No, we’re not going dancing…but this:
Let’s make empanadas! A fun appetizer with many variations. Here’s how I made this batch.
1 package of Goya empanada discs
A few tablespoons of EVOO
1 diced onion
1 diced clove of garlic
1 small package of chopped meat
1 large diced boiled potato (should be soft in center)
1 cup of frozen peas
Salt & pepper
1 cup canola oil
Heat EVOO to saute pan. Add onion and garlic – saute for about 3 minutes (do not allow garlic to brown – if it does toss it and start again) add chopped meat to pan and brown. Season with salt & pepper when meat has browned mix in potatoes and peas. Pour mixture into a strainer and let sit for about 5 minutes (you want to strain out fats and juices so they don’t seep through the empanada discs). Place one of the discs on cutting board then put about 2 tablespoons of mixture on one half of disc then fold over other half. Using a fork press down open sides to seal – voila! You now have an empanada. Repeat with remaining discs (extra filling can be frozen for future use). Now heat canola oil in large frying pan. When oil is hot slide empanadas into pan turning when browned. Don’t overcrowd the frying pan, they can be cooked in batches. Remove from pan and onto paper towel lined plate and salt immediately (Kosher salt!) You can definitely either deep fry or air fry these if you prefer.