• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Meats
      • Beef
      • Chicken
      • Pork
      • Turkey
    • Seafood
      • Shellfish Recipes
        • Calamari
        • Clams
        • Crab
        • Lobster
        • Mussels
        • Oysters
        • Scallops
        • Shrimp
      • Fish
    • Salsas and Dips
      • Salsas
      • Dips
    • Soups
    • Side Dishes and Drinks
      • Side Dishes
      • Drinks
    • Breads and Grains
    • Vegetarian Dishes
    • Breakfast
    • Desserts
    • and More!
  • Recipes by Type
    • Puerto Rican Recipes
    • Mexican Recipes
    • Recipes
  • Beyond the Kitchen
    • and More!
    • My Best Blogging Tools
  • Library

Mexican Appetizers and More!

menu icon
go to homepage
  • Puerto Rican Recipes
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Puerto Rican Recipes
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Pinterest
  • ×
    Home » Appetizer Recipes » Empanadillas de Carne (Puerto Rican Empanadas)

    Published: Apr 26, 2019 Modified: Aug 5, 2024 by Catherine Arena 8 Comments

    Empanadillas de Carne (Puerto Rican Empanadas)

    Share on Social!

    740 shares
    • Facebook
    Jump to Recipe Print Recipe
    Empanadillas de Carne (Puerto Rican Empanadas) Pinterest image.
    Empanadillas de Carne (Puerto Rican Empanadas) Pinterest image.

    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!

    Empanadillas de Carne (Puerto Rican Empanadas) on a white platter with a side of hot sauce.

    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.

    Jump to:
    • Reasons to Love these Puerto Rican Empanadillas
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • Expert Tips
    • Recipe FAQs
    • Other Puerto Rican Street Foods You Will Love
    • 📖 Recipe

    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
    • Carne molida (Puerto Rican picadillo)
    • 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.

    Homemade empanadilla dough made and dough disks stored between parchments sheets ready to use and some to freeze for future empanadillas.

    Try our three-ingredient dough recipe for an ultra-easy way to make empanadilla dough: empanadilla dough.

    Masa de empanadillas rolled out and made into disks on counter top. Stored between parchment paper.

    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).

    Carne Molida (Puerto Rican Picadillo) cooked in a skillet.

    After you have prepared the dough and meat filling: take one disk at a time and form the empanadillas.

    Empanadillas filled with Puerto Rican picadillo on counter top.

    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.

    Empanadillas filled with Puerto Rican picadillo on counter top.

    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.

    Empanadillas de Carne (Puerto Rican Empanadas) drained on paper towels.

    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

    Can I make the empanadilla dough in advance?

    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.

    How can I prevent my empanadillas from bursting open while frying?

    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.

    Can I bake the empanadillas instead of frying them?

    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.

    How do I store leftover empanadillas?

    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.

    Can I freeze cooked empanadillas?

    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.

    Can I freeze uncooked empanadillas?

    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

    • Empanadas de Yuca served on a plate with a side of arroz con gandules, pernil and a side of avocado.
      Empanadas de Yuca
    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)
    • Pollo Asado al Carbon cooking on the charcoal grill.
      Pollo Asado al Carbon
    • Ensalada de Pulpo (Puerto Rican Octopus Salad) served on a white platter with lime wedges.
      Ensalada de Pulpo

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Empanadillas de Carne (Puerto Rican Empanadas) on a white platter with a side of hot sauce.

    Empanadillas de Carne (Puerto Rican Empanadas)

    Empanadillas de Carne (Puerto Rican Empanadas) are savory beef turnovers made in a delicious flaky dough.  Serve with a side of hot sauce.  Perfect for anytime of the day or served as an appetizer.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer, Breakfast, Lunch, Main Course
    Cuisine: Puerto Rican
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 12 discs
    Calories: 287kcal
    Author: Catherine Arena

    Ingredients

    Easy Empanadilla Dough (Masa Para Empanadillas)

    • empanadilla dough (masa para empanadillas) or buy premade disks

    Easy Delicious Carne Molida (Puerto Rican Picadillo)

    • 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.

    Notes

    Recipe Notes:
    Freezing Uncooked Empanadillas: 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.
    Freezing Cooked Empanadillas: Allow the empanadillas 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.

    Nutrition

    Serving: 6 | Calories: 287kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Mexican & Puerto Rican Appetizer Recipes

    • Alcapurrias de Yuca (Cassava Fritters) sitting on top of plantain leaves with a side of hot sauce.
      Authentic Alcapurrias de Yuca
    • Fried Crab Croquettes (croquetas de cangrejo) in a small cast iron pan with a side of horseradish dipping sauce and lime wedges.
      Crab Croquettes
    • Alcapurrias (alcapurrias puertorriqueñas) served on a white platter with hot sauce.
      Homemade Alcapurrias
    • Bolitas de Queso served with a side of mayoketchup.
      Bolitas de Queso

    Subscribe

     
     

    Reader Interactions

    Comments

    1. Kate says

      April 29, 2019 at 9:29 pm

      These look so delicious and like the perfect appetizer for a party! Can’t wait to try this recipe!!

      Reply
      • Cathy says

        May 01, 2019 at 1:51 am

        Thanks Kate! Yes these are definitely perfect as an appetizer!

        Reply
    2. Veena Azmanov says

      April 29, 2019 at 9:27 pm

      Lovely and delicious option for a party. Kids to relish it too. I would love to make some for my Kitty party friends too.

      Reply
      • Cathy says

        May 01, 2019 at 1:52 am

        Thanks Veena!

        Reply
    3. Sara says

      April 29, 2019 at 9:18 pm

      YOur photos are mouthwatering. I haven’t an empanada since I moved from southern florida!

      Reply
      • Cathy says

        May 01, 2019 at 1:53 am

        Thank you Sara! Time to have some!! 🙂

        Reply
    4. Sharon says

      April 29, 2019 at 9:00 pm

      How delicious and easy are these empanadillas! I love the filling and the flaky crust then the dipping sauce, delicious.

      Reply
      • Cathy says

        May 01, 2019 at 1:54 am

        Thanks Sharon!

        Reply
    5 from 5 votes (2 ratings without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture of founder of Mexican Appetizers and More

    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

    More about me →

    Recipes We're Loving this Month

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • Carne Molida (Puerto Rican Picadillo) cooked in a black skillet.
      Easy Delicious Carne Molida (Puerto Rican Picadillo)

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon

    • Pollo Chuco (Pollo con Tajadas) assembled on a white plate and pickled red onions on the side.
      Pollo Chuco (Pollo con Tajadas)

    • Puerto Rican Fried Pork Chops served on a white platter.
      Puerto Rican Fried Pork Chops

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Ensalada de Coditos con Jamon (Macaroni Salad with Ham) served in a white salad bowl and a glass salad bowl.
      Ensalada de Coditos con Jamón

    Dinner Recipes

    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)

    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
      Sudado de Pollo

    Yummy Desserts

    • Flan de Calabaza served on a white and black patterned plate with caramel sauce around.
      Flan de Calabaza

    • Flan de Café (Coffee Flan) on a white platter and a smaller flan on another white plate topped with coffee granules.
      Flan de Café (Coffee Flan)

    • A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.
      Budín de Pan

    • Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.
      Arroz con Dulce Puertorriqueño

    • Tembleque de Coco served in a rimmed mold, topped with coconut flakes.
      Tembleque de Coco

    • Flan de coco served on a large platter and two individual side servings with whipped cream.
      Flan de Coco (Coconut Flan)

    • Limber de Coco (Coconut Limber) prepared and frozen in plastic cups, topped with shredded coconut and ground cinnamon.
      Limber de Coco

    • Limber de Leche (Limber de Crema) served in plastic cups, topped with cinnamon and one flipped over inside cup. Cinnamon sticks laying beside limbers.
      Limber de Leche

    Popular Recipes

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)

    • Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.
      Chicharrones de Cerdo

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Refreshing Agua de Platano (Banana Agua Fresca) served in Mason Jars and topped with fresh banana slices and cinnamon.
      Agua de Plátano (Banana Agua Fresca)

    • Authentic Mexican Chicken Enchiladas with Red Sauce served on a green and white platter.
      Authentic Mexican Chicken Enchiladas with Red Sauce

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms of Service
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Mexican Appetizers and More

    Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mexican Appetizers and More with appropriate and specific direction to the original content.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.