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.
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.
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.
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.
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.
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.
We know you're going to love these beef empanadas!