Marie's Empanada Filling
I knew someone who was a volunteer at my job,Who made Empanadas and I loved them so much I went home and made them myself. Unfortunately I had sense lost the recipe.
I asked around. I looked on the net and after taking in the suggestions on the recipe, this is what I came up with.. They turned well excepted.
My recipe is not precise I estimated the seasonings. Feel free to adjust it to your liking.
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- 1 lb
- 1 medium
- spanish onion
- 4 clove
- green bell pepper
- red bell pepper
- 4 medium
- 1/2 c
- 2 pkg
- sazon goya with coriander and annatto
- 2 Tbsp
- goya recaito ( cilantro cooking base
- 1/2 jar(s)
- goya sorrito ( tomato cooking base
- 4 pkg
- goya empanada disks ( or you can make the doe)
- spanish olives
- 2 Tbsp
- olive oil
- salt and pepper to taste
- oil to deep fry with
2Mince or Crush Garlic Cloves
3Add about 2 Tables spoons of Olive oil to your pan. Let it heat up and place Diced Onions and Garlic cloves in the pan for a few minutes to allow onion to sweat.
Remove the onion and garlic from the pan to a bowl for later.
4In A 2 quart pan, cook hamburger. (While cooking Hamburger continue your prep work.) Once cooked drain off the fat.
5Dice Bell peppers and cube potatoes.
6Add Garlic, Onion, peppers, potatoes and rice to the pot of cooked hamburger.
7And Seasoning, Cover with water until everything is covered. Bring it to a boil. Lower the heat,cover and let it simmer until the liquid absorbs and the potato and rice are cooked. Let it set to cool off. I put mine in 2 bowls and placed them in the fridge. I found they work better when the mixture is cooled off enough to work with. The flavors marinade.
8I filled my empananda shells and place 2 whole olives in each one. You can cut them in half, I did the last time I cooked them. But the whole olive works wonders. You can deep fry them for a couple of minutes in a deep fryer or on the stove until they are as brown as you like. They can be baked But I have never done it.