These Puerto Rican Empanadillas are made with fried buttery pie dough stuffed with seasoned ground beef, peppers and olives.
Many Puerto Rican recipes use the classic Picadillo filling we're making today, like these Alcapurrias I'm sure you'll love if you enjoy these Empanadillas.
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Even with all of its beauty and splendor, my fondest memories about Puerto Rico all revolve around food.
Whether it was stopping at a roadside shop to see a coconut freshly plucked from a tree, chopped open with a machete, and handed over with a straw or visiting a local panaderia (bakery), it was always an unforgettable experience.
The bakeries were usually full of amazingly decadent sweets, but I was always pulled to the savory section.
And that’s where I discovered empanadillas.
Empanadillas are a lovely blend of buttery, flaky pie dough stuffed with the most delicious ground beef seasoned with traditional Puerto Rican spices, tomato, sofrito and olives. These savory hand pies are then lightly fried until golden brown and crisp around the edges.
Ingredients
Here’s what you’ll need to make these:
For the dough:
- Flour
- Lard or Crisco (you can use butter if you don't have either)
- Water
OR your favorite premade pie dough!
For the filling (picadillo):
- Sofrito
- Tomato sauce
- 1 lb ground beef
- Pimento stuffed olives, sliced
- Sazon
- Adobo seasoning
- Cumin
- Oregano
Empanadas vs. empanadillas vs. pastelillos
If you’re scratching your head trying to figure out the difference between these three… you’re not alone.
I’ve heard this popular treat being called by the name empanadas, empanadillas and pastelillos.
Originally I thought the difference was a simple change in cooking method (I thought empanadas were baked and empanadillas were fried).
Now I’m pretty certain that they are all names for the same treat.
Depending on what area you grew up or which neighborhood your family is from you may have one you grew up with.
Making the filling (picadillo)
Picadillo is one of those Puerto Rican recipes I just can’t get enough of. You know those recipes your mom made as a child that you couldn’t stop sneaking into the kitchen to grab a bite of? This is it for me.
The layers of flavor developed with sofrito, sazon, adobo seasoning take the ground beef to a place where it really shines.
It’s so good, even as an adult I would totally eat a bowl of picadillo on it’s own. No shame.
If you don’t have sofrito, you can substitute it for some minced onion, garlic and bell peppers.
Once the sofrito becomes fragrant in a pan over medium heat, you can add in the tomato sauce and ground beef. Continue to stir until the meat is cooked fully.
Many people add in diced potatoes at this point, but I prefer to leave them out.
From there you add the chopped olives and all of the seasonings and your picadillo is ready to be stuffed into the dough for our empanadillas and fried.
Making the dough
Making the dough for empanadillas from scratch is a lot easier than you might think. It’s essentially a pie dough, so I recommend using your favorite pie dough recipe if you have one!
I’m using the trifecta of flour, lard and ice water to make a super flaky and buttery dough.
I find it helpful to use ice water to keep the lard nice and cold while we mix it with the flour. From there you can add the water a bit at a time, while kneading the dough until a consistently smooth dough is formed.
Cover and chill your dough for a bit before rolling out and using a small bowl or cookie cutter to make circular discs.
These discs will be topped with filling, folded in half like hand pies and sealed with a fork.
Store bought vs. homemade dough
Let me start by saying I 100% support using store bought dough for this recipe.
Obviously freshly made pie dough is a special experience in itself and will certainly add some love to this recipe, but in a pinch I will absolutely buy a premade pie dough and cut out discs, or use this premade empanada dough if I can find it at the store.
So whether you’ve can’t find the time to make your dough from scratch or you really couldn’t care less about how it happens, know that store bought will result in equally delicious empanadillas.
Happy cooking!
Salima
PrintEmpanadillas (fried Puerto Rican turnovers)
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 10-12 empanadillas
- Category: Dinner, Lunch
- Method: Fried
- Cuisine: Puerto Rican, Latin
Ingredients
For the empanadilla dough: (if not using storebought)
-
2 ½ cups flour
-
¾ cup lard or crisco (or cold salted butter)
-
½ cup ice water
For the filling (picadillo):
-
4 tbsp sofrito
-
½ cup tomato sauce
-
1 lb ground beef
-
½ cup pimento stuffed olives, sliced
-
2 tsp sazon
-
2 tsp adobo seasoning
-
2 tsp cumin
-
2 tsp oregano
-
1 tsp salt (if there isn't salt in your adobo seasoning)
-
½ cup vegetable oil for frying
Instructions
- (Skip to step 3 if using store bought dough). Make the pie dough. Start by pulsing the flour and lard together in a food processor until the lard forms pea sides pieces. Slowly pulse in the water, a few tablespoons at a time until a ball of dough is formed. Chill for at least 2 hours.
- Dust a clean surface with flour and roll dough out to about ¼ inch thickness and cut out circular discs using a large cookie cutter or small bowl.
- Make the picadillo filling. Start with your sofrito in a hot pan over medium heat. Once fragrant, add in the ground beef and simmer until beef is fully cooked. Add the tomato sauce and cook another 10 minutes.
- Add in olives and seasoning and mix until evenly combined. Spoon picadillo over half of the dough discs, fold the empty half over top and pinch closed with a fork.
- Fry in oil over high heat on each side for 3-4 minutes or until golden brown and crisp on the edges. Enjoy!
Keywords: Empanadillas
Comments
Steve
I could eat the filling out of a bowl, these are awesome!!!
★★★★★
Conrado
I found that high heat frying was continuing cooking the dough after placing the empanadillas ro cool down
so I cook them on med to high, look for the edges to brown, turn the over and when golden color, get them out and place them on a paper towel covered plate.
Also, for a surprising little sweet taste, I add previously soaked raisins to the filling.
Either way, a great treat
Pastelillo
Perfect recipe!
Just want to add that my grandma used to say that pastelillos dough are based on the spanish empanadas which uses corn oil instead of lard. They are more thin and turn yellowish. Empanadilla uses lard and the dough is thicker
ARIELLE
Mine is falling apart when Rolling it out, do you know what causes this
★★★★★
Salima Benkhalti
Hi Arielle, I'm sorry to hear your dough was falling apart. This usually means you need to add more water and keep working the dough. I hope this helps!