August Beef Empanadas

Beef Empanadas

Submitted by Roxy Cruz


1 lb. ground beef

1 Goya sazon packet

Adobo to taste

½ green pepper, diced

1 small potato, peeled & diced

½ white onion, diced

Minced garlic to taste

1-2 spoonfuls of sofrito (homemade or store bought)

1-2 spoonfuls seedless green olives, chopped (we used Castelvetrano olives)

Empanada discos (by Goya or Titan)

Vegetable Oil


Brown the ground beef. Add the sazon packet, adobo, green pepper, potato, onion, garlic, sofrito, and olives. When the ground beef is fully cooked and the veggies are tender, fill in the discos. Dip your finger into water and spread around the edges of the discos; close them by rolling the edges or press down with a fork to seal into a half-moon shape. Fry in oil at 365 degrees F for 2 minutes on each side. Transfer to a wire rack to drain and cool. Serve warm.

Makes 10 Empanadas.