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Puerto Rican Beef And Potato Empanadas Recipe

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Baked Puerto Rican Empanadas with Beef Sunday Supper Movement Recipe in 2020 Beef and
Baked Puerto Rican Empanadas with Beef Sunday Supper Movement Recipe in 2020 Beef and from www.pinterest.com

Description

Puerto Rican beef and potato empanadas are a popular dish in Puerto Rico and Latin America. They are a type of pastry filled with savory beef and potato filling and then baked or fried until crispy and golden. The empanadas are perfect for a snack or a meal and can be enjoyed warm or cold.

Prep Time

The prep time for this recipe is approximately 30-45 minutes.

Cook Time

The cook time for this recipe is approximately 20-25 minutes.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup water
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup tomato sauce
  • 2 medium potatoes, boiled and mashed
  • 1 egg, beaten

Equipment

  • Large mixing bowl
  • Rolling pin
  • Baking sheet
  • Frying pan
  • Pastry brush

Method

  1. In a large mixing bowl, combine the flour and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add the water until the dough comes together. Knead the dough on a floured surface until smooth.
  2. Heat the vegetable oil in a frying pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the ground beef, garlic, cumin, oregano, salt, and black pepper. Cook until the beef is browned, about 10 minutes. Add the tomato sauce and mashed potatoes and stir to combine.
  3. Preheat the oven to 400°F. Roll out the dough on a floured surface to 1/8 inch thickness. Cut out circles with a 3-inch cookie cutter. Spoon 1 tablespoon of the beef and potato filling onto each circle. Fold the dough over to form a half-moon shape and press the edges together with a fork to seal.
  4. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Bake for 20-25 minutes or until golden brown.

Notes

  • These empanadas can also be fried in hot oil until golden brown instead of baking them in the oven.
  • Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 350
  • Total Fat: 20g
  • Saturated Fat: 7g
  • Cholesterol: 65mg
  • Sodium: 400mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 16g

Recipe FAQ

What is the origin of empanadas?

Empanadas are a type of pastry that originated in Spain and were brought to Latin America by Spanish colonizers. They are now a popular dish in many Latin American countries.

Can I use a different type of meat for the filling?

Yes, you can use ground chicken or turkey instead of beef for a lighter option. You can also use shredded beef or pork for a different flavor.

Recipe Tips

  • Make sure to seal the edges of the empanadas well to prevent the filling from leaking out.
  • If the dough is too dry, add a little more water. If it is too wet, add a little more flour.
  • You can also add chopped green olives or raisins to the filling for a sweet and salty flavor.
  • Serve the empanadas with a side of rice and beans for a complete meal.

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