Empanadas (patties)


Yield: 10 patties                                                              Prep and Cooking time: 45 minutes


  • 2 lbs lean ground beef
  • 1 pkg (14oz) Goya discos, thawed
  • 1 green pepper
  • 2 garlic cloves
  • 1 small onion
  • 3-4 sprigs of cilantro
  • 1/4 tsp oregano
  • 1/4 tsp parsley
  • salt for taste
  • pepper for taste
  • 1 can (8oz) tomato sauce
  • Oil, for frying


  1. In a large skillet on medium-low heat, add the lean ground beef.  Using a spatula begin to break down the meat to separate, cover and let cook.
  2. Meanwhile, in a food processor or blender, add the peppers, garlic, onions, cilantro, oregano and parsley.  Blend to your liking (I prefer mine pureed).
  3. Add the veggie mixture into the meat and mix to incorporate all.  Add the tomato sauce a little at a time (consistency is up to you).  Add the salt and pepper and mix well.  Set aside to cool off before adding to discs.
  4. In a clean and dry surface place the discs and in the center of each add about 1-2 tbsp (again, up to you) of the meat mixture and close.  With a fork start to close the patty by pressing down to seal.
  5. Place all in the refrigerator for about 10-20 minutes to firm.
  6. In a deep pan, add oil and let heat about 350ºF (use a thermometer).  Add the patties one at a time to avoid splash.  Cook until golden brown.  Place on paper towel to seep the excess oil.
  7. Happy Eating!

NOTE: This is a warning! You just can’t eat one.  You can also add cheese and pepperoni for a pizza taste.  Chicken or pork or just about anything.


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