Puerto Rican Empanadas
Puerto Rican Empanadas made with seasoned beef, potatoes, and cheese! Easy and so delicious. These are the best beef empanadas!
Servings: 12
Calories: 298kcal
Equipment
- Oven
Ingredients
Empanada Dough (or use Goya discos)
- 2 ½ cups All purpose flour plus more for sprinkling
- 1 stick butter
- 1 egg beaten
- ¼ cup water
- 1 pinch salt
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
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Add 2 ½ cups AP flour, 1 stick of cold butter cut into small pieces, 1 egg, ¼ cup cold water, and a pinch of salt to a food processor. Pulse until mixture resembles coarse crumbs. Pour dough mixture onto a piece of plastic wrap. Form mixture into a ball with your hands. Wrap the ball of dough tightly in the plastic wrap and place in the refrigerator for 30 minutes.
- After 30 minutes, remove dough from the fridge. Sprinkle some flour on a clean surface. Roll the dough out with a floured rolling pin as thin as possible. Place a 5-6 inch round bowl or plate onto the dough. Run a knife along the edges of the bowl until you have cut a round disc. Remove the dough round and set aside.Repeat with the rest of the dough. The dough will need to be formed into a ball and rolled out a few more times to cut the rest of the dough rounds. Repeat until all the dough has been cut into rounds.
- Parboil a medium potato for 7 to 10 minutes, then peel and dice into small pieces. Mince 20 Spanish olives.Heat a large skillet to medium and add ground beef. Cook completely and chop it into pieces as it cooks. Drain any excess grease when finished cooking. Add the potato, sofrito, and ¼ cup water to the pan.Cook for 10 minutes, stirring often to prevent the potatoes from sticking. Add tomato sauce, 1 Sazon con Azafron seasoning packet, ¼ cup water, and a pinch of salt.Cook for an additional 5 minutes, stirring often. Toss the olives into the pan and stir.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.Place the pastry rounds onto a clean surface. Spoon 2 Tbsp. or so of the meat filling into a pastry round. Top it with a sprinkling of Monterey Jack cheese. Rub the edges of the pastry round with a little bit of water.Pull one side of the pastry over the other and press the edges together with your fingers. Seal the edges tightly and crimp them together with your fingers or a fork.Try not to over-stuff the pastry rounds or they will break as they cook. Repeat with the remaining pastry rounds.
- Spray a baking sheet(s) with cooking spray. Place half of the empanadas on each pan. Place the pan(s) in the oven and bake for 25-30 minutes or until the dough is golden brown. You can use two separate pans or bake them in two separate batches. Serve, and enjoy!
Video
Notes
- You can substitute making dough by using frozen Goya discos, found in the frozen foods section of your grocery store. Make sure to defrost for at least 30 minutes before you make the empanadas.
- Don't skip parboiling the potatoes. This is an important step that will make it so your potatoes are perfectly cooked for the filling!
Nutrition
Serving: 1g | Calories: 298kcal | Carbohydrates: 21g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 477mg