Fresh Empanadas

Ingredients:

• Egg (optional wash)
• Goya Adobo (to taste)  
• 2 -3 Packs Goya Empanadas 
• Goya Recaito (to taste)  
• Goya Sazon (to taste)  
• Goya Sofrito (to taste)  
• 2 – 3 lb of Lean Ground Hamburger Meat

Instructions:

Leave uncooked empanadas in the refrigerator overnight to thaw.
Cook lean ground hamburger meat until fully cooked. Drain any increase and return to the stove. Sprinkle meat Adoba and sazon, stir well. Add spoonfuls of recaito and sofrito. stir well.

Work on a piece of parchment paper. Partially fill each empanada with approximately 1 TBSP of meat mixture. Trim the edge with water. Fold over and seal with a fork. Wrap in parchment paper if freezing.

(Optional) In a small bowl, whisk 1 egg and 1 TBSP of water together. Brush onto stuffed empanadas.

Bake on a lightly greased baking sheet on 375°F for 18 – 20 minutes or deep fry until golden brown. Serve hot.

TIPS

• Do not over stuff.
• Lasts for 3 – 6 months in the freezer.
• Meat colored orange is normal due to the sazon or sofrito.
• Package contains 12 empanada discs.
• Store in a freeze bag laid flat on a baking sheet for freezing.
• Substitute ground hamburger meat for ground chicken or pork and shredded chicken breast or pork. 
• Substitute ground hamburger meat with sliced ham and cheese.
• Precut pieces of parchment paper to wrap filled empanadas and to freeze them. 
• Trim the edge with water before adding meat mixture.