• Recipes from Puerto Rico
    Empanadillas recipe
    Printed from COOKS.COM

    3 cups all purpose flour
    1 teaspoon salt
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 cup peanut or vegetable oil
    1 cup warm water
    1/2 teaspoon annato seed (optional for color)
    1 lb. browned ground beef or cooked shredded chicken
    1/2 medium onion, diced
    2 tablespoons olive oil
    1/2 green bell pepper, diced
    3 garlic cloves, crushed
    1/8 c. chopped fresh cilantro
    1/8 c. sliced green olives
    salt and pepper, to taste
    1/4-1/2 jalapeno, minced (optional)
    1 tbsp. tomato paste
    1 pkg. Goya Sazon with annato
    For cooking:
    1 cup vegetable oil for frying.
    DOUGH: Combine all the dry ingredients in the bowl of an electric mixer; add all wet ingredients. Mix for about 3 minutes until well combined. Dough will form.

    Remove dough and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.

    Divide into 12 pieces, then roll into 4 inch circles.

    FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.

    COOKING: Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.

    Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top.

    Serve. Makes 12 Empanadas.

    Submitted by: Yasmin Hernandez