Empanadas

Recently, my neighbor and friend told me that I was making Empanadas all wrong.
She is Colombian so I figure she knows what she is talking about and OH BOY did she!
I took the Colombian Empanada recipe she gave me and added my own little twist to it.


Ingredients:

2 Packages of Goya Discos
Vegetable oil for frying
2 cups peeled and diced white potatoes
2 Tbsp olive oil
1/2 cup chopped white onions
1 cane of Mild Rotel, Drained of all juices
1 chopped garlic clove
1 Pound of Ground turkey meat
1 cup of rice, fully cooked
2 Tbsp Chilli powder
1 Tbsp cumin seasoning
Salt and Pepper to taste


Directions to prepare the filling:

In large skillet combine olive oil, onion and the garlic. Cook on high until onion is caramelized.
Then combine your meat, Rotel and potatoes with the onion mixture in skillet and cook on high until meat is fully cooked and potatoes are tender.

Add your Chilli powder and Cumin to fully cooked rice.

When both the rice and the meat mixture are fully cooked combine both in large bowl and mix well.

Fill a large pot with vegetable oil and heat over medium heat to 360°

Remove the top plastic for Goya Disco and place 1 to 2 tablespoon of the filling in the center of each.

Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.

Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.

Transfer the fried empanadas to a plate lined with paper towels, cool and you are done!

CHEERS!

Here's a NEW and even YUMMIER twist on these Empanadas :)

Instead of Goya Discos...Try Nasoya egg roll wrappers for a sweeter twist!