Cooking Instructions
- 1
brown chopmeat in pan until brown then drain fat and return to pan
- 2
saute onions and miced garlic until soft
- 3
once onions and garlic are done put them in your pan with the chopmeat add remaining ingrediants and simmer with cover on for appox. 15 mins
- 4
make sure your goya discs are thawed before starting once they are you are ready to start filling them use about 11/2 TBS to each disc try to put meat to one side cause you need to fold over and take a fork and press and seal shut
- 5
in a large pot fill with about 5 cups of oil make sure oil is hot enough then put empandas in cooking about 1 1/2 mins on each side then let them drain on paper towels
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