Welcome to a culinary journey that brings the heart of the Caribbean to your table: authentic Puerto Rican Empanadillas. These delightful fried turnovers are a staple in Puerto Rican cuisine, crafted with a rich, buttery, and incredibly flaky pie dough, generously stuffed with a savory filling of seasoned ground beef, vibrant peppers, and briny olives. They are more than just a dish; they are a taste of tradition, a bite of history, and a celebration of island flavor.

The star of our Empanadillas is the classic Picadillo filling, a versatile and deeply flavorful ground beef mixture that forms the foundation of many beloved Puerto Rican recipes. If you enjoy the savory goodness of these Empanadillas, you’ll also love other island favorites like Alcapurrias or even these delicious ground beef & cheese empanadas. Each dish showcases the rich culinary heritage of Puerto Rico, known for its vibrant spices and comforting flavors.

The Irresistible Charm of Puerto Rican Empanadillas

My connection to Puerto Rico runs deep, not just through its stunning beaches and lush landscapes, but primarily through its incredible food. Every memory I cherish from the island is intertwined with a culinary experience. From the simplest roadside stops to bustling bakeries, food has always been at the heart of my most unforgettable moments.

I recall vividly the joy of watching a local vendor expertly pluck a fresh coconut from a tree, swiftly chop it open with a machete, and hand it over with a straw—a pure, refreshing taste of the tropics. Or the captivating aroma of a local panaderia (bakery), an experience that always pulled me in. While these bakeries often overflowed with dazzlingly decadent sweets, my senses were always guided to the savory section.

It was amidst those aromatic aisles that I first truly discovered empanadillas. These golden-brown hand pies became an instant favorite, embodying the perfect blend of textures and tastes. Imagine a tender, buttery, and flaky pie dough that encases the most delicious, richly seasoned ground beef, infused with traditional Puerto Rican spices, a hint of tomato, aromatic sofrito, and plump olives. Each one is then lightly fried to a perfect golden crispness, with edges that offer a satisfying crunch. It’s comfort food at its finest, a true testament to the island’s culinary prowess.

Featured Review

Thank you so much for sharing this recipe! I cooked it tonight and it was absolutely delicious! I swapped the ground beef for ground chicken and it blended so well with the flavors. This will definitely become a staple in my house!

Jennifer

How to Make Empanadillas: Step-by-Step Guide

Crafting these delightful Puerto Rican Empanadillas is a rewarding experience. The process involves preparing a tender dough, a flavorful Picadillo filling, and then expertly frying them to golden perfection. Follow these steps to bring a piece of Puerto Rico into your kitchen.

flour and butter in a bowl — **Step 1: Make the dough.** (You can skip this if using store-bought dough.) Combine all dough ingredients in a bowl and mix well until a cohesive ball begins to form. This buttery dough is key to the flaky texture.

a bowl with empanada dough — **Step 2: Knead and chill.** Knead the dough on a lightly floured surface until it’s no longer sticky and feels smooth. Wrap it and chill in the refrigerator for at least 30 minutes. This resting period helps develop the gluten and makes the dough easier to handle while you prepare the filling.

picadillo in a pan — **Step 3: Prepare the Picadillo base.** Begin by browning the ground beef in a pan over medium heat, breaking it apart as it cooks. Once the beef is nicely browned, add diced onions, bell peppers, traditional sofrito, sazon, and adobo seasonings. Stir well to combine these aromatic ingredients.

two hands pinching empanadilla dough — **Step 5: Assemble the Empanadillas.** Dust a clean surface with flour. Roll out the chilled dough to about ¼ inch thickness and use a large cookie cutter or small bowl to cut out circular discs. Spoon a generous amount of the prepared Picadillo filling onto one half of each disc. Fold the empty dough over the filling and firmly pinch the edges together with a fork to create a sealed crimp. For an extra secure seal, you can lightly moisten the dough edges with a drop of water before pressing.

an empanada being fried — **Step 6: Fry to golden perfection.** Heat vegetable oil in a deep pan or pot to approximately 350°F (175°C). Carefully place the assembled empanadillas into the hot oil, ensuring not to overcrowd the pan. Fry them for about 3-4 minutes per side, or until they turn a beautiful golden brown and are crispy all around the edges. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve hot and enjoy!

Empanadas vs. Empanadillas vs. Pastelillos: Unraveling the Names

If you’ve ever found yourself pondering the precise differences between empanadas, empanadillas, and pastelillos, rest assured, you are definitely not alone. This is a common point of confusion, even among those familiar with Latin American cuisine.

Across various regions, this beloved savory pastry is known by different names. For a long time, I mistakenly believed the distinction lay simply in the cooking method—thinking that “empanadas” were baked while “empanadillas” were strictly fried. However, after extensive culinary exploration and conversations with many passionate cooks, I’ve come to understand that in Puerto Rico, these terms are often used interchangeably to refer to the very same delicious fried turnover.

In essence, whether you call them empanadas, empanadillas, or pastelillos, you are likely referring to the same delightful treat: a savory pastry with a crispy, golden crust and a flavorful filling. The specific name often depends on the particular region of the island your family hails from, or perhaps even the specific neighborhood you grew up in. It’s a charming linguistic quirk that adds to the rich tapestry of Puerto Rican culture, where food and family traditions are intimately linked. Regardless of the name, the enjoyment remains consistently delicious!

Homemade vs. Store-Bought Dough: Your Choice, Your Convenience

When it comes to preparing Empanadillas, one of the most common questions revolves around the dough: should you make it from scratch or opt for a store-bought alternative? Let me be clear: I wholeheartedly endorse using store-bought dough for this recipe. While crafting fresh, homemade pie dough is undeniably a special experience that imbues the Empanadillas with an extra touch of love and bespoke flakiness, it’s not always practical for everyone.

In a time crunch, or simply for the sake of convenience, I frequently reach for a premade pie dough and cut out my own discs. Alternatively, if I can find it at the local store, this premade empanada dough is an excellent choice. Many Latin American grocery stores or specialty markets carry ready-to-use empanada or disco dough, which saves a significant amount of preparation time without sacrificing much on flavor or texture.

So, whether you’re a seasoned baker who enjoys the therapeutic process of making dough from scratch, or you’re simply looking for a quick and delicious meal without the extra effort, know that using quality store-bought dough will still result in equally delicious, satisfying, and authentically flavored Empanadillas. The key is the rich Picadillo filling and the perfect frying technique!

Serving Suggestions and Variations

Empanadillas are incredibly versatile. Serve them as an appetizer, a hearty snack, or as part of a larger meal. They are fantastic on their own, but can also be elevated with a squeeze of fresh lime juice, a sprinkle of fresh cilantro, or a side of a simple dipping sauce like a mild hot sauce, cilantro aioli, or even a classic ketchup-mayonnaise blend (Mayo-Ketchup, a Puerto Rican favorite!). For a more substantial meal, pair them with a side of yellow rice and beans or a fresh green salad.

While this recipe focuses on the traditional beef Picadillo, feel free to experiment with fillings. Popular variations include chicken (pollo), cheese (queso), seafood, or even sweet fillings like guava and cream cheese for a dessert empanadilla.

More Empanada Recipes to Explore:

If you’ve fallen in love with these savory turnovers, you might also enjoy exploring the sweeter side with these delectable apple pie empanadas! They offer a delightful contrast and are perfect for dessert or a sweet treat.

Buen Provecho,

Empanadillas (fried Puerto Rican turnovers)

4.8 out of 5 stars from 8 reviews

Author: Salima Benkhalti
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 16 empanadillas
Category: Dinner, Lunch
Method: Fried
Cuisine: Puerto Rican, Latin

Print Recipe

Ingredients

For the Empanada Dough:

2 cups all purpose flour
1/2 tsp salt
1/4 cup melted butter
2 egg yolks
1/2 cup water

For the Picadillo Filling:

1 lb ground beef (lean)
1/2 yellow onion, diced
1 red bell pepper, diced
1/3 cup sofrito
1 tbsp salt free sazon seasoning
1 tbsp salt free adobo seasoning
salt to taste
1/3 cup tomato sauce
1/3 cup pimento olives, halved

For Frying:

1/2 cup vegetable oil

Instructions

Make the dough (skip this step if using store-bought dough). Combine all dough ingredients in a bowl and mix until a ball begins to form. Knead on a flour dusted surface until no longer sticky and chill for 30 minutes.
Make the picadillo filling. Start with beef in a pan over medium heat, breaking it up as it browns. Once the beef is broken down, add onions, peppers, sofrito, sazon, adobo and salt. Once beef is browned add tomato sauce and olives. Bring to a simmer before lowering the heat and covering partially. Simmer for 10 minutes until the beef is cooked through.
Roll out & fill the dough. Dust a clean surface with flour. Divide the dough into 16 balls before rolling each ball into a circular disc. Spoon picadillo into the center of each disc, fold the empty dough over top and pinch together to seal with a fork, using water if necessary*.
Fry. Heat oil to around 350°F and fry empanadillas on each side for 3-4 minutes, or until golden brown and crispy all over. Enjoy!

Equipment

Glass Mixing Bowls

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Sauté Pan

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Notes

Brush a drop of water on the inside of the empanada dough disc before closing and sealing to help create a stronger seal and prevent the filling from escaping during frying.

More Beloved Puerto Rican Recipes:

Delve deeper into the rich culinary heritage of Puerto Rico with these additional recipes that celebrate the island’s vibrant flavors:

Puerto Rican Arroz con Pollo: A comforting and flavorful chicken and rice dish, perfect for family dinners.
Puerto Rican Arroz con Gandules: The quintessential side dish, featuring rice cooked with pigeon peas and aromatic seasonings.
Steak Stuffed Avocados: A unique and delicious way to enjoy tender steak and creamy avocado.
Air Fryer Plantain Chips: A healthy and crispy snack, perfect for any time of day.
Puerto Rican Flan: A classic creamy caramel custard dessert that’s a sweet ending to any meal.