"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Empanadas Recipe

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This recipe for Empanadas is from Our Love of Cooking , 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!



2 1b - ground beef (90% lean)
2 tbsp olive oil
1 medium onion
1 medium green pepper, chopped
3 cloves garlic, minced
3 tbsp capers, chopped
4 tbsp green olives, chopped
4 envelopes sazon goya seasoning
1 - 8 oz can tomato sauce
salt and pepper to taste
2 packages of frozen Goya empanada wrappers

Cook onion, pepper, garlic, capers and olives in olive oil until onion is transparent (about ten minutes)
Add meat and sazon goya, until no longer pink.
Add tomato sauce and salt and pepper. Mix thoroughly.
Cool mixture completely. (l make mixture the day before and refrigerate).
For large wrappers, use 2 tbsp mix. For small wrappers, use 1 tbsp mix.
Before folding the dough, wet the inside edges all around with milk to make the dough stick together when cooking. Press with fork
Fry in oil until golden brown.

Personal Notes:
Personal Notes:
We used 4 1/2 pounds of meat. all of the ingredients doubled perfectly.
used 50 wrappers




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