PREP TIME: 10 mins | COOK TIME: 45 mins | RESTING TIME: 30 mins | TOTAL TIME: 55 mins | SERVINGS: 12
My mom’s favourite – Puerto Rican Empanadas! Savoury pies stuffed with cook ground meat and spices. No doubt, these delicious empanadas make a great appetizer, excellent for a weeknight dinner, or snack.
INGREDIENTS
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Dough (or use 12 Goya Discos):
2 ½ c. All-purpose flour plus more for sprinkling
1 stick butter
1 Egg beaten
¼ c. water
1 pinch salt
Filling:
1 lb ground beef (we recommend Certified Angus Beef® brand)
1 medium potato (parboiled, peeled, and diced small)
¼ c. Goya Sofrito plus 2 additional tbsp
1 8-ounce can tomato sauce
1 packet Goya Sazón con Azafran
20 Spanish olives roughly chopped
¼ c. Water
1 tsp salt
½ c. Monterey Jack cheese shredded
How to make Puerto Rican Empanadas
Empanada Dough:
Step 1: To a food processor, add 2 ½ cups AP flour, a stick of cold butter cut into small pieces, 1 egg, ¼ cup cold water, and a pinch of salt. Process until you have a mixture that resembles coarse crumbs.
Step 2: Onto a piece of plastic wrap, pour the dough mixture. Using your hands, form the dough into a ball. Tightly wrap the dough with plastic wrap and place it in the fridge for at least 30 minutes.
Step 3: Take the dough out of the fridge after 30 minutes. Using a floured rolling pin, roll the dough out onto a clean, floured surface as thinly as possible.
Step 4: Onto the dough, place a 5 to 5-inches round bowl or plate. Along the edges of the bowl, run a knife until you have cut a round disc. Take the dough around and set it aside. Do the same process with the remaining dough.
Empanada Filling:
Step 1: For about 7 to 10 minutes, parboil a medium potato. Peel the potato, then dice into small pieces.
Step 2: Get 20 Spanish olives and mince.
Step 3: To medium heat, heat a large skillet. Add the ground beef and cook, breaking the pieces as you go. Drain the excess grease. To the pan, add the potato, sofrito, and ¼ cup water.
Step 4: Continue to cook for another 10 minutes. Make sure to stir often so the potatoes will not stick. Pour in the tomato sauce followed by 1 Sazon con Azafron seasoning packet, ¼ cup water, and a pinch of salt.
Step 5: Cook for 5 minutes more, stirring often. Into the pan, toss the olives and stir.
To Assemble the Empanadas:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: With parchment paper, line a baking sheet.
Step 3: Onto a clean surface, place the pastry rounds, then spoon about 2 tbsp of the meat filling into each round and sprinkle with Monterey Jack cheese. With a little water, rub the edges of the pastry round.
Step 4: Over the other side, pull one side of the pastry. Using your fingers, press the edges together, then tightly seal the edges, crimping them together with a fork or your fingers.
Step 5: Remember to not over-stuff the pastry rounds because they will break when cooking. Do the same step with the rest of the pastry rounds.
Step 6: Grease a baking sheet with cooking spray. On each pan, place half of the empanadas. Bake in the preheated oven for about 25 to 30 minutes or until the dough is golden brown. Feel free to use two separate pans or bake the empanadas in batches.
Step 7: Enjoy the empanadas immediately.
TIPS:
For this recipe, you can use frozen Goya pastry rounds. Before cooking, defrost them for at least 30 minutes.
For the ground beef filling, I recommend using Certified Angus Beef ® brand beef.
So you can easily peel and chop the potatoes, I suggest parboiling them. Doing so, the potatoes will cook quickly in the filling.
NUTRITION FACTS:
Calories: 298kcal | Carbohydrates: 21g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 477mg | Potassium: 138mg | Vitamin A: 320IU | Calcium: 54mg | Iron: 2.1mg
Ingredients
- Dough (or use 12 Goya Discos):
- 2 ½ c. All-purpose flour plus more for sprinkling
- 1 stick butter
- 1 Egg beaten
- ¼ c. water
- 1 pinch salt
- Filling:
- 1 lb ground beef (we recommend Certified Angus Beef® brand)
- 1 medium potato (parboiled, peeled, and diced small)
- ¼ c. Goya Sofrito plus 2 additional tbsp
- 1 8-ounce can tomato sauce
- 1 packet Goya Sazón con Azafran
- 20 Spanish olives roughly chopped
- ¼ c. Water
- 1 tsp salt
- ½ c. Monterey Jack cheese shredded
Instructions
Empanada Dough:
Step 1: To a food processor, add 2 ½ cups AP flour, a stick of cold butter cut into small pieces, 1 egg, ¼ cup cold water, and a pinch of salt. Process until you have a mixture that resembles coarse crumbs.
Step 2: Onto a piece of plastic wrap, pour the dough mixture. Using your hands, form the dough into a ball. Tightly wrap the dough with plastic wrap and place it in the fridge for at least 30 minutes.
Step 3: Take the dough out of the fridge after 30 minutes. Using a floured rolling pin, roll the dough out onto a clean, floured surface as thinly as possible.
Step 4: Onto the dough, place a 5 to 5-inches round bowl or plate. Along the edges of the bowl, run a knife until you have cut a round disc. Take the dough around and set it aside. Do the same process with the remaining dough.
Empanada Filling:
Step 1: For about 7 to 10 minutes, parboil a medium potato. Peel the potato, then dice into small pieces.
Step 2: Get 20 Spanish olives and mince.
Step 3: To medium heat, heat a large skillet. Add the ground beef and cook, breaking the pieces as you go. Drain the excess grease. To the pan, add the potato, sofrito, and ¼ cup water.
Step 4: Continue to cook for another 10 minutes. Make sure to stir often so the potatoes will not stick. Pour in the tomato sauce followed by 1 Sazon con Azafron seasoning packet, ¼ cup water, and a pinch of salt.
Step 5: Cook for 5 minutes more, stirring often. Into the pan, toss the olives and stir.
To Assemble the Empanadas:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: With parchment paper, line a baking sheet.
Step 3: Onto a clean surface, place the pastry rounds, then spoon about 2 tbsp of the meat filling into each round and sprinkle with Monterey Jack cheese. With a little water, rub the edges of the pastry round.
Step 4: Over the other side, pull one side of the pastry. Using your fingers, press the edges together, then tightly seal the edges, crimping them together with a fork or your fingers.
Step 5: Remember to not over-stuff the pastry rounds because they will break when cooking. Do the same step with the rest of the pastry rounds.
Step 6: Grease a baking sheet with cooking spray. On each pan, place half of the empanadas. Bake in the preheated oven for about 25 to 30 minutes or until the dough is golden brown. Feel free to use two separate pans or bake the empanadas in batches.
Step 7: Enjoy the empanadas immediately.
TIPS:
For this recipe, you can use frozen Goya pastry rounds. Before cooking, defrost them for at least 30 minutes.
For the ground beef filling, I recommend using Certified Angus Beef ® brand beef.
So you can easily peel and chop the potatoes, I suggest parboiling them. Doing so, the potatoes will cook quickly in the filling.
