Empanadillas Fried Puerto Rican Turnovers Recipes
MINI EMPANADILLAS (PUERTO RICAN BEEF TURNOVERS)
Mini Empanadillas (Puerto Rican Beef Turnovers) - This is an authentic recipe of Puerto Rican Beef Turnovers. They are full of flavor with a flaky outside.
Provided by Jesenia Montanez
Categories Appetizers/Snacks
Number Of Ingredients 17
Steps:
- Dough - Mix flour, salt, butter (slice up the stick of butter first) and egg with a food processor or mixer. Start adding water slowly until you get a nice stretchy dough consistency.
- The dough shouldn't be sticky, if it is, add more flour to the mix. Cover and place in refrigerator for at least 30 minutes. This step is not absolutely necessary, but it does make the dough easier to work with.
- Beef Filling - Season ground beef with Adobo to desired taste, add chopped garlic cloves and brown the meat in a skillet. You may also use salt and pepper instead of Adobo if you prefer.
- Once meat is cooked add Sofrito, Sazon, tomato sauce, onions, green peppers, red peppers and potatoes. Let it simmer until potatoes are tender.
- Take your dough and roll it out with a rolling pin. Make sure to sprinkle flour on the surface, your rolling pin and hands to prevent the dough from sticking. Once your roll the dough out, use a cup or a round cookie cutter to cut circular shapes.
- Place a spoonful of beef filling on the dough and fold it shut.
- My favorite method for sealing empanadillas is to use a fork. Simply press on the edge with a fork on both sides and you're done.
- Fry each side of the empanadilla in hot oil. Simply remove when the empandilla gets a light golden color.
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