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 o 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
Mantequilla
Egg yolks
Sal
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!

¿Cuál es el mejor aceite para freír?

El aceite de canola es mi aceite favorito para freír. También puedes utilizar aceite de maíz, aceite vegetal, aceite de aguacate o aceite de maní. Todos tienen un alto punto de humo, que los convierte en excelentes opciones.

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 o moro, pollo al horno, y ensalada de papa. Also don’t forget a cold Malta, Coco Rico or Medalla beer!

¡Por favor déjame una clasificación de estrellas y un comentario!

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Empanadillas (Puerto Rican Empanadas)

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.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 45

Total Time 1 45

Servings 4 people

Ingredientes

Empanada dough

2 tazas all purpose flour
1/2 taza water
1/2 taza mantequilla melted
2 egg yolks
1/2 tsp sal
1 tsp ground annatto opcional

Picadillo

1 lb carne molida 90% lean
2 tbsp sofrito
1/2 tbsp chicken or beef bouillon paste Better than Bouillon
1/2 taza salsa de tomate
1/2 cebolla picadito
1/2 pimiento rojo can sub with roasted red peppers, diced
2 tbsp aceitunas verdes picadito
1 tbsp pasas opcional
1 tsp adobo
1 tsp sazón
1/2 tsp cebolla en polvo
1/2 tsp ajo en polvo
1/4 tsp ground oregano
1/8 tsp pimienta negra

For frying

1-2 tazas aceite de canola other oil options: corn oil, vegetable oil, avocado oil, or peanut oil.

Intrucciones

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

Coloca un sartén a fuego medio alto. Dore la carne molida y retire el exceso de grasa del sartén.
Agrega el sofrito, la salsa de tomate, la cebolla y los pimientos. Agregue los condimentos y cocine por unos cuantos minutos.
Agregue aceitunas y pasas (si desea usarlas). Agrega un poco de agua si el picadillo se seca. Tapa y deja que el picadillo se siga cocinando durante unos 15 minutos.

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!

Notas

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?

Can I bake empanadas?

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.

Keyword empanadas, empanadillas, pastelillos