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empanadillas de picadillo

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.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 people

Ingredients
  

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.

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

  • 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!

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?
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.
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