Name: Puerto Rican Empanadillas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 6-8
Ingredients: 1 lb ground beef; 2 tablespoons olive oil; 1 medium yellow onion, finely diced; 1 green bell pepper, finely diced; 3 cloves garlic, minced; 2 tablespoons sofrito (Puerto Rican cooking base); 1/4 cup tomato sauce; 1/4 cup pitted green olives, chopped; 2 tablespoons capers, rinsed and drained; 1 teaspoon dried oregano; 1 teaspoon ground cumin; Salt and pepper to taste; 20 empanada discs (store-bought or homemade), thawed if frozen; 1 egg, beaten (for egg wash); 4 cups vegetable oil for frying

Instructions

Prepare the filling

Heat olive oil in a large skillet over medium heat. Add onions and bell peppers and cook until softened, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
Cook the meat

Add ground beef to the skillet and break it apart with a wooden spoon. Cook until browned, about 7-8 minutes. Drain excess fat if necessary.
Add seasonings

Stir in sofrito, tomato sauce, olives, capers, oregano, and cumin. Season with salt and pepper to taste. Simmer for 10 minutes until mixture thickens slightly. Remove from heat and let cool for 15 minutes.
Assemble the empanadillas

Place about 2 tablespoons of the meat filling in the center of each empanada disc. Fold the disc in half to form a half-moon shape. Press the edges firmly with your fingers, then crimp with a fork to seal completely.
Prepare for frying

Lightly brush each empanadilla with beaten egg wash. This will give them a nice golden color when fried.
Fry the empanadillas

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully add empanadillas in batches, being careful not to overcrowd the pan. Fry until golden brown, about 2-3 minutes per side.
Drain and serve

Remove empanadillas with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Let cool slightly before serving.

Puerto Rican Empanadillas

Ingredients

Instructions

Nutritional Information