Puerto Rican Fried Meat Pies Empanadas Recipes

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PUERTO RICAN FRIED MEAT PIES: EMPANADAS



Puerto Rican Fried Meat Pies: Empanadas image

Make and share this Puerto Rican Fried Meat Pies: Empanadas recipe from Food.com.

Provided by Chef Smooth

Categories     Lunch/Snacks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup vegetable oil
1 cup warm water
1 lb browned ground beef or 1 lb cooked shredded chicken
1/2 medium onion, diced
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 cup chopped fresh cilantro
1/8 cup sliced green olives
1 pinch salt and pepper
1 tablespoon tomato paste
1 (1 1/4 ounce) package sazon goya with coriander and annatto
1 cup vegetable oil (for frying)

Steps:

  • DOUGH: combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form.
  • Take it out and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
  • Divide into 12 pieces, then roll into 4 inch circles.
  • FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
  • COOKING: Preheat the oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
  • Fry for about 5 minutes on each side, then place on dish lined with paper-towels.

PUERTO RICAN FRIED MEAT PIES RECIPE - (4.3/5)



Puerto Rican Fried Meat Pies Recipe - (4.3/5) image

Provided by jeknudson

Number Of Ingredients 15

Filling:
1-2 packages of Goya pot sticker wrappers (Disco Grande) in frozen food aisle
1 lb. browned ground beef or cooked shredded chicken
1/2 medium onion, diced
2 tablespoons olive oil
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 c. chopped fresh cilantro
1/8 c. sliced green olives
salt and pepper, to taste
1/4-1/2 jalapeno, minced (optional)
1 tbsp. tomato paste
1 pkg. Goya Sazon with annato
For cooking:
1 cup vegetable oil for frying.

Steps:

  • FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool. COOKING: Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork. Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top. Serve. Makes 12 Empanadas.

GOURMET PASTELILLOS (MEAT PIES)



Gourmet Pastelillos (Meat Pies) image

The unique flavor of Puerto Rican seasonings, green olives, and lean beef combine in a deep-fried pastry for a deliciously spicy turnover. Can be served small as appetizers or meal size.

Provided by Joanna

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 55m

Yield 15

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 pound extra-lean ground beef
½ onion, diced
¼ cup tomato sauce
6 large pimento-stuffed olives, diced
2 tablespoons sofrito (such as Goya®)
1 (1.41 ounce) package sazon seasoning with coriander and achiote (such as Goya®)
2 small garlic cloves, minced and crushed
½ teaspoon oregano
2 (14 ounce) packages frozen empanada dough (such as Goya® discos)
vegetable oil for frying

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, tomato sauce, olives, sofrito, sazon, garlic, and oregano. Bring to a simmer and cook until mixture thickens, about 15 minutes.
  • Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over, moisten edges, and press with a fork to seal. Repeat with remaining meat mixture and discos.
  • Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 27.6 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 3.6 g, Sodium 735.9 mg, Sugar 0.3 g

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