Empanada Filling – 1 pound ground beef – 1 medium potato parboiled, peeled, and diced small – ¼ cup Goya Sofrito plus 2 additional Tablespoons – 1 8 oz. can tomato sauce – 1 packet Goya Sazón con Azafran – 20 Spanish olives roughly chopped – ¼ cup Water – 1 teaspoon salt – ½ cup Monterey Jack cheese shredded
Parboil potato for 7-10 min. Peel and dice into small pieces. Mince olives. If you're not using premade empanada dough like Goya discos, you will need to make the dough from scratch. It's easy to do! Visit the full post for our empanada dough recipe plus instructions on how to make and cut the dough.
Heat skillet to medium and add beef. Brown, chunking into pieces as it cooks. Drain excess grease, then add potato, sofrito, and ¼ cup water. Cook 10 min., stirring often.
Finally, add tomato sauce, Sazon con Azafron seasoning, ¼ cup water, and a pinch of salt. Cook for 5 min., stirring often. Toss the olives into the pan and stir.
Preheat oven to 350°F. Line baking sheet with parchment paper. Fill empanada rounds with 2 Tbsp. meat filling each. Top with cheese. Rub the edges of the pastry rounds with water or egg wash to help them stick.
Pull one side of the pastry over to the other and crimp with your fingers or a fork. Try not to over-stuff the dough, or they will break as they cook! Repeat until all empanadas are formed. Finally, brush with egg wash.
Spray baking sheets with cooking spray. Bake in two batches or on two separate pans so they are not over-crowded. Bake for 25-30 minutes, until dough is golden brown.
Serve and enjoy! Puerto Rican baked empanadas are delicious fresh out of the oven or even cold as a snack.