Categories: Dinner
Ingredients
- 1 14oz. package of (10) frozen Goya discs, defrosted
- 1 egg beaten
- 1/2 large chopped onion
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1/2 pepper, finely chopped
- 2 tbsp cilantro
- 1-1/2 lb 93% lean ground beef
- 4 oz (1/2 can) tomato sauce
- kosher salt
- fresh ground pepper
- 1 tsp ground cumin
- 1-2 bay leaf
- 2 tbsp alcaparrado (capers or green olives would work too)
Directions
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Brown meat on medium flame in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
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Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.
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Add sofrito (onion mixture) to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 15-20 minutes.
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Preheat the oven to 400°. Spray 2 cookie sheets with Pam baking spray.
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On a working surface like a large wooden cutting board, spread the dough out slightly using a roller. Place 2 tsp of the picadillo filling in the center of the dough. Moisten the edge on the top half of the circle with a little water on your finger. Fold the bottom half of the dough up until the edges meet and seal with your fingers by pressing down to form a half circle.
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Gently transfer each empanada onto the cookie sheet and lightly brush the top of the empanada with egg wash.
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Bake for 12-15 minutes, until golden brown