Empanada Puerto Rican

SERVINGS 12

Empanada Puerto Rican
Empanada Puerto Rican

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dough

  • 3

    cups all-purpose flour

  • 1

    teaspoon salt

  • 1

    ⁄2teaspoon baking powder

  • 1

    ⁄2teaspoon baking soda

  • 1

    ⁄4cup vegetable oil

  • 1

    cup warm water

  • Filling

  • 1

    lb browned ground beef or 1 lb cooked shredded chicken

  • 1

    ⁄2medium onion, diced

  • 1

    ⁄2green bell pepper, diced

  • 3

    garlic cloves, crushed

  • 1

    ⁄8cup chopped fresh cilantro

  • 1

    ⁄8cup sliced green olives

  • 1

    pinch salt and pepper

  • 1

    tablespoon tomato paste

  • 1

    (1 1/4 ounce) package sazon goya with coriander and annatto

  • For cooking

  • For Cooking

  • 1

    cup vegetable oil (for frying)

Directions

DOUGH: Combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form. Take it out and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes. Divide into 12 pieces, then roll into 4 inch circles. FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool. COOKING: Preheat the oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork. Fry for about 5 minutes on each side, then place on dish lined with paper-towels.

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