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