Growing up I was a picky eater so I never appreciated the delicious Spanish/Puerto Rican food my mom and family used to make until I got older; now, I can’t get enough! Although I love rice & beans, pork roast, tostones and the like; empanadas might just be my favorite Spanish food. I even got my husband, who is not really into Spanish dishes, to devour them! They are so incredibly easy to make, and the beef can be substituted for chicken, pork or even ground turkey. Perfect as a dinner dish and definitely popular at a party! This recipe takes about 45 minutes or so to prepare and makes around 10 empanadas.
Stuff you need:
- A pack of Discos (thawed). These are found in the freezer section where you find Goya products. They come in a couple different flavors and sizes. I usually use the plain ones.
- Cooking oil for frying (vegetable or corn)
- 1/2 pound of ground beef (can be substituted with shredded chicken/pork )
- 1 tablespoon of olive oil
- 1/4 cup of tomato sauce
- About a half a cup of a chopped Spanish onion
- Spanish olives sliced. (optional) I usually cut up about 10 olives because I love them, but you can use more or less to taste.
- 3 Tablespoons of sofrito. You can make your own sofrito or you can buy it in the freezer section or the aisle where Spanish products are found.
- 1 1/2 tablespoons of garlic minced
- 1/2 teaspoon of oregano or Italian seasoning
- Black pepper to taste
- 1 packet of Sazon
- Optional (boil diced potatoes until soft, about a 1 1/2 cups)
- A cup of mozzarella cheese (optional)
- Flour to roll discos
Chef it up:
- 1. In a medium sized pan heat up the olive oil and brown the meat. When the meat is cooked add in the chopped onions and cook for a few minutes on medium heat. (optional add your cooked potatoes at this point) Next add in the sofrito, tomato sauce, oregano, garlic, sazon, and olives. Add pepper to taste. Stir until well combined and the meat mixture gets thick. This should take about 10-15 min. Set aside
- 2. On a flat surface, I like to use my wood cutting board, spread out a little flour and use a rolling pin to flatten the discos. Spoon in about 1 1/2 to 2 tablespoons of the meat mixture in the center of the discos. You can add about a tablespoon of the mozzarella on top of the meat if you want cheesy empanadas. Fold the disco over the meat mixture until it forms a pocket. Pinch the sides closed using a fork. (as pictured).
- 3. Heat about 2 inches of the cooking oil in a large pan on medium high (the oil should be 350 degrees). I usually fry about 4 empanadas at a time for about 4 or 5 minutes on each side until golden brown. Drain on paper towels.
Mayo-Ketchup is a popular sauce to go along with Puerto Rican dishes such as Tostones (fried plantains). Its basically one part mayonnaise and one part ketchup. I like to add garlic powder to taste. I serve my empanadas on a big fancy dish with the sauce in the center and sprinkle with oregano.