Empanadas
I love a meal that's wrapped in a bread like pocket. It's great in the room or when camping. This is my first attempt at empanadas. They were delicious.
Goya makes disks thatare sold out of the freezer section. You can make your own I just haven't tried yet. The Goya ones are easy and taste just fine.
2 tablespoons oil
1 pound ground meat (beef, turkey, pork, venison, any combo)
1 tablespoon garlic salt
2 tablespoons tomato paste
2 tablespoons vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
Oil or shortening, for frying
In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground meat and garlic salt and cook until cooked completely. Drain the grease and set aside.
In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the meat and let summer over low heat for about 5 minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
Add some meat filling to each disk and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
Cook time--the recipe says to deep fry them. I have never tried it this way. I either bake them in the oven until brown or lightly fry in a fry pan with a little bit of oil. Your fillings are all cooked so it's just a matter of getting the disk cooked and crispy. this is why you need to make sure that you're filling is plenty moist.
2 tablespoons oil
1 pound ground meat (beef, turkey, pork, venison, any combo)
1 tablespoon garlic salt
2 tablespoons tomato paste
2 tablespoons vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
Oil or shortening, for frying
In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground meat and garlic salt and cook until cooked completely. Drain the grease and set aside.
In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the meat and let summer over low heat for about 5 minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
Add some meat filling to each disk and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
Cook time--the recipe says to deep fry them. I have never tried it this way. I either bake them in the oven until brown or lightly fry in a fry pan with a little bit of oil. Your fillings are all cooked so it's just a matter of getting the disk cooked and crispy. this is why you need to make sure that you're filling is plenty moist.
Serve with sour cream and salsa. Guacamole makes a nice addition as well.
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