BAKED PUERTO RICAN EMPANADAS
tasty beef hand pies
12 servings | ready in under an hour
Our Puerto Rican Empanadas are beef-filled baked meat pies with so much flavor. They're easy to make a big batch of in under an hour, and everyone loves them!
everybody's favorite empanadas!
Let's get started!
Add 2 1/2 cups all purpose flour, 1 stick of cold butter cut into small pieces, 1 egg, 1/4 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 fridge. Roll the dough out with a floured rolling pin very thin. Place a 5-6 inch round bowl onto the dough, run a knife along the edges and cut dough into rounds.
Parboil a medium potato for 7-10 minutes, then peel and dice into small pieces. Mince 20 Spanish olives. Heat a large skillet to medium and add ground beef. Cook and drain any excess grease.
Add the potato, sofrito, and 1/4 cup water to the pan. Cook for 10 minutes, stirring often. Add tomato sauce, 1 Sazon con Azafron seasoning packet, 1/4 cup water, and a pinch of salt. Cook for 5 minutes, and add olives.
Spoon 2 Tbsp. of meat filling into each pastry round. Top with Monterey Jack cheese. Rub the edges of the pastry round with a little water. Pull one side over and press the edges together, and crimp with a fork.
Bake at 350 degrees for 25-30 minutes or until the dough is golden brown. When the empanadas are finished baking, serve immediately.
For tips on how to make the best Puerto Rican Empanadas, visit the full recipe post!