Puerto Rican Style Empanadas Recipes

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EMPANADILLAS (FRIED PUERTO RICAN TURNOVERS)



Empanadillas (fried Puerto Rican turnovers) image

Provided by Salima Benkhalti

Categories     Dinner

Time 2h

Number Of Ingredients 16

2 ½ cups all purpose flour
¾ cup cold salted butter
½ cup ice water
1 tsp olive oil
1 yellow onion, diced
1 red bell pepper, diced
⅓ cup sofrito
1 lb ground beef (lean)
1 tsp sazon seasoning
1 tsp adobo seasoning
3 bay leafs
1 (15oz) can of tomato sauce
⅓ cup pimento stuffed olives, sliced in half
¼ cup water
salt to taste
½ cup vegetable oil for frying

Steps:

  • Make the pie dough (skip to step 3 if using store-bought dough.) Start by pulsing flour and butter in a food processor until pea sized pieces begin to form. Pulse in the water a few tablespoons at a time until a ball of dough forms. Chill for at least 2 hours.
  • Make the Picadillo filling. Start with oil, onions, and peppers in a pan over medium heat. Once onions become translucent, add sofrito and sauté another minute before adding ground beef. Break the ground beef into smaller pieces as it cooks. Add sazon, adobo, bay leaves, tomato sauce, olives, and water. Bring it to a boil before simmering with a lid partially on, for 10 minutes or until the beef is fully cooked.
  • Prep the dough. Dust a clean surface with flour and roll dough out to about ¼ inch thickness and cut out circular discs using a large cookie cutter or small bowl. Spoon picadillo over half of each disc, fold the empty dough over top and pinch together with a fork.
  • Fry. Heat oil to around 350 degrees before frying empanadas on each side for 3-4 minutes or until golden brown and crispy on the edges. Enjoy!

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.

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