Empanada Update - Big Improvement!

Several months ago, I wrote a VERY long post about my trials and tribulations with empanadas.  I have made them several times since and have made a huge improvement.  I went to the grocery store and purchased the Goya discos in the frozen food section of the store in the area where they have international foods.  Oh my goodness!  How easy this was!  I just rolled them to make them a little bigger, filled them, sealed with water and a fork and baked them.  The package does tell you to fry them, but I'm looking to make things easier, not harder.  I also brushed each one with a little beaten egg.  So here is the recipe again, this time using discos.

 Fillling: Makes enough for about 12 empanadas

1 lb. ground beef--you can probably substitute chicken or turkey
1 small onion finely chopped
5 cloves of garlic, finely chopped, or run through the garlic press
2 tablespoons olive oil
2 tablespoons of tomato paste
2 tablespoons vinegar - I used red wine, but you can substitute, white wine, apple cider or even rice wine vinegar
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper

Depending on the likes of your family you can also add red and/or green peppers or green olives--about a cup of peppers or olives.

Brown the beef, drain any fat and set aside in a bowl.  Add olive oil, onions and garlic to the pan and cook over medium heat about 5 minutes or until translucent.  Add spices, vinegar and tomato paste.  And cook until combined. Add any other vegetables and cook till they are soft.  Return beef to the skillet and heat through.  At this point you can remove from the heat, cool and freeze so you have a meal ready to go for another night.  Or double this recipe and freeze half.

Roll out the discos crust on a well floured surface, so each is a little larger and thinner than when you began.  Fill half the circle with filling, leaving about 1/2 to 3/4 inch around the edge.  Wet the edge with a little warm water, fold over and crimp the edges with a fork. Place on a parchment lined cookie sheet.  Brush all the empanadas with a beaten egg to which you have added two tablespoons of water.  Bake at 400 degrees for about 10 -12 minutes.

 Happy Cooking!

Carol
a.k.a. Nonnie