Puerto Rican Beef Empanadas

Puerto Rican Beef Empanada

PRODUCE-

Green Bell Pepper- 1 finely chopped

Yellow Onion- 1 finely chopped

Cilantro- 1 bunch chopped

Minced garlic- 1 teaspoon

Roma tomato- 1 finely chopped

Yukon potato- 1 finely chopped

DRY INGREDIENTS-

Sofrito (Goya brand)- 1 teaspoon

Chickpeas (Goya) 1/2 can drained

Spanish olives(Goya) 1/2 jar- sliced

Sazón (GOYA)- 1 packet

Salt- 1 teaspoon

Pepper- 1 teaspoon

Paprika- 1 teaspoon

Slithered almond- 1 cup 

Mazola Oil- to deep fry.

Olive oil (Pompein)- 6 teaspoons

5” Goya empanada dough (fry/bake)

FROZEN-

5” Goya empanada dough (fry/bake)

MEAT-

Halal Ground Beef 80/20- 1 lb

STEPS:

1. Leave the empanada discs for about 30-60 minutes to thaw out.

2. Peel and dice potato and let them soak for a few minutes after rinsing .

3. Toast slivered almonds in olive oil until golden brown on low heat using 2 teaspoons of

olive oil.

4. Saute onions, bell pepper until translucent in olive oil, add minced garlic. Cook for 5

more minutes .

5. Add ground meat . Cook for a few minutes and add potatoes to cook thoroughly with the

mixture.

6. Season with seasonings and one large tablespoon of sofrito.

7. Add chickpeas (drained) and cook for about 4 more minutes.

8. Turn off heat add slivered almonds and chopped cilantro .

9. Let the mixture cool for 15-20 minutes.

10. Add mazola to a cooking pan to reach 350 degrees. (you want about 1.5 inches of oil in

the pan, enough to submerge the empanada).

Assemble 

11. Wet the border of the disc with water.

12. Place one large tablespoon of filling in the middle of the disc.

13. Fold the disc over and use a fork to secure it.

14. Fry until golden brown, and then flip to the other side.

15. Place on a wire rack and let cool for 5-7 minutes.

ENJOY!