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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