Baked Puerto Rican Empanadas

Prep Time: 10 mins | Cook Time: 45 mins | Rest Time: 30 mins | Total Time: 55 mins | Yield: 12 Servings

These Baked Puerto Rican Empanadas are simply the best! You need to make these if you are having guests over. I promise you that they are going to love them. Enjoy!

Ingredients:

Dough (or use 12 Goya Discos)

1 Egg, beaten

A pinch of salt

1 stick butter

¼ c water

2.5 c All-purpose flour, plus more for sprinkling

Filling:

1 packet Goya Sazón con Azafran

20 Spanish olives, roughly chopped

1 lb. of ground beef

1 medium potato (parboiled, peeled, and diced small)

1 tsp salt

½ c Monterey Jack cheese, shredded

¼ c Goya Sofrito plus 2 additional tbsp

¼ c Water

1 8-ounces can of tomato sauce

Directions:

For the Dough:

In the food processor, add egg, flour, cubed butter, salt, and water. Pulse a few times until it turns into crumbs.

Move the dough onto plastic wrap, then form it into a ball. Place it in the fridge to chill for at least half an hour.

Sprinkle flour onto a flat surface, then place the dough on it. Use a rolling pin to gently flatten it out.

Place a 5-inch round bowl over the dough, then follow the circle with a knife to slice it into circles.

For the Filling:

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the potato and cook for about 7 minutes. Drain, peel, and slice into thin cuts.

Place a skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Discard any accumulated fat.

Add the sofrito, ¼ cup of water, and the potato slices. Stir and cook for about 10 minutes.

Add the sazon con azafron seasoning pack, a bit of salt, and tomato sauce. Stir everything until well blended. Simmer the mixture for about 5 minutes. Stir in the olives.

For the Empanadas:

Prepare the oven and preheat to 350 degrees F.

Line with parchment paper onto a baking sheet.

Lay the dough slices onto a flat surface, then top each with about 2 tbsp of the meat filling and cheese. Fold the dough and seal the sides with a wet finger. Crimp the folded sides with a fork.

Arrange the empanadas onto the prepared baking sheet in a single layer, leaving a small space in between.

Place them in the preheated oven and bake for about 25 to 30 minutes or until they turn golden brown.

Remove from the oven.

Serve right away. Enjoy!

Nutrition Facts: