Entree: Puerto Rico – National Cuisine – Empanadillas (Puerto Rican fried turnovers filled with seasoned meat and vegetables)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Total 50 min

Ingredients

- For the dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 8 tbsp (113 g) vegetable shortening or lard
  - 3/4 cup (180 ml) cold water, plus more if needed
  - 1 large egg (about 50 g) beaten for egg wash
- For the filling:
  - 1 lb (454 g) ground beef
  - 1 tbsp (15 ml) olive oil
  - 1 small onion, finely chopped (about 4 oz / 115 g)
  - 1 small green bell pepper, finely chopped (about 4 oz / 115 g)
  - 2 cloves (approx. 10 g) garlic, minced
  - 2 tbsp (8 g) chopped fresh cilantro or culantro
  - 1/4 cup (60 ml) tomato sauce
  - 2 tbsp (30 g) chopped green olives with pimentos
  - 1 tbsp (15 ml) capers, drained (optional)
  - 1 tsp (2 g) ground cumin
  - 1 tsp (5 g) kosher salt
  - 1/2 tsp (1 g) freshly ground black pepper
  - 1/4 cup (60 ml) beef or chicken broth or water
- For frying:
  - Vegetable oil for deep frying, about 4 cups (960 ml) depending on pan depth

Instructions

1. Make the dough: In a large bowl combine the flour and salt. Cut in the shortening or lard with a pastry cutter or two knives until the mixture resembles coarse crumbs. Add cold water a little at a time and mix until a soft dough forms. Knead briefly on a lightly floured surface until smooth, then wrap and chill 30 minutes.
2. Make the filling: Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Drain excess fat if necessary.
4. Stir in cilantro, tomato sauce, olives, capers, cumin, salt, pepper and broth. Simmer 5–7 minutes until flavors meld and mixture is slightly thick. Taste and adjust seasoning. Remove from heat and let cool to room temperature.
5. Assemble empanadillas: Divide chilled dough into 12–16 equal pieces depending on desired size. Roll each piece into a 4–5 inch (10–12 cm) circle on a lightly floured surface.
6. Place about 2–3 tbsp (30–45 ml) of cooled filling in the center of each circle. Brush edge with beaten egg, fold over to form a half-moon, and press edges together; crimp with a fork to seal. Repeat with remaining dough and filling.
7. Heat oil in a deep skillet or pot to 350°F (175°C). Fry empanadillas in batches, turning once, until golden brown and crisp, about 2–3 minutes per side. Do not overcrowd the pan.
8. Drain on paper towels and serve hot. Empanadillas are traditionally enjoyed plain or with a side of pickled onions or hot sauce.