Empanadillas or Puerto Rican empanadas are fried turnovers stuffed with savory picadillo. These delicious appetizers are also known as pastelillos. Although they are typically made with picadillo, they can be stuffed with your filling of choice. Some popular varieties include chicken, shrimp, and crab. Empanadillas can also be served as dessert. I love sweet versions like guava and cheese, topped with a dusting of powdered sugar.
Empanadillas stir up a lot of nostalgia for me. I remember mami making empanadillas when I was a child and my favorite kind was stuffed with just American cheese. Think grilled cheese but even better!
Empanadillas, Empanadas, or Pastelillos?
These turnovers go by many different names in different places. Some say empanadillas or empanadas have a white shell and are rolled or braided along the edges. While pastelillos have an orange shell (seasoned with annatto or sazón) and are crimped along the edges with a fork.
I personally don’t follow these “rules.” I prefer empanada dough with annatto and I always crimp with a fork. Either way these delicious appetizers can be fried or baked and are always absolutely delicious.
Homemade dough vs store bought?
I’ll be completely honest, I much rather use store-bought empanada discs then make the dough at home. It saves me time, effort, and I love the taste and texture of Goya empanada discs. They are so good!
But of course, everything is better homemade so if you have extra time, make the dough from scratch.
Empanada dough ingredients:
- Flour
- Water
- Butter
- Egg yolks
- Salt
- Annatto (optional)
*Find the full recipe with measurements at the bottom of this post or click the Jump to Recipe button at the top of this page!
How to make empanadas?
Make the dough
Add all of the dough ingredients in a bowl and mix until you can form a ball. Dust your surface with flour and knead the dough until it’s no longer sticky and allow to chill in the refrigerator for 30 minutes.
Make the picadillo
Place a skillet over medium high heat. Brown your ground beef and remove any excess fat from your skillet. Add sofrito, tomato sauce, onions and peppers. Add seasonings and cook for a few minutes until the vegetables become tender. Add olives and raisins (if using). Add a little water if the picadillo dries up. Cover and allow the picadillo to continue cooking for about 15 minutes.
Make the empanadas
Dust a clean surface with flour. Divide the dough into about 12 parts and roll into circular discs. Use a cup or small bowl to make perfect circles.
Spoon some picadillo into the center of each disc, fold the dough over and seal the edges with fork. Press firmly to make sure the dough seals properly. Flip and repeat on the other side.
Fry the empanadas
Heat oil to around 350°F and fry the empanadas for about 4 minutes on each side, or until golden brown. Serve with chimichurri or your favorite dipping sauces. ¡Buen provecho!
What is the best oil for frying?
Canola oil is my favorite oil for frying. You can also use corn oil, vegetable oil, avocado oil, or peanut oil. They all have a high smoke point making them great choices.
Can I bake empanadas?
Yes, empanadas can be baked but frying them will yield much better results. When baking, brush the outside with egg wash to get a nice golden crust. Bake them at 375 degrees F for about 20-25 minutes, flipping over halfway through.
I don’t recommend cooking them in an air fryer because the shell with dry out and turn hard.
Buffalo chicken empanadas
I also make the BEST buffalo chicken empanadas. I stuff them with shredded chicken breast smothered in a creamy buffalo sauce dressing. It’s like buffalo chicken dip but in empanada form. They’re perfect for Super Bowl parties!
What to serve with empanadas?
I like to serve empanadas as an appetizer or side dish. Some meals I like to serve with empanadas include arroz con gandules or moro, pollo al horno, and ensalada de papa. Also don’t forget a cold Malta, Coco Rico or Medalla beer!
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Empanadillas (Puerto Rican Empanadas)
Ingredients
Empanada dough
- 2 cups all purpose flour
- 1/2 cup water
- 1/2 cup butter melted
- 2 egg yolks
- 1/2 tsp salt
- 1 tsp ground annatto optional
Picadillo
- 1 lb ground beef 90% lean
- 2 tbsp sofrito
- 1/2 tbsp chicken or beef bouillon paste Better than Bouillon
- 1/2 cup tomato sauce
- 1/2 small onion diced
- 1/2 red bell pepper can sub with roasted red peppers, diced
- 2 tbsp green pimento stuffed olives diced
- 1 tbsp raisins optional
- 1 tsp adobo
- 1 tsp sazón
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground oregano
- 1/8 tsp black pepper
For frying
- 1-2 cups canola oil other oil options: corn oil, vegetable oil, avocado oil, or peanut oil.
Instructions
Make the dough
- Add all of the dough ingredients in a bowl and mix until a ball begins to form. Dust your surface with flour and knead the dough until it's no longer sticky and allow to chill in the refrigerator for 30 minutes.
Make the picadillo
- Place a skillet over medium high heat. Brown your ground beef and remove any excess fat from your skillet.
- Add sofrito, tomato sauce, onions and peppers. Add seasonings and cook for a few minutes until the vegetables become tender.
- Add olives and raisins (if using). Add a little water if the picadillo dries up. Cover and allow the picadillo to continue cooking for about 15 minutes.
Make the empanadas
- Dust a clean surface with flour. Divide the dough into about 12 parts and roll into circular discs. Use a cup or small bowl to make perfect circles.
- Spoon some picadillo into the center of each disc, fold the dough over and seal the edges with fork. Press firmly to make sure the dough seals properly. Flip and repeat on the other side.
Fry the empanadas
- Heat oil to around 350°F and fry the empanadas for about 4 minutes on each side, or until golden brown. Serve with chimichurri or your favorite dipping sauces. ¡Buen provecho!
Notes
How far ahead can I make the dough?
You can make dough for empanadas up to two days in advance. Just keep the dough in an air tight container and store in the refrigerator.What is the best oil to fry empanadas in?
Canola oil is my favorite oil for frying. You can also use corn oil, vegetable oil, avocado oil, or peanut oil. They all have a high smoke point making them great choices.Can I bake empanadas?
Yes, empanadas can be baked but frying them will yield much better results. When baking, brush the outside with egg wash to get a nice golden crust. Bake them at 375 degrees F for about 20-25 minutes, flipping over halfway through.I don’t recommend cooking them in an air fryer because the shell with dry out and turn hard.
How long can I freeze empanadas?
You can freeze the uncooked empanadas for up to 3 months. Place them in a freezer storage bag once prepared to keep them fresh. You can also store empanada dough discs in the freezer for up to 3 months. Layer them between parchment paper to keep them from sticking to each other. Store them in a freezer bag to keep them fresh.
Check out more Latin recipes!
Alcapurrias (Puerto Rican Fritters)
Churrasco with Chimichurri Sauce
Arroz con Gandules (Rice with Pigeon Peas)
Bacalaitos (Cod Fish Fritters)
Puerto Rican Potato Salad (Ensalada de Papa)
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