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Sunday, January 07, 2007
I'd like to think these meat filled pastries are universal. Virtually every region in the world has a version of it. They vary in size and in fillings and obviously called different names but still is essentially the same 'ol thing. Called empanada in Spanish influenced countries and birdie in Scotland. Make them a bit bigger and they are called pasties in Cornwall
PUERTO RICAN FRIED MEAT PIES (EMPANADAS)
Dough: Purchase GOYA DISCOS - Para Empanadas Dough For Turnover Pastries.
Located in the Ethnic Freezer Section of your local supermarket. Comes in a package of 10 Discs.
1 lb. browned ground beef or cooked shredded chicken1/2 medium onion, diced1/2 green bell pepper, diced3 garlic cloves, crushed1/8 c. chopped fresh cilantro1/8 c. sliced green olivessalt and pepper to taste1 tbsp. tomato paste1 pkg. Goya Sazon with annato
1 c. vegetable oil for frying.
DOUGH: Follow package directions - Dough should be defrosted.
FILLING: Brown ground beef (drain excess grease), or sautee shredded chicken in 2 tbsp. of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
COOKING: Pre-heat the oil in a frying pan at about a medium temperature. Place about 2 tbsp. of the filling in the dough and seal the edges with a fork.
Fry for about 5 minutes on each side, then place on dish lined with paper-towels.
Serve. Makes 10 - 12 Empanadas.
Submitted by: MrMike