MY GROUND SIRLOIN FILLED EMPANADILLAS with AVOCADOS

When I said ground beef filled, is because you can instead fill the Empanadillas with cheese, or ground chicken or ground chorizo or ground sausages or anything you love. They are very simple to make now-a-day, thanks to the GOYA Company readymade dough disks. I used to make them from scratch, and it takes way longer. However, with this product you can make them in no time as long as you have your filler already prepared. Yes, traditionally, they are deep fried but you do not eat this weekly, smile. Try them, you will love them. 

Category:  Entrée   _X__ Hors d” oeuvres _X__  
Approx. Prep and Cook Time:   under 30 Minutes
Approximate Cost:    $13.50 or $1.35 per serving
Difficulty Level:  Easy 
Allergens, Other:  NOT Gluten Free (unless you make them from scratch with GF flour) 
Servings: 10
 
Ingredients for the filler
1 lb. Lean ground sirloin beef ($5.50)
1 tsp. Angie’s basting olive oil (.20)
Angie’s dry seasoning or the seasoning of your choice to-taste (.30)
1 small chopped onion (.30)
5 chopped garlic cloves (.20)
½ can of small tomato sauce (.40)
2 to 3 tbsp. of stuffed olives (.20)
Other Ingredients to assemble de Empanadillas
2 hard-boiled eggs, cut diagonally (.40)
1 small jar of roasted red bell peppers, drained ($1.00
1 pack of Goya empanada dough disks (10 disks included) ($5.00)
2 tsp. of all-purpose flour to sprinkle over the counter before working the disks (.0)
1 Avocado ($1.25)
 
Directions
Prepare the ingredients as listed under the Ingredients list before starting.
Next, add 1 tsp. of my basting olive oil to a med-size casserole or skillet.
Add the meat, dry seasoning and cook over med heat stirring constantly to prevent it from becoming chunks, you want the meat loose and smooth. Remove from casserole and drain any fat left.
In the same casserole, add the chopped onion and chopped garlic and cook just until golden.
Add the meat back to the casserole, stir and add ½ can of a small tomato sauce and
2 to 3 tbsp. of stuffed olives and roasted red peppers to-taste. Stir and turn the heat off.
Your goal is to have a nice filler that is not soupy/ liquid, however, moist, since you will be frying the Empanadillas, you do not want any liquid sauce to leak into the oil.
Finally, allow the meat to cool down before filling the dough.
 
MAKING THE EMPANADILLAS
Sprinkle a tsp. of flour over your counter, spread it and drop one disk over at a time.
With a rolling pin, rubbed with flour, roll the dough briefly.
Add a tbsp. of the meat in the center, top it with a boil egg slice & couple of olives and piece of roasted red pepper.
Rub the disk edge around with water.
Next, fold it in half and finally, press the edges with a fork to prevent the meat from leaking.
Finally, have a fryer with enough hot oil to cover the Empanadillas and fry them until golden brown.
Boom, you did it!!!!!!!!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce