Puerto Rican Empanadas
Empanada Dough – All purpose flour – butter - egg beaten – water – salt
Empanada Filling – ground beef – potato parboiled – Goya Sofrito – tomato sauce – Goya Sazón con Azafran – olives roughly chopped – Water – salt – Monterey Jack cheese
Add flour, butter, 1 egg, water, and salt to a food processor. Pulse until mixture resembles coarse crumbs.
Pour mixture onto a piece of plastic wrap. Form into a ball. Wrap tightly in the plastic wrap and place in the refrigerator for 30 minutes.
Sprinkle flour on a surface. Roll the dough out with a rolling pin. Place a bowl onto the dough. Run a knife along the edges until you have cut a round disc.
Heat a skillet to medium and cook beef. Add the potato, sofrito, and water. Cook for 10 minutes. Add tomato sauce, Sazon con Azafron seasoning, water, and salt. Cook for 5 minutes.
Preheat oven to 350 degrees. Spoon the meat filling into a pastry round. Top it with Monterey Jack cheese. Rub the edges with water.
Pull one side of the pastry over the other and press the edges together with your fingers. Seal the edges and crimp with a fork.
Spray a baking sheet with cooking spray. Place empanadas the pan. Place the oven and bake for 25-30 minutes.
Enjoy! For more of my best beef recipes, visit my website!