Boricua Empanada Recipe
Pernil with Arroz con Gandules: rice & peas, ham hock, cooked in sofrito
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Ingredients
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Empanada Filling
Method
Empanada Preparation
- 1
Prepare the Filling
In a large pot, combine the ham hock with 4 cups of water and bring to a boil. Once boiling, add the sofrito and cook for 20 minutes. After that, add the rice and pigeon peas, and cook according to rice package instructions until done.
- 2
Shred the Pernil
Once the rice and pigeon peas are cooked, shred the pernil and mix it with the arroz con gandules. Adjust seasoning as necessary.
- 3
Make the Empanada Dough
In a bowl, combine 3 cups of all-purpose flour, 1 tsp of salt, and 1/2 cup of cold water. Mix until a dough forms, then knead on a floured surface for 5 minutes. Divide the dough into small balls.
- 4
Assemble the Empanadas
Roll out each ball of dough into a circle, place a spoonful of the filling in the center, and fold the dough over to create a half-moon shape. Seal the edges by pressing with a fork.
- 5
Cook the Empanadas
In a large skillet, heat oil over medium heat. Fry the empanadas for about 3-4 minutes on each side, or until golden brown. Drain on paper towels.