Pastelillos de Carne Picadillo (empanandas) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1/2 lb. ground beef
1 tbsp. olive oil
2 tbsp. sofrito
1 packet Sazón with Coriander and Annatto
1/4 cup tomato sauce
1 tsp. minced garlic or 2 cloves garlic, minced
1/2 onion, diced
1/8 tsp. black pepper
1/2 tsp. oregano
6 large stuffed olives, diced
1 pkg Goya Discos (frozen turnover dough) Yellow or White
oil for frying 1
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Directions: |
Directions:In a skillet, heat oil on medium.
Stir in beef and cook until browned.
Stir in remaining ingredients, except discos and frying oil. Lower heat and simmer for 15 minutes or until mixture thickens.
Spoon about 1 tbsp. meat mixture into middle, fold over; moisten edges and seal with a fork.
Heat 2˝ inches of oil in a deep saucepan on medium. Cook empanadas in batches, turning to brown on both sides. Drain on paper towels. |
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Personal
Notes: |
Personal
Notes: Goya Brand "discos" are frozen turnover dough circles ready to use in making pastelillos or empanadas de carne. They come in white or yellow dough. They are relatively inexpensive. Other brands are now popping up.The discos come in two sizes and in packages of 10 or so circles which you just have to stuff and seal. Handle these after being at room temperature for at least 20 minutes so they are soft. Or cut open one side of the package and put in the microwave on defrost for 10 - 20 seconds. You don't want to defrost them too long because they will stick together. Defrost them for 10 seconds at a time until you can separate the circles. Then let them sit at room temperature for 10 minutes or so and they are ready to handle.
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