Enjoy dinner tonight with this delicious, hearty ground beef and potato empanada recipe that are baked, not fried, using orange Goya discs.
Empanadas! They’re tasty little pouches that are good at almost any time of the day, and that’s exactly their appeal. And when those little pouches are filled with soft potato, tomato sauce, ground beef, and delicious spices they surely are tasty.
I’ve always wanted to learn how to make real Spanish style empanadas. Mr. Wishes and I went to dinner at a friends house earlier this year and we had these empanadas. Fortunately for me, our friend Melissa taught me how to make them so that I didn’t have to go without them for very long. They’re just too good! I’ve made them several times since then and finally got around to photographing them (patience is something I really need to work on when I’m starving.)
I love empanadas and these are the best I’ve had. All latin countries have different versions of empanadas with variations of dough and fillings. The contents of empanadas can be anything from fruit fillings for a dessert version to ground beef for a dinner meal. Some are fried and some are baked. Personally I love them either way, but they are terribly fattening when fried so I choose to bake mine instead. For the dough I used Goya brand discs from the frozen section in my supermarket but if you want to make yours from scratch, go right ahead! Goya products (the Sofrito I used is Goya, as well) are available in the international aisle of most grocery stores. The dough and the Sofrito are in the freezer section, under Goya, next to the vegetables in my grocery store.
Thanks for the recipe, Melissa, and for teaching me how to make real Puerto Rican empanadas! I will enjoy it for years to come.
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