Shortcut Puerto Rican Picadillo Empanadas


Recipe by Fab Everyday

Serves 7
Prep time: 20 min.
Cook time: 30 min.

These Puerto Rican-style empanadas have a picadillo style filling, which is essentially a ground beef and potato hash cooked with Puerto Rican seasonings. 

3⁄4 can (15 oz.) Libby’s® Sliced White Potatoes drained and chopped
1 lb ground beef
1⁄4 c sofrito or recaito
3 clv minced garlic
3⁄4 tsp salt
1⁄2 tsp ground black pepper
1⁄2 tsp dried oregano
1 can (8 oz.) tomato sauce
1⁄2 c green olives sliced and stuffed with pimentos
14 pre-made empanada wrappers
corn or vegetable oil for frying

In a medium saucepan over medium-high heat, combine the ground beef, sofrito, minced garlic, salt, pepper, and oregano. Cook until the beef is completely browned (about 12 minutes).

Reduce the heat to medium-low and stir in the chopped Libby’s Sliced White Potatoes, tomato sauce, and sliced green olives. Simmer until the mixture is warmed through (3-4 minutes). Remove from heat and allow to cool.

Add the corn or vegetable oil to a deep skillet or frying pan so that the oil is at least 2” deep. Turn on the stove to heat the oil while you are assembling the empanadas.

Take your pre-made empanada dough and roll each piece with a rolling pin until they are about ½” larger in diameter.

Add ¼ cup of the ground beef and potato mixture to the center of one half of an empanada wrapper in a half moon shape (so it follows the curve of the wrapper). Dip your fingers into a bowl of water and run water around the entire edge of the wrapper with your fingers. Fold the wrapper in half to cover the meat filling and pinch the edges of the dough together to seal. Use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining dough and filling.

After the oil has reached about 350 degrees F, add the empanadas to the oil to fry (you will have to work in batches so that the empanadas can cook in a single layer without overlapping). Fry until the empanadas are golden brown and crispy (about 5 minutes), flipping once or twice so that they brown evenly while frying. Transfer to a paper-towel lined plate to cool.