"These little parcels are made with seasoned ground meat sealed in egg roll wrappers; they are then deep fried. Serve with salsa and guacamole if desired, but plain they are a dream. This recipe was handed down from my grandfather to my mom, from her to me, and now I'm passing it on to you." — Vicky
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1 1/2 cups
chopped fresh cilantro
green bell pepper, chopped
1 (8 ounce) can
1 (16 ounce) package
egg roll wrappers
vegetable oil for frying
this recipe works best when it is not egg roll wrappers that are used. Do it the old fashioned way, with spanish ingredients, like goya wrappers that come frozen and they will come out much better. seal the edges with a fork, .. it also tastes good with cheese tucked inside, or for vegetarians cheese, beans or broccoli..
This recipe, if followed exactly, has too strong of a cilantro taste. Over powering even. So I altered the recipe slightly and only added 1/4 cup of cilantro and added 1/3 cup celery to it. It turned out great then.
good basic picadillo recipe. Use the goya yellow discs instead of egg rolls fold them in half, use fork to close them and fry!
These are a big hit at our house. I usually roll these up eggroll fashion as I had problems with the wrappers tearing at first. Also makes them easy for the kids to eat. In addition to draining the ground beef well, be sure to have the oil hot enough when you start frying or they will soak up too much.
[10/1/04] These are also really good using ground chicken instead of ground beef!
A few people mentioned substituting the egg roll wrappers (and I agree after all this is a Puerto Rican dish) for Goya's "frozen wrap or yellow thing". The formal name is an EMPANADA. That's the name you should look for when shopping. Goya Tampas para Empanadas are frozen turnover patties. Put the mix in the middle, fold, and then take your fork and seal the edges with it leaving little fork imprints along the edges. Beef is very plain tasting, don't cheat yourself....season your meat liberally with garlic powder, sazon, seasoning salt, adobo and, if on hand, you can never go wrong w/ sofrito. Be creative and add what you like because you really can't go wrong w/ this one....it's only beef in a patty.
It was time cumsuming but they were GREAT!! But being PuertoRican myself almost every dish HAS TO HAVE SA-SON! I added just one package of Sa-son with the onions and bell pepper to lock in the flavor. After I drained the meat I added Basil, Garlic Poweder, and Chili Poweder to taste! It was WONDERFUL!! This one is a keeper!
Although this was very time consuming, my kids LOVED them!! I made a bunch and froze them for quick snacks & meals on the go. I also used some of the meat mixture tossed with noodles and sour cream the following night for dinner. I will definitely be making these again.
This is a great starter recipe... But I personally made a few changes.. You definitely should use the frozen empanada dough discs. They are made for meat fillings and are awesome. You should use a packet of Sa-zon and I also added a little cumin.. I added some shredded cheese when i wrapped them and only put about half of the cilantro and it was plenty. (and i love cilantro) But overall they were great!
* Percent Daily Values are based on a 2,000 calorie diet.
Puerto Rican Meat Patties
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 312
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