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 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
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 beef in a pan over medium heat, breaking it up as it browns. Once the beef is broken down, add onions, peppers, sofrito, sazon, adobo and salt. Once beef is browned add tomato sauce and olives. Bring to a simmer before lowering the heat and covering partially. Simmer for 10 minutes until the beef is cooked through.
- Roll out & fill the dough. Dust a clean surface with flour. Divide the dough into 16 balls before rolling each ball into a circular disc. Spoon picadillo into the center of each disc, fold the empty dough over top and pinch together to seal with fork, using water if necessary*.
- 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!
Notes
Brush a drop of water on the inside of the empanada dough disc before closing and sealing to help seal.