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March Munchie: Puerto Rican Empanadas


INGREDIENTS


FOR THE FILLING


▢ 3 Tablespoons olive oil - divided

▢ 1 large sweet yellow onion - small diced

▢ 4 cloves of garlic - minced

▢ 1/4 cup sofrito

▢ 1 pound ground 80/20 beef

▢ 1/2 teaspoon dry adobo

▢ 1 large potato - small diced

▢ 10 pimiento-stuffed olives - cut in half

▢ 2 bay leaves

▢ 1/2 cup water

▢ 2 Tablespoons tomato paste

▢ 2 Packages of 12 Goya Empanada wrappers for Baking or Frying

▢ 1/2 cup raisins - optional





FOR THE EGG WASH


▢ 4 eggs

▢ 4 Tablespoons water

FOR COOKING

▢ Cooking Spray


GARNISHES (OPTIONAL)


▢ Cilantro leaves

▢ Lime wedges


INSTRUCTIONS


  • Heat a large pan over medium-high heat. Add 2 tablespoons of olive oil, then add the onions, garlic, and sofrito. Sauté until the onions are translucent, about 5 minutes.

  • Add the beef to the pan and pour the remaining tablespoon of olive oil over the beef. Then, sprinkle the ½ tsp dry adobo on top. Stir and break up the beef into crumbles until well combined.

  • Add the potatoes, olives, bay leaves, raisins (if using), water, and 2 tbsp tomato paste to the pan. Stir until well combined.

  • Increase the heat to high to bring the beef mixture to a boil. Lower the heat to a simmer. Cover and let cook for 10 minutes.

  • Uncover and let simmer for another 10 minutes or until the sauce thickens. Remove the bay leaves and transfer the beef mixture to a bowl. Let the mixture cool for 5 minutes.

  • Preheat the air fryer to 375°F (190°C). Place 1 to 2 tablespoons of beef filling in the middle of each empanada wrapper.

  • Brush water around half of the outer edge of each wrapper. Fold the wrapper over the filling and pinch the edges to seal.

  • Using a fork, crimp the edges. Repeat this process with the remaining wrappers and filling.

  • Beat 4 eggs and 4 tablespoons of water together in a bowl to form an egg wash. Brush each empanada with the egg wash and then spray with cooking spray.

  • Place the empanadas in a single layer in the air fryer basket and cook for 5 minutes. Flip the empanadas over and continue cooking until light golden brown, about 5 minutes more. Repeat with the remaining empanadas.



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