Empanadas

Filling:

• 1 lb ground round
• 1 lb ground pork
• 1 green pepper, chopped
• 1 medium onion, chopped
• 1 large ripe tomato, chopped
• 1 Tbsp capers
• 2 Tbsp tomato paste
• 1 bay leaf
• 1 Tbsp chopped or minced garlic
• ½ tsp oregano
• 2 Tbsp fresh chopped parsley
• 2 envelopes Goya seasoning (Sazon)
• 4 Tbsp oil

In a large frying pan, heat oil and cook meats until fully cooked.

Add remaining ingredients and simmer for 30 minutes.

Season with salt, pepper, and a few drops of hot sauce. Remove bay leaf.

Dough:

• 4 sticks Pillsbury pie mix or other pie crust dough
• Canned milk

Mix pie dough according to package directions, adding 2 extra Tbsp water.

Roll out dough on floured board to about ⅛” thick.

Cut rounds 3½” to 4” in diameter.

Place 1 tsp filling in center of each round. Moisten edge with water and fold over; seal edges with a fork.

Optional: Freeze on a cookie sheet before storing in baggies.

To bake immediately: brush tops with canned milk and bake at 400°F for ~15 minutes or until golden brown.

Makes about 50 empanadas.

Last Modified 07:05:04 12 December 2025 UTC