Puerto Rican Picadillo Empanadas (Edit recipe)

Picadillo is seasoned ground beef cooked with sofrito, onions, peppers, olives and potatoes. It's flavorful and makes the perfect stuffing for empanadas, alcapurrias, piononos and papa rellena. For this recipe, I cooked the picadillo and used store bought empanada discs!

30 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	305
Fat:	16 g
Carbohydrates:	8 g
Protein:	30 g
Cholesterol:	100 g
Sodium:	785 mg
Fiber:	1 g
Sugars:	4 g
Calculated per serving.

by Made With Sazon

Serves: 4

Ingredients

1 lb Ground Beef
0.25 cup Puerto Rican Sofrito (click for recipe)
8 oz Tomato Sauce
1 whole Onion, diced
0.25 whole Green Bell Peppers, diced
0.25 whole Red Bell Pepper, diced
0.5 whole White Potatoes, diced
2 Tbsp Green Olives
1 Tbsp Raisins, optional
0.5 Tbsp Healthy Rican Adobo
1 tsp Onion Powder
0.5 tsp dried Oregano
0.5 tsp Paprika
0.25 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Dice the potatoes and boil them in water for about 10 minutes. They will continue to cook in the picadillo later.
Brown your ground beef and remove any excess fat from your skillet.
Add sofrito, tomato sauce, onions and peppers. Add seasonings and cook for a few minutes until the vegetables become tender.
Add a little water if the picadillo dries up. Allow the picadillo to continue cooking until the potatoes are tender.
Place picadillo in the center of an empanada disc. Sprinkle with shredded cheese. Fold over and crimp the edges with a fork.
Place oil in a frying pan over medium high heat. Fry empanadas in small batches.