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

1. 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.

2. Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.

3. 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.

4. Preheat the oven to 400°. Spray 2 cookie sheets with Pam baking spray.

5. 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.

6. Gently transfer each empanada onto the cookie sheet and lightly brush the top of the empanada with egg wash.

7. Bake for 12-15 minutes, until golden brown

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