Being a Latina, I obviously grew up on arroz con pollo, flan, and empanadas; just to name a few. While my mother taught me to make flour empanadas from scratch, sometimes you want to take the quick route.
Using Goya’s discos para empanadas, allowed me to make something tasty while savoring flavors that took me all the way back home to Panama.
If you thought that making empanadas wasn’t for you, think again. Since the dough is ready, all you have to do is make the filling, fry and serve. 😉
I chose to use ground beef, but you can use shredded chicken, beef, or meat of choice. I seasoned the beef with… Adobo, you guessed it. 🙂 Then added some peppers and onions for extra flavor, a pinch of salt and pepper.
After cooking the beef, drain and add beef on half of the disk, leaving enough space to fold over in half. Once you add the beef and fold, use a fork to seal the edge (that’s what those little marks are, fork marks).
Fry each empanada until golden brown, (I don’t recommend frying more than two at once). Once fried, I like to remove them and place them on paper towels, which absorbs the extra oil. Let them cool and serve. That’s it!
Let me know what you think once you try them. And remember to share or Pin this post!
This post is also linked to The Blended Blog, make sure to check out other recipes there.;)
- 1/2 fresh pepper
- 1/2 small onion
- 1 tbsp. Adobo
- 1 lb. ground beef; or meat of choice
- Salt and pepper to taste
- One package of Goya's dough for turnover pastries
- Oil for frying
- Boil enough oil to cover the empanadas.
- Season and cook meat of choice, drain and add about a spoonful to half of the disk.
- Fold the dough and use a fork to seal the edge.
- Place each empanada in the hot oil and fry until golden brown (I recommend frying no more than two at a time).