Mini Empanadas Recipe
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Category: |
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Ingredients: |
Ingredients: 1 lb. ground beef
1 package of GOYA Discos
2 Tbsp. Adobo
2 Tbsp. Garlic powder
1 envelope of GOYA sazon
1 Sprinkle of Sea Salt (lightly)
1/2 c. Ground Spices ( 3 individual cloves of garlic,1 onion, 1 green pepper, 1 red pepper, grind in blender, add a pinch of oregano and a pinch of parsley).
3 Tbsp. of Goya tomato sauce, Spanish style or Hunts will do
All purpose flour
Vegetable Oil
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Directions: |
Directions:In lg skillet brown beef. Drain the beef to rid excess fat. Add, Adobo, Garlic Powder, Sazon to the beef. In lg skillet add tomato sauce, ground spices, sprinkle sea salt. Add seasoned, cooked beef to the skillet. Simmer on low fire for 15 minutes. Take the Discos, sprinkle flour. Begin to heat oil in a different skillet. Disc must be inserted when hot. Enough oil should cover the disc. One cup will be sufficient depending on the size of the skillet.
Goya discos are thick and big, therefore you can cut them in half, and use a roller to stretch. CAUTION: do not stretch too much, this will thin the disc and the meat sauce will drip through. If you use the entire disc, you will need 2 spoons of filling. This will give you 10 empanadas. If you cut in half, you can have 20 empanadas.
Heat oil. Add one spoon of beef mixture to the disc. Fold disc over. Pinch the edges with a fork to tighten and seal. Add the prepared disc to the skillet with hot oil. Deep fry until lightly bubbled. Remove the cooked disc from the skillet. Place on plate with a paper towel to remove excess oil. |
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Personal
Notes: |
Personal
Notes: Add cheese. Place a small cube of cheese over the meat as you prepare the discs with the meat sauce. If you do not like beef, you can use this cheese alone, as a filling, and fry.
Made more than you can handle? Sprinkle flour to the un-fried empanada, place in a container, layer straight across the container, add and sprinkle flour to avoid sticking. Cover and place in freezer. Defrost 15 minutes in fridge before frying.
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