Cut potatoes into very small pieces.
Cook potatoes in olive oil in a frying pan. (Don't skimp on olive oil!!) till done.
Slice olive and cut piece in half.
Cook ground pork in large saucepan with onion powder, garlic powder and salt.
Break-up the ground pork real well.
When pork is done, add tomato sauce, pack of Sason Goya, capers, sofrito, olives, cooked potatoes and oregano to taste.
Place 1-2 Tbls onto one side of empananda shell, fold over, seal with a fork and fry in vegetable oil until golden brown.
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 40 (51%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 13.6mg||4 %|
|Sodium 22.2mg||1 %|
|Potassium 189.8mg||5 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 4.9g|
|Protein 3.9g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 78
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