Beef Empanadas
This Beef Empanadas recipe starts with making a “sofrito” which basically means a combination of green pepper, onions and garlic. For convenience and to save time, I use Goya Disco’s, which is frozen turnover dough you can find in the freezer section of your supermarket.
1 pound of ground beef 2 large cloves of garlic, minced 1 cup of red onion, chopped 1 tablespoon of olive oil 1 teaspoon of oregano 1 large green bell pepper, chopped 1 jalapeno pepper, seeded and finely diced 1 packet of goya sazon seasoning ¼ teaspoon of cinnamon ¼ teaspoon of crushed black pepper 1 14-ounce package of Goya discos, thawed
To make a sofrito for the empanadas, Place a large frying pan that has been heated on medium heat. Add the olive oil and sauté the red onions and green bell pepper. Cook for 2-3 minutes. Add the minced garlic and diced jalapeno. Cook an additional 1-minute making sure to stir. Add the ground beef, cinnamon, oregano, crushed black pepper and goya seasoning. Cook the beef until completely browned in color. Place 2-3 teaspoons of filling into the center of each disco. Fold over and seal edges with a fork.
In another large frying pan, heat vegetable oil to 375 degrees. Fry the empanadas in the vegetable oil making sure to turn periodically until golden brown on all sides. Drain on a plate lined on paper towels and serve while hot.
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