Empanadillas work triple duty on my little island. They’re served for breakfast, lunch, or dinner as an appetizer, main course, and even as a dessert. They are our version of the hot pocket (we freeze them for the future!), usually fried (though they can be baked BUT WHY WOULD YOU?!?!?), totally portable and mouth-wateringly DELICIOUS.

Empanadillas are a pastry that can be stuffed with cheese, fruits, veggies, and every protein under the sun. But if you’re going old school, the big daddy of all empanadillas is the one stuffed with picadillo. It’s a sort of ground beef hash, stewed in a tomato-sauce-based sofrito with olives and raisins. You’ll find picadillo tucked away in the fridge of every self-respecting Puerto Rican kitchen and just about everyone has their own recipe.

You can prepare empanadas ahead of time and freeze them for up to two months. They make a quick and tasty snack or meal no matter what time of the day it is. You can make vegan picadillo by omitting the salt pork and by subbing the beef with chopped button, cremini, and portobello mushrooms. Sub the mozzarella with your fave vegan option.

 Buen provecho my friend!

Ingredients

  • 1 1/2 tablespoons olive oil

  • 1 tablespoon salt pork, finely chopped

  • 1 cup yellow onion, fine dice

  • 1 tablespoon garlic, minced

  • 1/2 cup green pepper, fine dice

  • 1/2 cup red bell pepper, fine dice

  • 1 teaspoon kosher salt

  • 1/4 teaspoon fresh ground black pepper

  • 1/2 teaspoon sazón

  • 1/2 teaspoon oregano

  • 1 lb ground beef (80/20)

  • 1/2 cup sofrito

  • 1/2 tablespoon capers, chopped

  • 1 cup green beans, blanched in salted water and chopped into 1/4 inch pieces

  • 1/2 cup Manzanilla olives (the kind with pimento in them) chopped

  • 1/4 cup raisins

  • 1 tablespoon sherry

  • 1/2 tablespoon white vinegar

  • 3/4 cup tomato sauce

  • Salt to taste (about 1/2 teaspoon)

  • empanada wrappers  (large discs)

  • 40 ounces frying oil

  • 1/4 cup water

Directions

STEP 1

Make the picadillo (the beef stuffing) for the empanadas. Place a large saute pan over medium-high heat and add the olive oil. When the oil is hot, brown the salt pork until the fat has rendered. Add the onions and peppers to the pan and cook until the onions are transparent. Add the garlic to the pan and cook until fragrant.

STEP 2

Add the beef to the pan and sprinkle with salt, pepper, and sazon. As the beef browns, break up big chunks with your spoon. When the beef has browned, add the sofrito, oregano, capers, green beans, olives, raisins, sherry, white vinegar, tomato sauce. Continue to cook, occasionally stirring, for five minutes. Take the pan off the heat and allow to cool.

STEP 3

Attach a deep-fry thermometer to a large heavy-bottomed pot and place the pot over medium-high heat. Fill the dutch oven with the frying oil and bring the oil to 375 degrees. Line a large plate or platter with several layers of paper towels.

STEP 4

While the oil comes up to temp prepare the empanadas. Place a wrapper on your work surface. Add about 2 tablespoons of the beef mixture just left of the center of the wrapper. Top with 2 tablespoons of mozzarella cheese. Dip your finger in the water and trace it along the perimeter of the wrapper. Fold the right side over the filling and align the edges. Press a fork along the edges to crimp them together. Before the final crimp, gently press down on the empanada to force out any air bubbles.

STEP 5

When the oil has come to temp, fry the empanadas, four at a time, until golden brown. Let them cool on your paper towel-lined platter. Wrap any leftover, uncooked empanadas in wax paper, and store them in a sealed container in the fridge for up to a week. You can also freeze them for up to two months.

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