MEMORIES: “EMPANADILLAS” or CORNED BEEF TURNOVERS: THIS TIME I AM PASSING OUR CULTURAL P.R. TRADITION TO THE NEXT GENERATION TO KEEP IT ALIVE.

My Isabelita, she is 15 years old. (UPDATE: MY ISABELITA IS NOW 21 YRS. OLD and IN COLLEGE, WOW!) Not only an amazing volleyball player but she cooks and bakes just about anything from scratch, makes her Bela so proud. Time for me to pass on our traditional dishes so she can pass them on to her children when that time comes up. Sweet!
 
Approximate Prep and Cooking Time: 1 hour
Approximate Cost: $ 14.16 or approximately .71 per one Turnover
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 20
 
We used my old recipe posted in my blog in January 2017. I also doubled the ingredients. You can also make them with ground pork, lamb or beef instead of Corned Beef.
 
Part A. Turnover Ingredients ($13.10)
2 pk. Goya 10 dough for turnover discs ($3.42)
1 12 oz. can Corned Beef ($5.14)
1 ½ cups diced harsh browns potatoes (.95)
8 hardboiled eggs cut in slices or wedges (.64)
3 tbsp. Tomato sauce (.15)
½ tsp. Oregano (.15)
½ tsp. Paprika (.15)
3 tbsp. Sofrito (.35)
1 tbsp. olive oil (.35)
2 tbsp. Capers and salad olives, drained and rinsed (.50)
2 tbsp. Sliced pimentos (.30)
1 tbsp. water
1 ½ cups of peanut oil to deep fry the turnovers. ($1.00)
 
Part B: Sofrito/Molido render 1 cup = ($1.06)
1 large onion chopped (.30)
6 cloves garlic (.30)
1 handful of Cilantro, chopped (.30)
½ tbsp. olive oil (.16)
 
Directions to Prepare Sofrito/Molido
In a small food processor or blender, blend all the ingredients listed in Part B. Refrigerate to use in soups and stews at a later time.

Directions to Prepare Turnover/Empanadillas
Add the corned beef to a skillet on med-low, break it into pieces, just like when browning ground beef. Let it cook until is soft.
Add the Sofrito, hash brown, tomato sauce, oregano, paprika, capers, olives and water. Cook for about 10 minutes until the ingredients blend well. Turn off, let it cool down.

Directions to Assemble the Turnover/Empanadillas
Defrost the Goya dough disks.
Sprinkle a tsp. of flour on your counter top and place and spread dough out slightly with a roller.
Place 1 tbsp. of your corned beef filling in the center of the disc, top it with a slice of hardboiled egg, pimento and olive.
Before turning the dough over to form a half moon, using a small brush or your finger, rub water around the whole edge, this serve as glue, and then fold it.
Using a fork, press the edge firmly to seal both sides evenly.
Deep fry in medium heat oil until they look golden brownish.
Serve alone or with avocado and a beer to wash them down.