- 12 empanada wrappers (I used GOYA)
- 2 pounds ground beef
- 1 onion (medium)
- 4 tablespoons sofrito (I used GOYA)
- adobo seasoning (GOYA, to taste)
- olive oil
- 1 egg (whisked, for egg wash)
Sweeney 11 Feb
So yummy but I was liberal with the sofrito but all in all great recipe
cocinera 17 Nov 2018
I added 2 thawed potato patties to filling along with achiote.
Amanda Kuehndorf 1 Aug 2018
Very tasty recipe! I'll be making this again.
Jenn H. 23 Jun 2018
This recipe is very good. Flavor is on point. A couple of tips: You will need more than one package of empanada discs for 2lbs of meat. Also, I had to up the oven temp to 400 to get them to brown. I will definitely make it again.
Wendy 29 Apr 2018
This turned out so good! My 6 yr old even at one all by herself! She is a picky one too.
Leslie 25 Mar 2018
So dry on the outside
Liz 6 Mar 2018
So delicious! Even my grumpy teen stepdaughter liked it, and that’s saying something
Carmen S. 25 Jul 2017
Wonderful! Doubled recipe, added 1 jar of sofrito sauce, 1tsp cumin, 1cup water, a head of cabbage, 2cups julienned carrots and 1small basket of mushrooms, sliced.
Felicia L. 14 Jun 2016
These turned out great went as fast as I made them... Gonna triple up next time! Very easy and quick meal with tossed salad.