One of my favorite things to cook (and eat) are empanadas. They’re honestly super easy to make even though there are many steps to it. I may sound biased but Caribbean empanadas are my absolute favorite. South American empanadas are slightly different, but still tasty. They use a corn flour dough and are baked. In the Caribbean, we fry everything!
Empanadas can be an appetizer or great finger food if you’re hosting a party. They can also be stuffed with pretty much anything. Puerto Ricans usually fill them with beef, chicken, shrimp or cheese. Some fill them with a slice of boiled egg as well, but of course that’s optional.
- 1/2 pound of ground beef (or any ground meat you prefer)
- 1 pack of Goya discs
- 1/2 envelope of Goya Sazon
- 2 table spoons of Goya Recaito
- Adobo, salt and pepper to taste
- Cheese and/or a boiled egg (optional)
Seasoning the meat should be first. In a pan over medium heat, let the recaito cook for about 2 minutes and let it cover the entire pan. Add the meat, sazon, adobo, salt and pepper and let the meat fully cook.
When the meat is done cooking, you’re ready to make the empanadas! Starting off with one disc, you can fit about 2 tablespoons of ground meat on to the disc. If you decide to add an egg or cheese, you will put it on top of your meat. For this post, I used boiled eggs.
Next, you’ll fold over the disc in half and press down the edges and seal it with a fork.
Once this step is all done, heat up a frying pan with oil and begin frying the empanadas until they are golden brown on each side. Drain the oil out by placing the cooked empanadas on plate with a paper towel. When all are done, the only thing left to do is eat and enjoy!