| This recipe is liked by 0 person(s). |
Pastelillos de Carne
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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, minced |
| 2 cloves | garlic, alternative |
| 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) |
| 1 | Yellow or White oil for frying |
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 2½ inches of oil in a deep saucepan on medium. Cook empanadas in batches, turning to brown on both sides. Drain on paper towels.
* Stuff with left over diced Thanksgiving turkey and a bit of stuffing, add cheese if desired.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.