brown chopmeat in pan until brown then drain fat and return to pan

saute onions and miced garlic until soft

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

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

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