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Quick Vegetarian Picadillo Empanadas
Quick Vegetarian Picadillo Empanadas
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Easy vegetarian Puerto Rican-style empanadas with canned potatoes and lentils for a quick and delicious meal.
Ingredients:
  • 1 (15 ounce) can lentils, drained and rinsed
  • 0.25 cup sofrito
  • 3 cloves garlic, minced
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 (15 ounce) can diced potatoes, drained
  • 0.5 cup sliced pimento-stuffed green olives
  • 2 cups vegetable oil for frying, or as needed
  • 16 pieces empanada pastry discs
Instructions:
  • In a saucepan over medium-high heat, sizzle the olive oil and toss in lentils, sofrito, garlic, oregano, salt, and pepper. Sauté for 4 minutes.
  • Lower the heat to medium-low, add potatoes, tomato sauce, and olives, and simmer until heated through, for about 3 to 4 minutes. Remove from heat and let it cool.
  • Fill a skillet with 2 inches of vegetable oil and heat over medium while you prepare the empanadas.
  • Place empanada discs on a clean surface. Spoon 1/4 cup of lentil-potato mixture onto one half of the disc in a half-moon shape. Moisten edges with water, fold over, and seal by pinching. Use a fork to crimp edges for extra security. Repeat with remaining discs and filling.
  • When the oil is hot at 350 degrees F (175 degrees C), carefully place the empanadas in a single layer without overlapping. Cook in batches as needed.
  • Fry the empanadas until they are perfectly golden brown and crispy, flipping occasionally for even browning, for approximately 5 minutes. Place them on a paper towel-lined plate to drain excess oil. Repeat the process for the remaining empanadas.

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