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Cuban Empanadas

  • 40 mins
  • 12 ingredients

Ingredients

  • 1/2 lb of ground chuck
  • 1 tbs olive oil
  • 2 tbs sofrito
  • 1 packet of Sazon with coriander and annatto
  • 1/4 cup tomato sauce
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • kosher salt and fresh cracked black pepper to taste
  • 1 tsp oregano
  • 6 large stuffed olives
  • 1 package of Discos (frozen turnover dough) or 1 pkg of puff pastry.
  • canola oil for frying
This is a Cuban version of the popular Latin American favorite meat pies. “Empanadas”. To simplify the preparation you may use either discos which are frozen turnover dough or frozen puff pastry.


  • In a saute pan heat oil using medium heat and stir in the beef and cook until browned.
  • Stir in remaining ingredients, except for the pastry.
  • Lower the heat and simmer for about 20 minutes.
  • If you are using discos, roll out on a floured surface.
  • If you are using puff pastry, roll out a sheet on a floured surface and cut circles using a cookie cutter or a glass. About 3 to 4 inches in diameter. Using a fork put puncture holes all over the dough circles.
  • Spoon about 1 tbs of meat mixture in the middle, moisten edges, fold over and seal with a fork.
  • Heat about 2 inches of oil in a large saute pan or deep fryer.
  • Cook empanadas in batches turning to brown on both sides.
  • Drain on paper towels.
 

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