- 24
- 10 mins
- 60 mins
Ingredients
- Para la masa:
- 2 cdas. de Aceite de Oliva Extra Virgen GOYA®
- 1 cebolla pequeña, finamente picada (aproximadamente 1 taza)
- 2 cucharaditas. de Ajo Picado GOYA® o 4 dientes de ajo, finamente picados
- 2 cucharaditas. de Paprika GOYA®
- 1 cdta. de Comino GOYA®
- 1 / 8 cucharadita de Pimienta Roja Molida GOYA®
- 1 Lb. de carne molida
- Adobo GOYA® con Pimienta, al gusto
- 2 huevos duros, pelados y picados (opcional)
- 1/4 de taza de uvas pasas, remojadas en agua caliente y escurridas (opcional)
- 12 Aceitunas de Manzanilla Rellenas con Pimientos GOYA®, (alrededor de 1/4 de taza) picadas
- 2 paquetes (12 oz cada uno) de Tapas para Empanadas GOYA® Hojaldrada, descongelar
- 1 huevo, ligeramente batido con 2 cucharadas de agua
Preparation
Step 1
1. Heat oil in large skillet over medium-high heat. Add onions; cook until soft and translucent, about 7 minutes. Add garlic, paprika, cumin and crushed red pepper; cook until fragrant, about 30 seconds more.
2. Add ground beef to onion mixture. Cook, stirring and breaking up meat with wooden spoon, until cooked through, about 8 minutes. Season meat mixture with adobo. Gently mix in chopped eggs, raisins and chopped olives. Set beef mixture aside to cool.
3. Heat oven to 375˚F. Place dough round on work surface. Using heaping tablespoon measure, spoon meat mixture onto center of dough round. Using pastry brush, paint edges of dough with egg wash. Fold dough into half-moon shape; gently press down edges and twist down to seal. Repeat with remaining ingredients.
4. Divide empanadas among baking sheets, leaving 1½” space between each empanada. Brush tops of empanadas with remaining egg wash. Cook until pastries puff, turn golden brown and filling is hot, about 20 minutes.