Empanadas are a tasty pastry dish that can be served for breakfast, lunch or dinner and are even better when prepared Dominican Style. Making empanadas is easy and it’s fun. Follow this recipe to get your seasoning just right, the crust golden brown, and your family and friends asking for more. PLAY VIDEO
Pollo Guisado
Deidre Pujols calls this her famous “Home Run Chicken” because it seems as though every time she make it, her husband, Albert, hits another home run. It’s that potent! She’s learned, though, that when Albert’s Dominican friends from other teams come to town, they only get to enjoy this dish on their off days. LEARN MORE
A plantain may LOOK like a large banana, but, in the Dominican, a green plantain cooks up into a taste treat the whole country adores. The recipe here has you peal, fry, smash, fry, garnish and serve. With Deidre’s “special sauce” for dipping, you won’t believe how good these can taste. LEARN MORE
Mini Chimichurri Burgers
They’ll never ask for a “quarter pounder” again when you try Deidre Pujols unique take on the chimichurri, a popular dish served from street vendors wherever people congregate in Santo Domingo. Our recipe takes you from top to bottom bum and everything delicioso in between. LEARN MORE
Sazon is used in almost every dish and is a household must-have in the Dominican Republic. Many Dominican dishes call for a sazon topping and you can either make it in bulk or just enough for your dish. There is no greater smell than when sazon hits the hot oil atop your stove! LEARN MORE




1 lb. ground beef
1 tsp. garlic salt
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
5 cloves minced garlic
1 tsp. cumin

1 tsp. chili powder
1 large bullion cube or 2 small cubes
1 package achoite/culantro powder (optional)*
2 Tbsp. sour orange marinade
1 package pastry discs

Cooking Instructions:

Cook ground beef with garlic salt, strain oil. Set aside.

In a separate cooking pan, add olive oil to coat the pan and add all of the remaining ingredients. Cook over medium/ low heat for about 10 minutes. Add the cooked burger meat to the sautéed ingredients. Cook for an additional 5 minutes.

Separate pastry discs and lay flat on wax paper sprayed with a dash of spam, to keep the dough from sticking.

Add 2 tbsp of the beef mixture to each pastry disc and fold in half.

With a fork make edges sealed by pushing the edges together.

The empanadas should be fried in a deep fryer at about 380 degrees or a pan with oil. When the empanadas are a nice golden color, they are done. I believe they are best served with hot sauce.

Copyright 2008 Deidre Pujols