Empanadillas de Carne (Puerto Rican Empanadas) are beef turnovers made in a delicious flaky dough. These crispy, golden pastries filled with seasoned ground beef are perfect for any occasion. Easy to make and absolutely delicious!
Puerto Rican street food is a vibrant and flavorful experience, with each bite offering a taste of the island’s rich culinary heritage. Among the many beloved treats are Empanadillas de Carne, crispy and golden pastries filled with savory ground beef that capture the essence of Puerto Rican comfort food.
These delicious turnovers share the spotlight with other street food favorites like rellenos de papa, stuffed potato balls with a crispy exterior; alcapurrias (green banana fritters), alcapurrias de yuca (cassava fritters) filled with meat or crab; and pinchos de pollo (chicken skewers) and pinchos de cerdo (pork skewers), that are perfect for on-the-go snacking. Whether you’re strolling through the streets of San Juan or recreating these flavors at home, these dishes bring a taste of Puerto Rico to your table.
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Reasons to Love these Puerto Rican Empanadillas
- Authentic Flavor: These bring the rich, savory taste of Puerto Rican cuisine right to your kitchen, capturing the essence of traditional street food.
- Versatile: Perfect as an appetizer, snack, or main dish, these empanadillas are great for any occasion, from casual gatherings to festive celebrations.
- Easy to Make: These beef turnovers are made with simple ingredients and straightforward steps, making this recipe accessible even for beginners in the kitchen.
- Customizable: You can easily tweak the filling to suit your preferences. Try adding cheese, crab, shrimps such as camarones a la criolla (stewed shrimps).
- Crowd-Pleaser: These golden, crispy pastries are sure to be a hit with family and friends. Perfect for entertaining.
Ingredients
- Empanadilla dough or store bought dough disks
- Hot sauce for serving
- Oil for frying
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Ground Meat: Swap the ground beef for ground turkey, chicken, or pork for a lighter or different flavor profile.
- Dough: If you’re short on time, use store-bought pie crust or puff pastry as a substitute for the homemade empanadilla dough.
- Cheese: Add shredded cheese to the filling for a creamy twist, or use dairy-free cheese for a vegan version.
- Seafood: Create a seafood version by using cooked shrimp, crab, or a seafood mix, combined with garlic, onions, and fresh herbs.
- Baked Empanadillas: For a healthier option, bake the empanadillas instead of frying them. Brush with an egg wash for a golden, crispy finish.
Instructions
For the Dough: You can follow my simple three-ingredient dough recipe for making empanadilla dough (masa para empanadillas). It’s incredibly easy to prepare, and you can even make extra disks to freeze for future use. Alternatively, you can try my other recipe for Puerto Rican masa para empanadillas, which is equally delicious and versatile. If you’re short on time, you can also buy premade dough disks, usually found in the frozen Latin foods section of your supermarket.
Try our three-ingredient dough recipe for an ultra-easy way to make empanadilla dough: empanadilla dough.
For a more authentic flavor, try our Puerto Rican masa para empanadillas.
For the Meat:
For the meat filling, follow my savory beef recipe for Carne Molida (Puerto Rican Picadillo).
After you have prepared the dough and meat filling: take one disk at a time and form the empanadillas.
Step 1: Add two tablespoons of the carne molida to the center of the empanadilla dough and fold the dough over to form a half moon.
Step 2: Crimp edges of dough with a fork to seal dough.
Step 3: Add half an inch of vegetable or canola oil to a skillet and heat over medium heat.
Step 4: Once the oil is hot, add a few empanadillas at a time and cook until they’re golden brown on one side. Flip them over and continue cooking until the other side is golden brown as well. Drain on paper towels. Optional: Serve with a side of hot sauce.
Expert Tips
- Don’t Overfill: Be careful not to overfill the empanadillas to avoid them bursting open while cooking. Add no more than two tablespoons per empanadilla.
- Seal Tightly: Use a fork to press and seal the edges of the empanadillas securely.
- Test Oil Temperature: Before frying, test the oil temperature by dropping a small piece of dough into the oil—it should sizzle and rise to the surface. This ensures the empanadillas cook evenly and achieve a crispy texture.
- Drain on Paper Towels: After frying, place the empanadillas on paper towels to drain excess oil and keep them crispy.
- Serve Fresh: Empanadillas are best served hot and fresh, but you can reheat them in the oven at 350°F (175°C) to regain their crispiness if needed.
Recipe FAQs
Yes, you can prepare the dough in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. You can also freeze the dough disks for up to 3 months. When ready to use, thaw them in the refrigerator.
To prevent empanadillas from bursting, avoid overfilling them and make sure the edges are sealed tightly. Chilling the empanadillas for about 10-15 minutes before frying can also help them hold their shape better.
Yes, you can bake empanadillas for a healthier alternative. Preheat your oven to 375°F (190°C), place the empanadillas on a baking sheet lined with parchment paper, and brush them with an egg wash. Bake for 20-25 minutes, or until they’re golden brown and crispy.
Store leftover empanadillas in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness.
Yes, you can freeze cooked empanadillas. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. Reheat them in the oven at 350°F (175°C) until warmed through and crispy.
Yes, wrap each empanadilla in small cut up squares of parchment or wax paper and place them in a freezer-safe plastic bag. Freeze for up to 3 months. When ready to cook, remove from the freezer and let them thaw for a few minutes before cooking.
Other Puerto Rican Street Foods You Will Love
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📖 Recipe
Empanadillas de Carne (Puerto Rican Empanadas)
Ingredients
Easy Empanadilla Dough (Masa Para Empanadillas)
- empanadilla dough (masa para empanadillas) or buy premade disks
Easy Delicious Carne Molida (Puerto Rican Picadillo)
Other Ingredients
- hot sauce
- oil for frying
Instructions
- Follow instructions to make empanadilla dough and carne molida.
- Add two tablespoons of the carne molida to the center of the empanadilla dough and fold the dough over to form a half-moon.
- Crimp edges of dough with a fork to seal dough.
- Add half an inch of vegetable or canola oil to a skillet and heat over medium heat.
- Once the oil is hot, add a few empanadillas at a time and cook until they're golden brown on one side. Flip them over and continue cooking until the other side is golden brown as well. Drain on paper towels. Optional: Serve with a side of hot sauce.
Kate says
These look so delicious and like the perfect appetizer for a party! Can’t wait to try this recipe!!
Cathy says
Thanks Kate! Yes these are definitely perfect as an appetizer!
Veena Azmanov says
Lovely and delicious option for a party. Kids to relish it too. I would love to make some for my Kitty party friends too.
Cathy says
Thanks Veena!
Sara says
YOur photos are mouthwatering. I haven’t an empanada since I moved from southern florida!
Cathy says
Thank you Sara! Time to have some!! 🙂
Sharon says
How delicious and easy are these empanadillas! I love the filling and the flaky crust then the dipping sauce, delicious.
Cathy says
Thanks Sharon!