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Beef Empanadas

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Beef Empanadas 

2 package of the (white) flour discs, GOYA for empanadas DEFROSTED


1/2 Small can of plain tomato paste

1 lb. Ground Meat

1 small russet potatoes cubed

1/2 cup frozen corn bits

1/4 onion diced

1/2 tsp. Ground garlic

1/2 tsp. Ground cumin

1 tsp. Knorr pollo

1 to 2 cups of water


In a pot, brown the meat and drain out any excess fat and return back to the pot, now add onion and corn, cook until onion is translucent, now add your 1/2 can of tomato paste, and the spices.

Turn stove back on low heat and let it simmer for another 15 mins or until potatoes are tender and the juices are reduced. Set aside to cool.

 Place a wooden spoon in the oil and see if it sizzles this tells you if it's hot, if it sizzles oil is ready.

While the oil is heating begin preparing your empanadas for frying.

Add 3 to 4 Tbsp. or so of the meat picadillo mixture to the center of the flour disco, fold it into a half moon shape and seal the sides by pressing down a fork.






After sealing them, set them aside until your oil is heated, once oil is hot place 2 empanadas at a time in oil, you will immediately see the oil bubble and the empanadas blister, once you see one side of the empanadas turn golden brown flip them over and cook on the other side too.



Once you can see that both sides have cooked evenly, place them on a paper towel to drain excess oil , that's it your ready to eat.

Enjoy with an avocado salsa, rice, and beans.

That's it Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡

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