My Picadillo Empanadas
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
Add beef and cook until lightly browned.
Add potato cubes, chopped egg,and olives.
Serve over rice, or use as filling for empanadas.
Makes 4 Servings
If using for filling in empanadas, put 2 tablespoons picadillo on one half of empanada disc.
Have a small bowl of water on the side to seal the empanadas.
Dip your finger into the bowl of water and run the water around one half of the empanada dough to facilitate the seal.
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.