Recipe Index

Ingredients

• 2 cups all purpose flour
• 1/2 tsp salt
• 1/4 cup melted butter
• 2 egg yolks
• 1/2 cup water
• 1 lb ground beef (lean)
• 1/2 yellow onion, diced
• 1 red bell pepper, diced
• 1/3 cup sofrito
• 1 tsp sazon seasoning
• 1 tsp adobo seasoning
• salt to taste
• 1/3 cup tomato sauce
• 1/3 cup pimento olives, halved
• 1/2 cup vegetable oil

Method

1. Make the dough (skip if using store-bought dough): combine the flour, salt, melted butter, egg yolks, and water in a bowl and mix until a ball begins to form. Knead on a floured surface until no longer sticky, then chill for 30 minutes.
2. Make the picadillo filling: brown the ground beef in a pan over medium heat, breaking it up as it cooks. Add the onion, bell pepper, sofrito, sazón, adobo, and salt. Once the beef is browned, add the tomato sauce and olives, bring to a simmer, cover partially, and simmer for 10 minutes, until the beef is cooked through.
3. Roll out and fill: dust a clean surface with flour, divide the dough into 16 balls, and roll each ball into a disc. Spoon picadillo into the center of each disc, fold the dough over, and pinch the edges together to seal with a fork, using a little water if needed.
4. Fry: heat the oil to around 350°F and fry the empanadillas for 3–4 minutes on each side, until golden brown and crisp all over. Serve hot.

Prep: 1 hour · Cook: 30 minutes · Total: 2 hours

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data