Puerto Rican Baked Empanadas
Add 2 1/2 cups flour, 1 stick of cold butter into small pieces, 1 egg, 1/4 cup cold water, and a pinch of salt to a food processor and pulse
1
Once crumbled, pour dough mixture onto plastic wrap. Form into balls and wrap tightly and refrigerate for 30 minutes
2
After 30 minutes, roll dough out with a floured rolling pin very thin. Cut down into 5-6 inch round
3
Heat a skillet and add ground beef, diced potato, sofrito, and 1/4 cup water. Cook for 10 minutes
4
After 10 minutes, add tomato sauce, 1 Sazon con Azafron seasoning packet, 1/4 cup water, and a pinch of salt. Cook for 5 minutes and toss in olives
5
Preheat oven to 350 degrees. Place pastry rounds onto a clean surface, and spoon 2 tbsp of meat filling into each, sprinkle with Monterey Jack cheese
6
Rub the edges of the pastry round with a little bit of water. Pull one side of the pastry over and press edges together, crimp with a fork
7
Spray a baking dish and bake for 25-30 minutes. Serve and enjoy!
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