Reviewed: Aug. 5, 2009

Good flavor but needs a little something...maybe a dipping sauce? I used wonton wrappers which held together nicely. My kids (ages 10, 13 & 16) LOVED them so I will definitely make again.

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Mama Zita

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Orinda, California, USA

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Reviewed: Jul. 17, 2009

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!

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Janine

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Reviewed: Jun. 19, 2009

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.

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Rolanda

Cooking Level: Intermediate

Home Town: Lynn, Massachusetts, USA

Living In: Saugus, Massachusetts, USA

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Reviewed: Mar. 1, 2009

This is a great simple Puertorican recipe. I added two packs of Sazon for that authentic taste. I omitted the bell pepper because my family doesn't like it. I think next time I will add a can of sliced black olives and also use only 1/2 a bunch of cilantro. I used the egg roll wrappers and wrapped them like egg rolls. They only needed to be in the oil for about 5 seconds each.

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Stasia

Cooking Level: Intermediate

Home Town: Sonora, California, USA

Living In: Modesto, California, USA

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Reviewed: Jan. 19, 2009

These were delicious! I could not find the Goya discs, so I used egg roll skins. They worked well. I will definately make them again.

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Annmarie

Cooking Level: Intermediate

Home Town: Lindenhurst, New York, USA

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Reviewed: Dec. 11, 2008

really enjoyed this recipe. pretty quick to make. my husband really enjoyed it he ate 4 in 1 sitting and they were pretty big. i did season the meat for flavor otherwise they would have been pretty bland. reminded him of his moms empanadas..

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MiMi

Cooking Level: Beginning

Home Town: Upland, California, USA

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Reviewed: Nov. 2, 2008

EXCELLENT!!! I made a trial version of these for my sister-in-law's bachelorette party. They are so good. I made a few changes. I used one bunch of cilantro, and added seasoning salt, peeper, garlis salt and cumin to taste. I also took someone's suggestion about adding cheese. One warning: I didn't find it poosible to wrap 2 or 3 tablespoons of meat. I was only able to get 1 1/2 tbsp. Hopefully the ladies will love them like me and my wife did!

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REALITY2DAY

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Compton, California, USA

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Reviewed: Aug. 9, 2008

we LOVED this!!! they didnt last long on the table!!! i followed the recipe, but used goya discs instead of egg wrappers,i will make these again and again...

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BERTA08

Cooking Level: Intermediate

Home Town: Orange, California, USA

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Reviewed: May 21, 2008

These are good but didn't suit my husband's taste (what he's used to as a child). I also use the yellow discs instead and seal with fork and water. There was too much tomato paste. This is what I usally use instead, 1 1b ground meat, 1/2 diced onion, 1/2 diced green bell pepper, 3 crushed garlic cloves, 1/8 c. chopped cilantro, 1/8 c. sliced green olives, 1 tbs tomato paste, 1 pkg sazon, salt and pepper to taste.

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JMarquez1

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Reviewed: Nov. 26, 2007

Best rolls I ever had!!

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Lorraine

Cooking Level: Expert

Home Town: White Plains, New York, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 19, 2007

These were super. I used ground lean turkey instead of beef, no fat to drain and no greasy problems with the finished rolls. I added a can of drained black beans. I did use egg roll wrappers and made sure my oil temp was at the 360 specified. Husband and son liked them. The recipe made too many for us so I'll use again for a small gathering with margaritas, beer, layered dip etc... for a football game this fall.

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Meesakelly

Cooking Level: Intermediate

Home Town: Emerald Isle, North Carolina, USA

Living In: Evanston, Illinois, USA

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Reviewed: Aug. 6, 2007

good, but had to play with the second batch to get my husband to eat it. next time i might add a little cornstarch to the filling to stop the juice from ruining the fryer oil so fast

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ALAINDREA

Cooking Level: Expert

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Reviewed: Mar. 26, 2007

Very good recipe. Thank you so much for posting it.

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SHELI

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Reviewed: Feb. 20, 2007

This recipie was great. I add some sazon and adobo to the meat and it was good. I didnt like the taste of the egg roll wrappers too much I may shop around for a different kind but the meat was so good. I live in california and its hard to find those goya disc another person was talking about.

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Camille

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Camp Pendleton, California, USA

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Reviewed: Apr. 24, 2006

We thought these were great and my husband especially loved them. My egg roll wrappers were too thin for me to wrap them in traingles so I had to improvise a bit. Next time, I will use the goya discs (which I also saw in the same freezer section) as others had suggested. I served these up with Mexican rice - excellent meal! Thanks!

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Feb. 25, 2006

This was delicious! I made it for friends and everyone loved it. I added some diced tomatoes to it as well.

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Rachael4581

Cooking Level: Beginning

Living In: Deland, Florida, USA

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Reviewed: Nov. 18, 2005

My Dh is Peurto Rican and the recipe is very versatile, able to add to your taste, we are able to buy the Goya discs and added Sazon. Tasty fried little treats :) I only gave four stars for the fact that his recipe is slightly different and we prefer it. But Mmmm, try it!

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MOUSIREID

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Reviewed: Sep. 17, 2005

Good, easy meal.

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Daniel

Cooking Level: Intermediate

Home Town: Statesboro, Georgia, USA

Living In: Thomasville, Georgia, USA

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Reviewed: Jun. 26, 2005

These were pretty tasty. I put a packet of Sazon seasoning in as another reviewer suggested. I also used wonton wrappers. I couldn't find the Goya discs but next time I will go to a spanish market. Otherwise I followed the recipe exactly. I had never "stuffed" anything before so I was a little inept at first but in no time I was flying! LOL. I had a little dish of water on my work surface and I would just dip my finger in and use that to seal the wontons. Just don't worry about how they look, once fried they'll look great. Warning though, they fry up fast! Don't walk off and leave them. This makes a lot of filling. I ended up using well less than half for just my husband and I. I will freeze the rest or maybe use it for something else tomorrow.

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lovetocook

Cooking Level: Intermediate

Home Town: Nitro, West Virginia, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 17, 2004

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.

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