marie's empanada filling

★★★★★ 1
By Marie Gunkel
from Palmyra, NY

Hello, 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.

★★★★★ 1
prep time 1 Hr 30 Min
cook time 5 Min
method Deep Fry

Ingredients For marie's empanada filling

  • 1 lb
    hamburger
  • 1 md
    spanish onion
  • 4 clove
    garlic
  • 1/2
    green bell pepper
  • 1/2
    red bell pepper
  • 4 md
    potatos
  • 1/2 c
    rice
  • 2 pkg
    sazon goya with coriander and annatto
  • 2 Tbsp
    goya recaito ( cilantro cooking base
  • 1/2 jar
    goya sorrito ( tomato cooking base
  • 4 pkg
    goya empanada disks ( or you can make the doe)
  • water
  • jar
    spanish olives
  • 2 Tbsp
    olive oil
  • salt and pepper to taste
  • oil to deep fry with

How To Make marie's empanada filling

  • 1
    Dice Onions
  • 2
    Mince or Crush Garlic Cloves
  • 3
    Add 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.
  • 4
    In A 2 quart pan, cook hamburger. (While cooking Hamburger continue your prep work.) Once cooked drain off the fat.
  • 5
    Dice Bell peppers and cube potatoes.
  • 6
    Add Garlic, Onion, peppers, potatoes and rice to the pot of cooked hamburger.
  • 7
    And 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.
  • 8
    I 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.

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