them at least once during the holiday season. And while he does not cook, he does enjoy the fine, intricate art of assembling an empanada.
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This recipe for Grandma Edith's Empanadas is from