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In a large skillet over a low flame, heat 1 tablespoon of olive oil.
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Add the onion, garlic, potato, and red pepper and saute.
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3
Add the meat, sofrito, and tomato paste.
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Break up the meat thoroughly with a wooden spoon or spatula.
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Cook until the mixture is fully cooked, about 30 minutes, then stir in the cilantro.
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6
Drain excess liquid and transfer the mixture to a mixing bowl.
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Add the pineapple and mix well with a wooden spoon.
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Frying Fiesta Empanadas:
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In a large skillet heat the canola oil over medium heat.
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If using small empanada shells put 2 heaping tablespoons (3 tablespoons for the larger shells) of the mixture into the center.
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Fold the dough over and seal it using a fork to crimp the edges.
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Repeat this process for all of the empanadas and set them aside without letting them touch each another.
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The oil will sizzle when you test it by dipping a corner of a completed empanada in it.
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Working in batches, fry the empanadas for approximately 3 minutes on each side.
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Don't crowd the pan.
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Make sure your empanadas are not touching each other while frying.
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When golden brown on both sides transfer them to paper towels to drain.
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Arrange them on a serving platter, let cool slightly and serve.
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Cook's Note: Some people like them served plain (like me I love to savor the flavors).
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Others prefer ketchup, hot sauce, or a cilantro olive oil sauce alongside their empanada.
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Buen Provecho!!
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22
!
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs cannot make representation as to the results.
