Baked Beef and Potato Empanadas Recipe

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Puerto Rican empanadas filled with ground beef, potatoes, cheese, and plenty of seasoning! Every seize with teeth of these beef empanadas is bursting with flavor. Perfect for tiffin, dinner, a snack, or even packing into a lunchbox! 🥟

Jump to:

• Best Beef Empanadas Recipe
• Puerto Rican Empanadas Filling
• What is Sofrito?
• What is Sazon seasoning?
• Empanada Dough Ingredients
• How to Make Empanadas
• Can I fry empanadas instead of baking?
• Tin can y'all freeze empanadas?
• How to Reheat Empanadas from Frozen
• Best Beef Recipes
• 📌 Pin it for later!
• 📋 Recipe
• 💬 Reviews

Best Beef Empanadas Recipe

Nosotros dearest Puerto Rican recipes, and this dish has to be our favorite. Using homemade dough or Goya empanada shells, you lot can make the most delicious meal!

Puerto Rican empanadillas de carne are like to Cuban pastelitos de carne and Mexican empanadas de carne. Pastelitos, empanadillas, and empanadas are all little mitt pies filled with unlike kinds of ingredients from savory to sweet.

These empanadas are the start of a holiday meal. I made them for Christmas along with sous vide prime rib.

Another one of my all-time favorite beef recipes is my birria tacos! I dear making them along with these empanadas for special celebrations!

Puerto Rican Empanadas Filling

Most of the ingredients to brand this Puerto Rican empanada recipe are straightforward: basis beef, diced potatoes, tomato sauce, olives, water, table salt, and shredded cheese (we employ Monterey Jack!).

However, you volition besides demand Sazón con Azafran and Sofrito. These are easy ingredients to find and utilize, but if you lot aren't familiar with them, nosotros've written upwardly a guide.

What is Sofrito?

Sofrito is a Puerto Rican cooking base that consists of onions, tomatoes, peppers, garlic, and a alloy of spices. The International department of your grocery store will stock sofrito in a jar. Goya is the most common brand.

What is Sazon seasoning?

Sazón literally ways "seasoning" in Spanish. It by and large consists of table salt and pepper, garlic or garlic powder, coriander, and cumin, as a base. Then, with seasonings like Sazón con Azafran, additional ingredients are added to that seasoning base of operations.

Sazón con Azafran is seasoning with saffron. Await for the Goya brand xanthous and orange box in the International Aisle of your grocery store. It'south very easy to find!

Empanada Dough Ingredients

Y'all will also need the ingredients to brand Puerto Rican empanada dough, or utilise premade pie dough or Goya empanada dough (discos). Nosotros love using discos - they make bootleg empanadas recipes so piece of cake!

If yous're making it at home, this empanada dough recipe works similarly to pie chaff. Information technology'due south flaky and succulent. Plus, it's super piece of cake to make! If you have the time, try making your own dough - it's worth giving information technology a try.

The ingredients to make the dough are very simple: all-purpose flour, butter, egg, water, and salt. That'south it!

What are Goya discos?

To simplify making your pastelillos de carne, you can use Goya discos instead of making your own empanada dough.

Goya discos are sold in the frozen nutrient department at the grocery store and are flat dough discs that are perfect for making empanadas.

You lot can besides use refrigerated pie dough. No matter which kind of dough you opt to apply, the filling is then flavorful, these meat turnovers will exist delicious!

How to Make Empanadas

How to Make Empanada Dough

If y'all're using refrigerated pie dough or Goya discos, y'all tin skip these steps. Otherwise, follow this recipe to make your own succulent, flaky, and buttery homemade empanada dough!

1. Combine all-purpose flour and chilled, diced butter. Add egg, common cold h2o, and a pinch of salt, so combine it all in a nutrient processor. Pulse until the mixture resembles coarse crumbs.
2. Pour the dough mixture out onto a piece of plastic wrap and form into a ball with your hands. Wrap the plastic around the ball of dough, and then air-condition for 30 minutes while yous make the filling.

How to Parboil Potatoes

Step one of making the filling for homemade beef empanadas is to parboil the potatoes.

Parboiled refers to potatoes that have been boiled to cook partially, but not all of the way through. Cooking the potatoes function of the manner alee of fourth dimension softens them perfectly to utilize in your empanada filling.

1. Identify potatoes in a pot and comprehend them with cold water. Add a compression of table salt, then cover the pot with a hat and set it on the stove over high rut.
2. Once the water comes to a boil, reduce the heat but slightly to keep it from boiling over. Go along boiling for approximately five-10 minutes. If you dice the potatoes small before boiling, they will need less fourth dimension.
3. Examination your potatoes with a fork. If it pierces the potato with just a footling resistance, they're done. Remove them from the estrus and bleed the pot. Permit the potatoes cool a fiddling, and then they're ready to apply in the empanada filling!

Spanish Beef Empanada Filling

1. Oestrus a large skillet over medium heat. Add ground beef. Cook it completely, breaking information technology upwards as information technology cooks. Drain any excess grease after fully cooking information technology.
2. Add the parboiled diced tater, Goya sofrito, and ¼ cup h2o. Cook for 10 minutes, stirring ofttimes. Afterwards x minutes is upward, stir in a tin can of tomato sauce, Goya Sazón con Azafran seasoning packet, and ¼ loving cup water. Stir and cook for 5 minutes.
3. Finally, add 20 chopped Castilian olives to the pan, and mix through.

TIP—While you're making the filling, preheat your oven to 350°F. That way, it will be set up to bake the empanadas!

Rolling Dough for Empanadas

If you're using Goya discos, skip this step. If yous're using premade pie dough or your ain bootleg empanada dough, follow these steps to roll out the dough:

1. Sprinkle flour on a clean surface and ringlet the dough out using a rolling pin. Endeavour to get the dough as thin as possible.
2. Next, take a minor plate or a bowl around 5 to 6 inches in diameter and place it on the dough. Employ a knife to cutting the dough with the bowl acting equally a guide. Advisedly choice up the dough discs and set them aside.
3. Ball up the actress dough and roll it out again for some other round of discs. Do this until all of the dough has been used. The corporeality of dough in this recipe should yield 10 to 12 discs.

Assembling and Baking Empanadas

Once you lot have your filling and dough fix, it's time to bake your pastelillos de carne! Follow these instructions to add together the filling to the empanada dough:

1. Place your empanada dough discs on a clean surface. Spoon 2 heaping Tbsp. of the empanada filling into each round. Summit with a sprinkling of Monterey Jack cheese. Exist careful not to over-stuff the empanadas, or they'll break apart when you lot melt them!
2. Brush the edges of each meat pie with a little bit of water on the tip of your finger. This will help hold the dough together. And so, fold ane side over the other and press the edges together with your fingers. Brand sure to seal the edges tightly.
3. Crimp the edges together using your fingers or by pressing a fork along the edge. Echo until all empanadas are sealed.
4. Spray a blistering sheet with cooking spray and evenly space out the empanadas on it. You may need 2 baking sheets, or you can broil them in batches. Pop the pan into the oven at 350°F and bake for 25-thirty minutes. The chaff should be nice and gilded when they're done.

Can I fry empanadas instead of baking?

Yes. Traditionally, pastelillos are fried. We just enjoy the baked version as it's a niggling healthier!

Follow all of the steps to cook and assemble the empanada filling and dough. Seal them tightly, and then fry them in a deep pan using neutral cooking oil.

Fill up the skillet with plenty oil to cover the empanadas. Fry them so the skillet isn't overcrowded, frying in batches if necessary. They should come out crispy and golden chocolate-brown.

The all-time oils for frying are vegetable oil, canola oil, peanut oil, or whatever neutral oil.

Tin can you freeze empanadas?

You tin freeze Puerto Rican beef empanadas very easily. Place them next to each other on a baking sheet lined with parchment paper. Be careful not to allow them touch or they volition freeze together!

Place the blistering canvass in the freezer for about 1 hour. When completely frozen, you tin can remove the pastelillos de carne from the canvass and transfer them to freezer bags or a freezer-safe container. Make sure to label the bags or container with the freezing appointment.

How to Reheat Empanadas from Frozen

Broil Puerto Rican pastelillos straight out of the freezer, adding five minutes to the cooking time. Yes, it is that easy! No need to thaw them beforehand.

All-time Beef Recipes

• Birria Tacos made with this amazing Beef Birria Recipe
• Carne Asada Tacos
• Carne Asada Tacos
• Grilled Porterhouse Steak with Chimichurri Sauce
• Keto Taco Casserole
• Grilled Picanha Steak

Mexican Street Corn is the perfect side dish for these recipes!

Try more of our almost Popular Best Beef Recipes! Especially our Beef Chuck Roast and our Dutch Oven Pot Roast. They are guaranteed to become favorites!

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📋 Recipe

Beef Empanadas (Puerto Rican Empanadas)

Puerto Rican Empanadas made with seasoned beef, potatoes, and cheese! Easy and and then delicious. These are the best beef empanadas!

Prep Fourth dimension 10 mins

Melt Time 45 mins

Full Time 55 mins

Class: Ground Beef Recipes

Cuisine: Puerto Rican

Keyword: broiled empanadas, beef empanadas, pastelillos de carne, puerto rican empanadas

Servings: 12

Calories: 298 kcal

• Oven

Empanada Dough (or apply Goya discos)

• 2 ½ cups All purpose flour plus more than for sprinkling
• 1 stick butter
• one egg browbeaten
• ¼ cup water
• 1 pinch common salt

Empanada Filling

• 1 pound ground beef
• 1 medium spud parboiled, peeled, and diced minor
• ¼ loving cup Goya Sofrito plus 2 boosted Tablespoons
• 1 viii oz. can lycopersicon esculentum sauce
• 1 packet Goya Sazón con Azafran
• 20 Spanish olives roughly chopped
• ¼ cup Water
• 1 teaspoon table salt
• ½ cup Monterey Jack cheese shredded

• Add together 2 ½ cups AP flour, one stick of cold butter cut into small pieces, ane egg, ¼ cup cold water, and a pinch of common salt to a food processor.

  Pulse until mixture resembles coarse crumbs.

  Pour dough mixture onto a piece of plastic wrap. Form mixture into a brawl with your hands.

  Wrap the ball of dough tightly in the plastic wrap and place in the refrigerator for 30 minutes.

  

• After 30 minutes, remove dough from the fridge. Sprinkle some flour on a clean surface. Curl the dough out with a floured rolling pin every bit thin as possible.

  Identify a 5-6 inch round bowl or plate onto the dough. Run a knife along the edges of the basin until yous accept cut a round disc. Remove the dough circular and set aside.

  Repeat with the residue of the dough. The dough will need to be formed into a ball and rolled out a few more times to cutting the rest of the dough rounds.

  Repeat until all the dough has been cut into rounds.

  

• Parboil a medium spud for 7 to 10 minutes, then skin and dice into modest pieces. Mince 20 Spanish olives.

  Rut a large skillet to medium and add together ground beef. Cook completely and chop it into pieces every bit it cooks. Drain whatever excess grease when finished cooking. Add together the irish potato, sofrito, and ¼ cup water to the pan.

  Cook for 10 minutes, stirring often to prevent the potatoes from sticking. Add love apple sauce, 1 Sazon con Azafron seasoning package, ¼ loving cup water, and a pinch of salt.

  Cook for an boosted 5 minutes, stirring often. Toss the olives into the pan and stir.

  

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

  Place the pastry rounds onto a clean surface. Spoon 2 Tbsp. or and so of the meat filling into a pastry round. Acme it with a sprinkling of Monterey Jack cheese. Rub the edges of the pastry round with a little scrap of water.

  Pull one side of the pastry over the other and printing the edges together with your fingers. Seal the edges tightly and crimp them together with your fingers or a fork.

  Try not to over-stuff the pastry rounds or they will break as they melt. Repeat with the remaining pastry rounds.

  

• Spray a baking sheet(s) with cooking spray. Identify half of the empanadas on each pan. Identify the pan(southward) in the oven and broil for 25-30 minutes or until the dough is gold brown. You lot can employ two split pans or broil them in 2 separate batches. Serve, and bask!

  

• Yous tin can substitute making dough past using frozen Goya discos, constitute in the frozen foods section of your grocery store. Make sure to defrost for at least thirty minutes earlier you brand the empanadas.
• Don't skip parboiling the potatoes. This is an of import step that volition make information technology so your potatoes are perfectly cooked for the filling!

Serving: 1 g | Calories: 298 kcal | Carbohydrates: 21 yard | Fat: 18 g | Saturated Fat: 8 g | Cholesterol: 64 mg | Sodium: 477 mg

Photos by Christine Rooney.

ashbyartiontily.blogspot.com

Source: https://bestbeefrecipes.com/pastelillos-de-carne/

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