Empanada dough available in your freezer aisle
Any canned diced tomatoes will work, but I like these because they have a kick to them.
My secret weapon. Goya seasoning packets.
Brown the pork or beef in a large skillet with olive oil. Once the meat is a brown, throw in the garlic, chopped onion, and culantro. Then add the seasonings and diced tomato. Let cook until done.
Separate the thawed out empanada dough. An hour out of the freezer it should be thawed enough to work with.
Add the cooled meat onto the dough. About 2 -3 tablespoons of meat per empanada.
Fold one side of the dough to the other.
Pinch the ends together tightly to prevent the empanada from opening during the cooking process.
Using a fork, make small indentations along the outer rim of the empanadas.
This is the finished product after frying. You can bake or fry yours. If baking, use an oven temp of about 350. Any you do not cook can be frozen for later use.