Ingredients
Units
Scale
For the Empanada Dough:
- 2 cups all purpose flour
- 1/2 tsp salt
- 1/4 cup melted butter
- 2 egg yolks
- 1/2 cup water
For the Picadillo Filling:
- 1 tsp olive oil
- 1 yellow onion
- 1 red bell pepper, diced
- 1/3 cup sofrito
- 1 lb ground beef (lean)
- 1 tsp sazon seasoning
- 1 tsp adobo seasoning
- 3 bay leaves
- 1 (15oz) can tomato sauce
- 1/3 cup pimento olives, halved
- 1/4 cup water
- salt to taste
For Frying:
- 1/2 cup vegetable oil
Instructions
- Make the dough (skip this step if using store-bought dough). Combine all dough ingredients in a bowl and mixing until a ball begins to form. Knead on a flour dusted surface until no longer sticky and chill for 30 minutes.
- Make the picadillo filling. Start with oil, onions, and peppers in a pan over medium heat. Once onions are translucent, add sofrito and sauté another minute before adding beef. Break the beef up as it cooks. Add sazon, adobo, bay leaves, tomato sauce, olives, and water. Bring to a high simmer before lowering the heat and covering partially. Simmer like this for 10 minutes until the beef is cooked through.
- Roll out & fill the dough. Dust a clean surface with flour. Divide the dough into about 12 small balls and roll into circular discs. Spoon picadillo into the center of each disc, fold the empty dough over top and pinch together to seal with fork.
- Fry. Heat oil to around 350°F and fry empanadillas on each side for 3-4 minutes, or until golden brown and crispy all over. Enjoy!
