Dough:  (or Goya’s pkg of 10 empana­da dics)

3 cups all pur­pose flour
1 tea­spoon salt
12 tea­spoon bak­ing powder
12 tea­spoon bak­ing soda
14 cup veg­etable oil
1 cup warm water
12 tea­spoon anna­to seed (for color)


1 lb. browned ground beef or cooked shred­ded chicken
12 medi­um onion, diced
2 table­spoons olive oil
12 green bell pep­per, diced
3 gar­lic cloves, crushed
18 c. chopped fresh cilantro
18 c. sliced green olives
salt and pep­per, to taste
1÷4−1÷2 jalapeño, minced (option­al)
1 tbsp. toma­to paste
1 pkg. Goya Sazon with annato

1 cup of veg­etable oil for frying.

DOUGH:  Com­bine all the dry ingre­di­ents in the bowl of an elec­tric mix­er; add all wet ingre­di­ents. Mix for about 3 min­utes until Dough is formed.

Remove dough and knead for about 3 min­utes, let sit wrapped in plas­tic-wrap for anoth­er 15 minutes.

Divide into pieces, of about 4 inch circles.

FILLING:  Brown ground beef (drain excess grease), or sauté shred­ded chick­en. Add all the ingre­di­ents and cook for an addi­tion­al 10 min­utes stir­ring occa­sion­al­ly. Let cool.

COOKING:  Pre­heat the veg­etable oil in a fry­ing pan at about a medi­um tem­per­a­ture. Place about 2 table­spoons of the fill­ing in the dough and seal the edges with a fork.

Deep fry each for about 5 min­utes on each side, then place on dish lined with paper-tow­els. Press anoth­er lay­er of paper tow­els over the top.

Makes about 10 Empanadas.