Paternoster Empanadas

• servings: 50 empanadas
• active time: 30 mins
• total time: 3 hrs

Ingredients

1 egg

Vegetable oil

3 lbs. ground sirloin or lean beef (or half & half)

3 medium-sized vidalia onions (450-500 g. or 1¼ lbs.)

3 medium-sized red bell peppers (400 g. or 1 lbs.)

1 medium-sized or large carrot (100 g. or ⅕ to ¼ lbs.)

¾ cup pitted cocktail/spanish olives (cut in half lengthwise)

1 to 1 ¼ cups Prego Traditional Italian Sauce (18 oz.)

½ cup Cabernet Sauvignon (or any red wine)

2 to 3 bay leaves

2 tsp. white sugar

Salt & pepper to taste (¼ to ½ tsp. each)

2 tsp. ground cumin

2 tsp. paprika

5 packages of Goya Discos Para Empanadas (50 total)

Directions

Prepare the vegetables:

Dice onions finely.

Cube red bell peppers.

Grate carrot.

Set a stock pot or large saute pan on the stove. Turn stove to medium-high heat.

Cover approximately half the bottom of the pot in vegetable oil.

Cook the vegetables in the pot for 10 to 20 minutes (or until onions are clear), stirring every 2 minutes.

Set heat to high & add in the beef. Continue stirring until the beef is cooked (brown on the inside).

Add in the wine & keep stirring until it’s evaporated.

Set heat to medium-low & add in the pasta sauce, bay leaves, sugar, salt, pepper, cumin, paprika, and olives. Stir for 5-10 minutes.

Take out the bay leaves.

Turn off the stove & refrigerate the filling for an hour (or up to 2 days).

Preheat the oven to 400° F (205° C). Line the baking pan with parchment paper.

Fold the empanadas & place them on the baking pan.

Whisk the egg in a bowl. Lightly brush the top of each empanada with egg wash.

Bake empanadas for 18 to 20 minutes (or until the outside is a golden-brown)

Serve with a side of sugar (for dipping).