Puerto Rican Empanadas
YIELD
12 servings
TYPE
Dinner
TIME
55 minutes
LEVEL
Beginner
– 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
Ingredients
Make dough.
1
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.
2
After 30 minutes, roll dough out and thin as possible. Put into disc rounds.
Cook meat filling.
3
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.
4
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.
5
Place empanadas on a baking sheet and bake at 350 for 25-30 minutes. Serve, and enjoy!
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Enjoy! For more of my best beef recipes, visit my website!
-Isabel