How To Defrost Goya Discos Fast

Made past Goya, discos come in packs of 10, each v-inch 120-calorie flaky pastry circular separated past a piece of plastic wrap. You can find them in the refrigerator aisle of about Latino specialty markets, or at supermarkets in Latino communities.

Shop discos in the freezer, and defrost in the refrigerator or at room temperature for at least 20 minutes before using. Or, cut open one side of the package and put in the microwave on defrost for 10 seconds at a time, just until you can separate the circles; then, let the dough sit at room temperature for x minutes or so and they are ready to handle.

Stuff them with any blazon of filling: spicy smoky Argentinean beefiness, curried pork, rhubarb and strawberries, vegetarian cheese and onion, or tilapia, lycopersicon esculentum and olive. Or apply the discos like mini-pizzas, topped with Tex-Mex spaghetti sauce and cheese.

Empanadas filled with craven picadillo

From the pantry, you'll demand: onion, garlic, tomato plant sauce, cinnamon, green olives, raisins, capers, white vinegar, sugar, salt, fresh footing pepper.

This classic Cuban filling, most often made with beef, gives a sweet-and-sour flavor to the rather bland chicken, but could be made with footing turkey or pork, too. Makes plenty for 25 empanadas; can be frozen.

Ingredients

one Tbsp vegetable oil
1 medium onion, peeled and diced
1 large green bell pepper, diced
3 cloves garlic, minced
1 lb extra lean ground chicken
ane/iv cup tomato sauce
Compression of cinnamon
ane/four loving cup sliced, stuffed green olives
1/iv loving cup raisins
ane Tbsp capers
two Tbsp white vinegar
i/iv tsp sugar
1 tsp table salt
i/2 tsp freshly ground black pepper

Directions

Heat the oil in a large frying pan over medium heat. Sauté onion and greenish pepper until the onion is translucent, about iii minutes. Add garlic and cook 2 minutes more. Add the craven and break it up well. Stir in the remaining ingredients, reduce estrus to low, cover, and simmer for xx minutes or until the sauce is a thick consistency and no liquid remains. Set aside to cool, or refrigerate (or freeze) for later use.

Remove discos from the freezer and assail the countertop to soften.

Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper. Place a small basin of cold water on your work surface.

Vanquish one large egg with one teaspoon of water (egg wash), and set aside.

Fix out one disco. Place a heaping Tbsp of filling in the centre. Moisture your finger with water and run it around the edge of the disco. Fold the dough over to make a half-moon shape. Press the edges to seal, then take a fork and printing into the dough all around the folded edge. Place the empanada on the baking canvass. Make the remaining empanadas, so, using a castor, paint each with a fleck of the egg launder.

Bake in the middle of the oven for 11-12 minutes or until lightly browned. Serve hot or at room temperature. Cooked empanadas tin be frozen and reheated in a 350°F oven.

[Printer-friendly recipe.]

More empanadas:
Goat cheese and olive empanadas, from The Perfect Pantry
Asian turkey and cabbage empanadas with spicy dipping sauce, from The Perfect Pantry
Curried pork empanadas, from Simply Recipes
Caprese empanadas with tomato, mozzarella and basil, from Laylita's Recipes

Source: https://www.theperfectpantry.com/2009/04/discos-recipe-chicken-empanadas.html

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