Go Back
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.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 people

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.
Keyword empanadas, empanadillas, pastelillos