Puerto Rican Empanadas


12 servings




55 minutes



– 2 1/2 cups all purpose flour - 1 stick butter - 1 egg  - 1/4 cup water - Salt - 1 lb. ground beef - 1 medium potato - 1/4 cup Goya Sofrito - 1 8 oz. can tomato sauce - 1 packet Goya Sazón con Azafran - 20 Spanish olives - 1/4 cup water - 1 tsp. salt - 1/2 cup Monterey Jack cheese


Make dough.


Add 2 1/2 cups all purpose flour, 1 stick of cold butter cut into small pieces, 1 egg, 1/4 cup cold water, and a pinch of salt to a food processor. Wrap the ball of dough tightly in plastic wrap and refrigerate.

Roll out dough.


After 30 minutes, roll dough out and thin as possible. Put into disc rounds.

Cook meat filling.


Heat a large skillet and brown ground beef. Drain any excess grease, add a parboil potato, sofrito, and 1/4 cup water. Cook for a few minutes, add tomato sauce, 1 Sazon con Azafron seasoning packet, 1/4 cup water, salt and olives.

Fill pastry rounds.


Spoon 2 Tbsp. of meat filling into a pasty round. Top with a sprinkle of Monterey Jack cheese, pull edges together and crimp with a fork. 

Bake empanadas.


Place empanadas on a baking sheet and bake at 350 for 25-30 minutes. Serve, and enjoy!

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