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.
1
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.
2
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.
3
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.
3
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.
3
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.
3
Bake at 350 degrees for 25-30 minutes or until the dough is golden brown. When the empanadas are finished baking, serve immediately.
3
For tips on how to make the best Puerto Rican Empanadas, visit the full recipe post!