Di's Beef Empanadillas
From chefmal 13 years ago
- All day lol to make
- Serves Um, a lot.
My love's mom is 100% Puerto Rican and got this recipe passed down through the generations. More than once she's enlisted our help to make these with her. It's a lot of work and very time-consuming, but that's the way real Puerto Rican cuisine is supposed to be- it's a way to bring your family together and work like a well oiled machine, all for the sake of some comida delicioso. Read more Enjoy! See less
Ingredients
- Filling: shopping list
- 2 lbs Ground chop meat (beef or pork) shopping list
- 1 onion, 1 clove garlic, diced shopping list
- 1 jar olives and capers shopping list
- 1 can tomato paste shopping list
- 2 hard boiled eggs shopping list
- 2 boiled potatoes, peeled shopping list
- Crisco oil shortening shopping list
- salt, pepper, meat tenderizer, 1 packet of Sazón with Achiote shopping list
- Pie Shell: shopping list
- American Style- 3 cups AP flour, 4 Tbspns oil and water as needed. shopping list
- Spanish Style- 2 Cups AP flour, 1 cup corn meal (harina de maiz), 4 Tbspns oil and water as needed. shopping list
How to make it
- Filling:
- In a large, heavy-bottomed sauce pot, cook the onion, garlic, tomato paste and 1 cup of water for 5-10 minutes.
- In a smaller pot, cook the eggs and potatoes. Add diced olives and capers into the spiced sauce.
- Add meat and enough water to cover it, then cook for 1 1/2 to 2 hours, stirring occasionally to make sure nothing sticks to the bottom of the pot.
- Cube the cooked eggs and potatoes, adding them into the mix for the last half hour. (This is my own variation- that stuff will literally disintegrate if cooked too long)
- Save some sauce to color the pie shell dough with, just a few teaspoons should do.
- Pie Shells:
- Combine ingredients and knead, adding water as needed to make dough pliable. Use enough flour to keep it from getting sticky, but not too much where it will dry out. Oil or flour your hands to keep dough from sticking to them. Roll dough out with rolling pin on a heavily floured surface.
- Cut out small plate-sized circles. filling it up only halfway with about 3 Tbspns of the fully cooked mixture. Fold dough over and then use a fork or a pastry press and water to seal the pies closed.
- Preheat frying pan with a thick layer of oil (about 2-3 inches) and cook on low flame for 15-20 minutes or until pies are browned slightly on both sides. Remove from pan and place on paper towels to drain excess oil.
- Serves best when warm, accompanied by beans and rice.
- My addendum is to brush the tops lightly with the oil and bake them. Because gawd, just looking at these things dripping with grease makes my eyeballs gain weight.
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The Rating
Reviewed by 1 people-
Great post!
FavoriteFixins
in Daytona Beach loved it
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This is the recipe I've been looking for! Can't wait to make these! I have been using an 'okay' recipe, but this one is so much better!
FavoriteFixins
in Daytona Beach loved it
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