How to make Boricua style Corned Beef Empanadillas!

corned beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Ground beef is often more affordable and can be seasoned to taste.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought is convenient.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast provides a cheesy flavor without dairy.

In a saucepan over medium-high heat, add the Sofrito and minced garlic; cook for a couple of minutes.

Add the tomato sauce and olives to the saucepan; mix well.

Add the Sasson and cumin, and mix until it starts bubbling, about a couple of minutes.

Add the water, corned beef, and diced potato to the saucepan; mix gently, breaking up the corned beef slightly.

Bring the mixture to a boil, then lower the heat and cook for at least 10 minutes or until the potatoes are tender.

Once cooked, let the mixture cool slightly before using it as filling for the empanadillas.

Wet the edges of the empanada dough to make it more pliable.

Place a heaping tablespoon of the filling in the center of the dough.

Fold the dough over to create a half-moon shape and squeeze the edges to remove air.

Use a fork to crimp the edges of the empanadilla to seal it well.

Heat about an inch of oil in a deep pan over medium-high heat.

Fry the empanadillas in the hot oil until they are golden brown, a couple of minutes on each side.

Remove the empanadillas from the oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens