Empanadillas

Name: Empanadillas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 servings
Cuisine: Puerto Rican
Ingredients: For dough: 3 cups flour, 1 tsp salt, 3 tbsp shortening, 1 cup warm water; For filling: 500g ground beef, sofrito, tomato sauce, sazon, olives, recao; Vegetable oil for frying

Empanadillas (em-pah-nah-DEE-yahs)

Puerto Rican Meat Turnovers

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 288 kcal

Crescent-shaped turnovers with a thin, crispy dough filled with seasoned ground beef, olives, and sofrito, deep-fried until golden.

Nutrition & Info

Protein 12.0g

Carbs 24.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

rolling pin deep fryer or pot fork for crimping

Presentation Guide

Vessel: basket or plate

Garnishes: pique sauce, lime

Accompaniments: tostones, cold drink

Ingredients

For dough: 3 cups flour, 1 tsp salt, 3 tbsp shortening, 1 cup warm water
For filling: 500g ground beef, sofrito, tomato sauce, sazon, olives, recao
Vegetable oil for frying

Instructions

1
Make dough by mixing flour, salt, and shortening. Add warm water gradually until a smooth dough forms. Rest fifteen minutes.
2
Cook filling by browning beef with sofrito, tomato sauce, sazon, and olives until well-seasoned. Cool.
3
Roll dough thin and cut into circles about five inches in diameter.
4
Place a spoonful of filling on one half of each circle. Fold over and crimp edges with a fork.
5
Heat oil to 350F. Fry empanadillas in batches until golden brown on both sides, about four minutes.
6
Drain on paper towels and serve hot with pique sauce.

💡

Did You Know?

Puerto Rican empanadillas differ from South American empanadas in their thinner, crispier dough, which puffs slightly during frying to create a flaky texture.

Chef's Notes

Equipment Tips

rolling pin
deep fryer or pot
fork for crimping

Garnishing

pique sauce, lime

Accompaniments

tostones, cold drink

The Story Behind Empanadillas

Empanadillas came to Puerto Rico directly from Spain, where empanadas have been made since the Moorish period. Puerto Rican cooks adapted the recipe with a thinner dough that becomes exceptionally crispy when fried, and a filling seasoned with the island's signature sofrito and sazon. Today empanadillas are ubiquitous across Puerto Rico, found at every bakery, kiosk, and family gathering, always fried fresh and served hot.

🕐 Traditionally enjoyed snack, party food, or light meal 📜 Origins: Spanish colonial

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