Empanadas

Directions

1. 1
   brown chopmeat in pan until brown then drain fat and return to pan
2. 2
   saute onions and miced garlic until soft
3. 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.
4. 4
   15 mins
5. 5
   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
6. 6
   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