Puerto Rican Empanadas Recipe

Ingredients

• 3 Tablespoons olive oil (divided)
• 1 large sweet yellow onion (small diced)
• 4 cloves of garlic (minced)
• 1/4 cup sofrito
• 1 pound ground 80/20 beef
• 1/2 teaspoon dry adobo
• 1 large potato (small diced)
• 10 pimiento-stuffed olives (cut in half)
• 2 bay leaves
• 1/2 cup water
• 2 Tablespoons tomato paste
• 2 Packages of 12 Goya Empanada wrappers for Baking or Frying
• 1/2 cup raisins (optional)
• 4 eggs
• 4 Tablespoons water
• Cooking Spray
• Cilantro leaves
• Lime wedges

Instructions

1. 1

   Heat a large pan over medium-high heat. Add 2 tablespoons of olive oil, then add the onions, garlic, and sofrito. Sauté until the onions are translucent, about 5 minutes.

2. 2

   Add the beef to the pan and pour the remaining tablespoon of olive oil over the beef. Then, sprinkle the 1/2 tsp dry adobo on top. Stir and break up the beef into crumbles until well combined.

3. 3

   Add the potatoes, olives, bay leaves, raisins (if using), water, and 2 tbsp tomato paste to the pan. Stir until well combined.

4. 4

   Increase the heat to high to bring the beef mixture to a boil. Lower the heat to a simmer. Cover and let cook for 10 minutes.

5. 5

   Uncover and let simmer for another 10 minutes or until the sauce thickens. Remove the bay leaves and transfer the beef mixture to a bowl. Let the mixture cool for 5 minutes.

6. 6

   Preheat the air fryer to 375°F (190°C). Place 1 to 2 tablespoons of beef filling in the middle of each empanada wrapper.

7. 7

   Brush water around half of the outer edge of each wrapper. Fold the wrapper over the filling and pinch the edges to seal.

8. 8

   Using a fork, crimp the edges. Repeat this process with the remaining wrappers and filling.

9. 9

   Beat 4 eggs and 4 tablespoons of water together in a bowl to form an egg wash. Brush each empanada with the egg wash and then spray with cooking spray.

10. 10

    Place the empanadas in a single layer in the air fryer basket and cook for 5 minutes. Flip the empanadas over and continue cooking until light golden brown, about 5 minutes more. Repeat with the remaining empanadas.