Puerto Rican Empanadas Recipe

Puerto Rican empanadas are a type of pastry or turnover that is popular in Puerto Rican cuisine.

It is typically made of dough that is stuffed with a variety of savory fillings, such as ground beef, chicken, seafood, cheese, or vegetables.

Empanadas are served hot as a snack or appetizer and can be enjoyed on their own or with a dipping sauce like salsa or aioli.

The Puerto Rican empanada recipe is a delicious and popular part of the island’s culinary tradition.

How to Make Puerto Rican Empanadas

I love this culture’s lush flavors and textures. Puerto Rican empanadas are another favorite.

With a little practice, these savory pastries are easy to make and ideal for snacking or meals.

I’ll show you how to make crispy Puerto Rican empanadas with delicious fillings.

Ingredients of Puerto Rican Empanadas

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 4 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup vegetable shortening, chilled
• 1/4 cup cold water
• 1 egg, beaten
• 1 tablespoon of annatto powder (optional, for color)

For the filling:

• 1 pound ground beef (or ground chicken, seafood, cheese, or vegetables)
• 1/2 cup chopped onions
• 1/2 cup chopped bell peppers
• 1/4 cup chopped cilantro
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• Salt to taste
• Oil for frying

Step-by-Step Guide to Make Puerto Rican Empanadas

In a large mixing bowl, combine the flour, salt, and baking powder. Mix well.

Add the butter and shortening to the bowl, and use a pastry cutter or your hands to cut the fat into the flour mixture until it resembles coarse sand.

In a small bowl, mix the water and annatto powder until the powder is dissolved.

Add the water mixture to the flour mixture and use a fork to combine everything until a dough forms.

Knead the dough for a few minutes until it’s smooth and pliable.

Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

While the dough is resting, prepare the filling. In a large skillet, brown the ground beef over medium-high heat.

Add the onions, bell peppers, cilantro, and garlic to the skillet and sauté until the vegetables are softened and the beef is cooked through.

Add the cumin, oregano, black pepper, and salt to the skillet and stir to combine. Remove from heat and let the mixture cool.

Preheat your oil in a deep fryer or a large pot to 350°F.

Remove the dough from the refrigerator and cut it into small pieces. Roll out each piece into a thin, circular shape.

Spoon a tablespoon or two of the beef filling onto one half of the dough circle, leaving a little bit of space around the edges.

Fold the other half of the dough over the filling and use a fork to seal the edges of the empanada.

Carefully place the empanada into the hot oil and fry until it’s golden brown on both sides, about 2-3 minutes per side.

Remove the empanada from the oil with a slotted spoon and place it on a paper towel-lined plate to drain any excess oil.

Repeat with the remaining dough and filling until all the empanadas are fried.

FAQs About Puerto Rican Empanadas

Tips for Delicious Puerto Rican Empanadas

• Use cold butter and shortening for the dough to ensure a flaky texture.
• Don’t overfill the empanadas, or they may burst open during frying.
• Make sure the filling is cooked through before adding it to the empanada, or it may not cook fully during frying.
• Keep an eye on the oil temperature to make sure it stays at a constant 350°F.
• Serve the empanadas hot with a dipping sauce like salsa, aioli, or hot sauce.

How Are Puerto Rican Empanadas Different?

Puerto Rican empanadas are a unique take on Latin American’s favourite empanada. Puerto Rican empanadas are made with wheat flour and polenta, giving them a unique texture and flavor.

Additionally, the filling in Puerto Rican empanadas is often made with a mix of meat and cheese, along with traditional Puerto Rican spices and seasonings like adobo and sofrito.

This blend of flavors creates a filling that’s both savory and slightly sweet, with a hint of heat that adds a delicious kick.

Another thing that sets Puerto Rican empanadas apart is the way they’re cooked. While many empanadas are baked or fried, Puerto Rican empanadas are almost always deep-fried until they’re golden brown and crispy on the outside, and piping hot on the inside.

Pastelillos vs empanadas what are the differences

Pastelillos and empanadas are delicious pastries with key differences:

• Pastelillos: Puerto Rican dish, smaller size, round/half-moon shape, thin dough, deep-fried or baked, fillings like beef, chicken, cheese, and seafood.
• Empanadas: Latin American/Spanish origin, various sizes/shapes, thicker dough, baked/deep-fried, savory fillings (beef, chicken, cheese), or sweet fillings (fruits, chocolate).

Both are popular snacks with unique flavors.

How to Store Puerto Rican Empanadas

Before storing the empanadas, make sure they have cooled entirely. They will get soggy if you attempt to store them while they are still warm.

Put the empanadas in a plastic bag or another airtight receptacle. This will help keep the air out, which would otherwise dry out the empanadas.

The empanadas will keep for three to four days in the fridge. Make careful to set them on a tray or plate to collect any drips of liquid.

Wrap each empanada in plastic wrap before placing it in an airtight receptacle or freezer bag if you plan on freezing them for later use. Two to three months in the freezer is possible.

Empanadas can be reheated by placing them on a baking tray and heating the oven to 350 degrees Fahrenheit (175 degrees Celsius). Get them nice and toasty in the oven for about 15 minutes.

Puerto Rican Empanadas Recipe – Empanadillas/Pastelillos

My Puerto Rican empanada recipe! You can make it in just few minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine Puerto Rican

Servings 10 Servings

Calories 287 kcal

Ingredients

  

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 4 tablespoons unsalted butter chilled and cut into small pieces
• 1/4 cup vegetable shortening chilled
• 1/4 cup cold water
• 1 egg beaten
• 1 tablespoon of annatto powder optional, for color

For the filling:

• 1 pound ground beef or ground chicken, seafood, cheese, or vegetables
• 1/2 cup chopped onions
• 1/2 cup chopped bell peppers
• 1/4 cup chopped cilantro
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• Salt to taste
• Oil for frying

Instructions

 

• In a large mixing bowl, combine the flour, salt, and baking powder. Mix well.
• Add the butter and shortening to the bowl, and use a pastry cutter or your hands to cut the fat into the flour mixture until it resembles coarse sand.
• In a small bowl, mix the water and annatto powder until the powder is dissolved.
• Add the water mixture to the flour mixture and use a fork to combine everything until a dough forms.
• Knead the dough for a few minutes until it’s smooth and pliable.
• Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
• While the dough is resting, prepare the filling. In a large skillet, brown the ground beef over medium-high heat.
• Add the onions, bell peppers, cilantro, and garlic to the skillet and sauté until the vegetables are softened and the beef is cooked through.
• Add the cumin, oregano, black pepper, and salt to the skillet and stir to combine. Remove from heat and let the mixture cool.
• Preheat your oil in a deep fryer or a large pot to 350°F.
• Remove the dough from the refrigerator and cut it into small pieces. Roll out each piece into a thin, circular shape.
• Spoon a tablespoon or two of the beef filling onto one half of the dough circle, leaving a little bit of space around the edges.
• Fold the other half of the dough over the filling and use a fork to seal the edges of the empanada.
• Carefully place the empanada into the hot oil and fry until it’s golden brown on both sides, about 2-3 minutes per side.
• Remove the empanada from the oil with a slotted spoon and place it on a paper towel-lined plate to drain any excess oil.
• Repeat with the remaining dough and filling until all the empanadas are fried.

Keyword Empanadillas, Puerto Rican Empanadas, Puerto Rican Empanadas recipe

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