My Picadillo Empanadas
By: Carla
Published: Tuesday, July 13, 2010 - 6:07am

Ingredients




2 tablespoons extra virgin olive oil
1 pound ground beef
1/2 cup sofrito
1 small yellow onion, diced
1 garlic clove, minced
1/4 cup Manzanilla (Spanish) olives, roughly chopped
2 hard boiled eggs, diced
3 medium Yukon Gold potatoes, diced and boiled until just cooked (firm to touch)
10 Discos- Goya Empanada wrappers

Preparation

1 In a large high sided skillet over medium high heat, add olive oil and saute onions until tender, add garlic and saute another minute and add sofrito. Cook until all liquid is absorbed about 3-5 minutes. 2 Add beef and cook until lightly browned. 3 Add potato cubes, chopped egg,and olives. 4 Heat through till warmed. 5 Remove to warmed serving bowl. 6 Serve over rice, or use as filling for empanadas. 7 Makes 4 Servings 8 If using for filling in empanadas, put 2 tablespoons picadillo on one half of empanada disc. 9 Have a small bowl of water on the side to seal the empanadas. 10 Dip your finger into the bowl of water and run the water around one half of the empanada dough to facilitate the seal. 11 Fold in half and  pressing with the tines of a fork, press the edges to seal closed. 12 Place into deep fryer or a pot filled with oil (1/2 full, oil rises when the ingredients are added), and fry, approximately 3 minutes per side.

About


Delicious Latin inspired empanadas.