PUERTO RICAN BAKED EMPANADAS
This is the best hand pie recipe that's bursting with flavor!
Add 2 1/2 cups all purpose flour, 1 stick of butter cut into small pieces, 1 egg, 1/4 cup cold water, and a pinch of salt to a food processor. Pulse until mixture is crumbly.
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 refrigerator for 30 minutes.
2
After 30 minutes, remove dough from the fridge. Sprinkle some flour on a clean surface, roll the dough out with a floured rolling pin very thin.
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. Repeat until all the dough has been cut into rounds.
3
Heat a large skillet to medium and add ground beef. Drain any excess grease when finished cooking. Add a parboiled diced potato, sofrito, and 1/4 cup water to the pan.
Cook for 10 minutes, and add tomato sauce, 1 packet of Sazon con Azafron seasoning, 1/4 cup water, 20 olives, and a pinch of salt. Cook for an additional 5 minutes.
4
Spoon 2 Tbsp. of the meat filling into a pastry round. Sprinkle with 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 together with a fork.
5
Spray a baking sheet with cooking spray, place the pan in the oven at 350 and bake for 25-30 minutes or until the dough is golden brown.
Remove your pan from the oven when the empanadas are finished baking and serve immediately.