Several years ago, I met one of my husband’s college friends who we’ll call “D”. She and her boyfriend always had brunch and/or dinner parties at their home in Connecticut.
One day I got the nerve up to ask her how she made her famous empanadas. Knowing that she’s Latina, I knew I was in good hands. Too often you’ll have folks that don’t want to share a family recipe but she was eager to teach me. She told me to get up to her house earlier than the start of the party and she literally showed me step by step.
Ever since then I’ve been a fan of these bite-sized pillows of heaven. I recently made them with mushrooms instead of meat and those were a hit too.
I’m a fan of Goya’s Recaito & Sofrito. You can find them in the frozen food section of most chain grocery stores like Publix & Kroger, here in the south. Also, the Goya Discos are a perfect size and easy to keep on hand at home as well.
These are a hit! I make these sometimes just for dinner. Making empanadas are also great to make for cocktail parties and they are always on my NFL Big Game Day Menu too!
So without further ado – here’s Dolo’s Famous Beef Empanadas as prepared by yours truly.
Here’s a quick picture recap and the entire recipe can be found below~
I’d love to know if you eat savory or sweet empanadas?
PS – Did you know that April 8th is National Empanada Day!
Empanadas – just fill, serve and enjoy!
- 1 pound ground meat (beef or turkey or chicken)
- 2 heaping tablespoons of Goya Sofrito in a Jar
- 2 heaping tablespoons Goya Recaito in a Jar
- 2 medium cooked Potatoes (cut into small cubes)
- 1 jar Green Pitted Olives (chop these up)
- Fresh chopped garlic
- 1 small onion diced fine
- 1/2 cup Cilantro (chop this up small)
- 2 packets of Sazon or Adobe to taste
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper to taste
- 1 tablespoon of hot sauce (if you want it spicy – this can be left out)
- Discos para Empanadas (the discs you will find in the Goya/ International Frozen Food section) – 2 packages of 10 each – allow to thaw
- One 32 oz. bottle of canola oil
- In a large nonstick skillet, heat 1 tablespoon olive oil over high heat. Add the ground beef and cook completely until browned. Drain the ground beef and grease then set it aside.
- In the same pan, heat the remaining 1 tablespoon olive oil. Add the onions and bell pepper. Cook through. Then add garlic and continue to cook until everything is incorporated. approximately 10 minutes on low heat. Add the beef back in the pan. Add the cooked diced potatoes. Then add the sofrito. and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
- I use the goya discs because they're PERFECT! Add some meat filling to each empanada. Fold and seal with a fork.
- Heat the oil and fry the empanadas until golden brown, about 3-5 minutes per side. Drain on a paper towel and serve. These reheat well too so make plenty.
- You can save the meat mixture if you have too much in the freezer.