Title: Mini Empanadillas (Puerto Rican Beef Turnovers)
Headings: Mini Empanadillas (Puerto Rican Beef Turnovers)
Mini Empanadillas (Puerto Rican Beef Turnovers)
This is an authentic recipe of Puerto Rican Beef Turnovers. They are full of flavor with a flaky outside!
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Mini Empanadillas (Puerto Rican Beef Turnovers)
Ingredients
Instructions
Notes
Annie
Traditional Puerto Rican Dishes to Add to Your Table – FamilySearch October 7, 2020 | Ups Downs Family History
Yvon
Valerie
Desiree

Content: The empanadilla dough was very light and flaky which made this recipe even better. For the dough, mix flour, salt, butter (slice up the stick of butter first) and egg with a food processor or mixer. Start adding water slowly until you get a nice stretchy dough consistency. The dough shouldn’t be sticky, if it is, add more flour to the mix. Cover and place in refrigerator for at least 30 minutes. This step is not absolutely necessary, but it does make the dough easier to work with. Season ground beef with Adobo to desired taste, add chopped garlic cloves and brown the meat in a skillet. You may also use salt and pepper instead of Adobo if you prefer. Once meat is cooked add Sofrito, Sazon, tomato sauce, onions, green peppers, red peppers, and potatoes. Let it simmer until potatoes are tender.