PUERTO RICAN (EMPANADAS)
Dough: (or Goya’s pkg of 10 empanada dics)
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
1⁄2 teaspoon annato seed (for color)
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 jalapeño, minced (optional)
1 tbsp. tomato paste
1 pkg. Goya Sazon with annato
1 cup of vegetable oil for frying.
DOUGH: Combine all the dry ingredients in the bowl of an electric mixer; add all wet ingredients. Mix for about 3 minutes until Dough is formed.
Remove dough and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
Divide into pieces, of about 4 inch circles.
FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken. 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 each for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top.
Makes about 10 Empanadas.