Best Puerto Rican Fried Meat Pies Recipes

Puerto Rican Fried Meat Pies: Empanadas image

Provided by Chef Smooth

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup vegetable oil
1 cup warm water
1 lb browned ground beef or 1 lb cooked shredded chicken
1/2 medium onion, diced
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 cup chopped fresh cilantro
1/8 cup sliced green olives
1 pinch salt and pepper
1 tablespoon tomato paste
1 (1 1/4 ounce) package sazon goya with coriander and annatto
1 cup vegetable oil (for frying)

Steps:

DOUGH: combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form.
Take it out and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
Divide into 12 pieces, then roll into 4 inch circles.
FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
COOKING: Preheat the oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
Fry for about 5 minutes on each side, then place on dish lined with paper-towels.

Puerto Rican Fried Meat Pies Recipe - (4.3/5) image

Provided by jeknudson

Number Of Ingredients 15

Filling:
1-2 packages of Goya pot sticker wrappers (Disco Grande) in frozen food aisle
1 lb. browned ground beef or cooked shredded chicken
1/2 medium onion, diced
2 tablespoons olive oil
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 c. chopped fresh cilantro
1/8 c. sliced green olives
salt and pepper, to taste
1/4-1/2 jalapeno, minced (optional)
1 tbsp. tomato paste
1 pkg. Goya Sazon with annato
For cooking:
1 cup vegetable oil for frying.

Steps:

FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool. COOKING: Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork. Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top. Serve. Makes 12 Empanadas.