Empanadas de Carne with Sofrito and Adobo

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Savory Puerto Rican style beef empanadas filled with seasoned ground beef, onions, peppers, and a fragrant sofrito base wrapped in flaky dough. This Latin American-inspired recipe, ready in about 50 minutes, turns ground beef, onion, green bell pepper into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 380 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 medium, finely chopped onion
• 1 medium, finely chopped green bell pepper
• 1 medium, finely chopped red bell pepper
• 4 cloves, minced garlic cloves
• 1/2 cup tomato sauce
• 3 tbsp olive oil
• 1/4 cup sofrito (Puerto Rican mix)
• 1 tbsp adobo seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 12 discs (5-6 inch diameter) empanada dough discs
• 1, beaten for egg wash egg
• for deep frying vegetable oil

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped medium onion, 1 finely chopped medium green bell pepper, 1 finely chopped medium red bell pepper, and 4 minced garlic cloves. Sauté for 5 minutes until soft and fragrant.
2. Step 2: Add 1 lb ground beef to the skillet, breaking it up with a spoon. Cook for 7-8 minutes until browned and no longer pink.
3. Step 3: Stir in 1/4 cup sofrito, 1/2 cup tomato sauce, 1 tbsp adobo seasoning, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low and simmer the filling for 10 minutes until thickened. Remove from heat and let cool slightly.
4. Step 4: Place 1 empanada dough disc on a clean surface. Spoon about 3 tbsp of the beef filling onto the center of the disc.
5. Step 5: Brush the edges of the disc with beaten egg, fold the dough over the filling to create a half-moon shape, and press edges firmly with a fork to seal. Repeat with remaining discs and filling.
6. Step 6: Heat vegetable oil in a deep fryer or large pot to 350°F. Fry empanadas in batches for 3-4 minutes on each side until golden brown and crisp.
7. Step 7: Remove empanadas with a slotted spoon and drain on paper towels. Serve warm with a side of hot sauce or your favorite dipping sauce.