Monday, August 26, 2013

Beef Empanadas

 Here is my 3rd and last Goya recipe for this month of August.  We were also supposed to do a beef recipe from "Beef, It's what for dinner" council.  August is a really busy month with me going back to the classroom so I did a beef recipe with my Goya product.  Knocking out two and one.  So this last one, I really wanted to see if I could find the Goya "Discos" or the puff pastry circles to make Empanadas.  Luckily at my second attempt at a Safeway that seemed to have lots of Goya on their shelves...I tried my luck in the freezer to look for the dough and SCORE!!! I scooped up two.  I stay away from recipes most times that have you make your own doughs.  I just don't have the time or patience for it anymore.  When I saw that Goya made its own dough for Empanadas I had to see if I could find it and so happy I did.
Allrecipes had only one empanada recipe from Goya and in true JennyMac fashion I tweaked it:

-I did not use all their prepared seasonings and such.  I was fearful of it being too salty,
-None of the seasonings (Sazon Goya and Goya Soffrito) were included in my box of goodies so I wasn't going to go out and buy them.
-I added a non-traditional food in it, (K-man doesn't like olives) sweet potato.
-I did NOT FRY them.

Beef and Sweet Potato Empanadas
by JennyMac Lipsmack on

1/2 pound ground beef
1/2 medium yellow onion, finely chopped
1 medium sweet potato, peeled and cubed
1/4 cup Goya Tomato Sauce
1 Tbsp. Adobo seasoning
1 teaspoon Minced Garlic
1/2 teaspoon Dried Oregano
Ground Black Pepper, to taste
1 (14 ounce) package Goya Discos (yellow or white), thawed
About 1/4 c. Oil, for cooking and brushing
Preheat oven to 400 degrees.  Heat about 1 tbsp. oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Remove and put to side.  Put another tbsp of oil and onions and sweet potato in the already heated pan. Cook until soft, about 10 minutes. Stir in tomato sauce, adobo, garlic, oregano and black pepper and add the ground beef back into the pan mixture. Taste for seasoning
On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
Line cookie sheet with either a silpat or parchment.  Brush with oil.  Place 12 empanadas on sheet and brush with oil.  Place in preheated oven and bake for 15 minutes.  Turn empanadas over and bake for another 5 minutes or until both sides are golden brown.

This is the second time I took a classically FRIED recipe and baked it (I also bake egg rolls now instead of deep frying them) and the dough comes out just as crispy as though it was fried and so little oil is being absorbed by doing this.  

All in all, the Goya products were top notch and I used them before, so it was a no-brainer to me about using them.  Also we like to eat beef here so a double  assignment of making a beef recipes wasn't to difficult since we eat it at least twice a week.  It was fun taking a beef recipe and creating a new filling and using a new Goya product.  This was a good month for food from Allrecipes Allstars.


1 comment:

Nora@SunnyDaysWithMyLoves said...

Wow, those look yummy! The dough really did seem to turn out very well despite being baked! :-)