These empanadas are filled with a vegetarian Puerto Rican-style picadillo filling. A few shortcuts (using canned potatoes and lentils) make them quicker to make.
Ingredients
- olive oil: 1 Tbsp
- lentils: 1 can (15 ounce can, drained and rinsed)
- sofrito: 0.25 cup
- garlic: 3 clove (minced)
- oregano: 0.5 tsp (dried)
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- potatoes: 1 can (15 ounce can, drained, diced)
- tomato sauce: 1 can (8 ounce can)
- pimento-stuffed green olives: 0.5 cup (sliced)
- vegetable oil for frying: 2 cups (or as needed)
- pieces empanada pastry discs: 16 piece
Metric Conversion
Stages of cooking
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Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
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Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
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Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
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Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
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Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
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Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.
