This is my favorite Beef Empanada recipe. After much trial and error I came up with this recipe. It goes great with a side of my rice and beans recipe! You can also freeze uncooked empanadas for later use!
2Heat oil, add beef and cook until brown and no longer pink … drain excess fat, remove cooked beef and set aside.
3In same pan add onions, peppers and garlic and cook until soft and onions are translucent (do not brown and do not burn garlic).
4Add meat back to pan, stir to combine.
5Add tomatoes, olives, sofrito and raisins and cook until softened about 5 mins.
6Add tomato sauce, cumin, oregano, chicken stock, sazon and cilantro. Bring to boil and cook on low-medium heat until thickens (about 15-20mins).
7Let mixture cool, then spoon into defrosted room temperature disco.
8Place filling in the middle of disco, brush edges with egg and water mixture, fold in ½ and seal edges with fork.
9Fry empanada in 350 degree oil until golden, about 4-6 mins, turning ½ way through. (You can also bake if desired until crispy and golden brown, but fried taste much better!).
1. Place uncooked empanadas in wax paper and tin foil, in freezer bag for later use
2. As you prepare each empanada (if not immediately cooking) after sealing, place on wax paper and separate with wax paper or disco plastic to prevent sticking, cover immediately to prevent from drying out.
3. Goya Discos and Goya Sofrito are sold in frozen section. Let both defrost. Sofrito is hard to spoon if you do not defrost a little. You can use food processor to chop onions and peppers, but chop other ingredients by hand.