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Puerto Rican Fried Beef Empanadas

This is my first experience making Puerto Rican empanadas.We been to a nearby Caribbean restaurant and hubby keep praising their beef empanadas,said he liked it.I promised to try to make this snack for him one day.Actually for me this snack is easier to make than kaya puff or curry puff.This empanadas method is similar with Malaysian currypuff .In my opinion, I think almost all Latin or South American foods are very similar with South Asia's food in term of appearance,cooking method,shape and taste.Since I don't take beef I have to asked hubby to taste the filling before wrapping.I dunno if my beef empanadas filling is similar with the one served in Caribbean restaurant but hubby said mine is good too..Well,at least I'm not disappointed with the answer!!




Ingredients:
2 package of the (Goya white) flour discs (defrosted)
1 cup Sofrito (store bought ready to use)
4 tbsp Adobo Powder
2.5 lb ground beef meat
5-6 cloves fresh garlic,peeled and minced
1 large onion,peeled and minced

2 cups canola oil for frying

Yield 20 pieces



Method:

1:Prepare some oil in large skillet or pot at medium high heat with garlic.Saute garlic for 30 seconds,add in minced beef.Keep stirring beef with spatula for 10-15 minutes until the liquid semi-dry.

2:Add in sofrito and Adobe powder into the beef mixture,mix well.Keep simmer for 10 minutes or until dry.Remove from heat and cool completely before use.

3:Defrost the skin disc(Goya).Remove each layer of the plastic.Place the skin disc on kitchen counter.Sprinkle some flour to prevent from sticking.Use a roller to roll the skin slightly wide.

4:Use a tablespoon to scoop the beef filling and place on the center of the skin disc.Fold the skin with edges together.Press the edges close before crimps with your desire pattern or use fork to press the edges.Continues to wrap all the skins until finish.

5: Heat oil in fryer or pot at 325 F at medium high heat.Place 2-3 pieces of empanadas in the fryer,do not over crowded the pot or fryer.Fry for 5-8 minutes or until golden brown.Remove fried empanadas onto a paper towel to absorb the excess oil.

6:Keep the remaining empanadas in freezer.Wrap with plastic bag or ziploc bag.Do not defrosted frozen empanadas,fry immediately after taken out from freezer.

7:Serve while it warm with sour cream.











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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.