BEEF EMPANADAS (PUERTO RICAN EMPANADAS)
Puerto Rican Empanadas made with seasoned beef, potatoes, and cheese! Easy and so delicious. These are the best beef empanadas!
Provided by Isabel Laessig
Categories Ground Beef Recipes
Time 55m
Number Of Ingredients 14
Steps:
- 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!
Nutrition Facts : ServingSize 1 g, Calories 298 kcal, Carbohydrate 21 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 477 mg
GOURMET PASTELILLOS (MEAT PIES)
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
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
SPANISH PASTELILLOS (MEAT PIES)
Make and share this Spanish Pastelillos (Meat Pies) recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Meat
Time 40m
Yield 12 pies, 6 serving(s)
Number Of Ingredients 16
Steps:
- Dough: Cut butter into sifted flour and salt until like.
- cornmeal. Add enough water to make firm dough. You can do this in the food processor.
- Cover andchill.
- Filling: Fry green peppers, onion, salt in olive oil.
- garlic, olives, capers, Italian seasoning, pepper and paprika.
- Add meat and brown. Add tomato sauce and simmer until cooked.
- set aside to cool.
- Roll out dough on lightly floured board ntil thin.
- Cut into 4-inch rounds. Place 2 tablespoons filling in center.
- Brush edges with egg yolk.
- Fold in half and firmly press edges together.
- Fry at 375 degrees in deep fat until golden brown.
Nutrition Facts : Calories 789.2, Fat 45.6, SaturatedFat 24.4, Cholesterol 132.8, Sodium 1271.6, Carbohydrate 70.5, Fiber 4.2, Sugar 4.4, Protein 24.5
EASY PASTELILLOS
Make and share this Easy Pastelillos recipe from Food.com.
Provided by Erica 07
Categories One Dish Meal
Time 35m
Yield 10 pastelillos, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, saute oil, recaito, sazon and adobo. Mix well.
- Break up meat and add to skillet. Cook until browned. Add hot sauce if desired.
- On a floured surface, place discos. Fill each with a tablespoon of meat.
- Wet the edge of the discos, fold over and seal with a fork.
- Fry in about a cup of cooking oil; Flip when golden brown.
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