Authentic Puerto Rican Masa Para Empanadillas (Masa Para Empanadillas Puertoriqueñas). Easy to make, perfectly flaky and delicious.
If there’s one thing Puerto Ricans will always pull over for, it’s an empanadilla. Crispy, flaky, deliciously greasy, stuffed with sweet or savory fillings from classic carne molida to pizza style goodness. They’re a treat you pick up at your local panadería, a little kiosk on the side of the road, or maybe the snack your titi is frying up in the kitchen for everyone to munch on. They’re also known as pastelillos and are fried. And sure, store bought discos or empanada discs work just fine, but there’s nothing like homemade masa when it comes to empanadillas.
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What Is Masa Para Empanadillas?
Masa para empanadillas refers to the dough used to make Puerto Rican empanadillas, also known as pastelillos. This dough is soft and rolled thin, stuffed with filling, folded over, and fried until crispy and golden brown. Many people opt to pick up store-bought frozen discs (discos) when they want to make empanadillas at home, but making your own masa will taste fresher and have a texture that's even more flaky and delicious. If you also live somewhere where discos are difficult to find, making your own empanadilla dough at home is easier than you think. We also have a 3 ingredient empanadilla dough recipe that is also great, especially if you happen to be limited on ingredients.
Ingredients You Will Need for Empanadilla Dough
- all purpose flour (do not buy “self rising flour” or you will end up with very “floury” empanadillas)
- shortening
- achiote powder or 2 tablespoons of achiote oil (achiote powder can be found in Latin section of grocery store)
- sazón envelope
- vinegar
- ice cold water
- salt
- parchment or waxed paper
See my recipe card below for a complete list of the ingredients with measurements and instructions.
Step By Step Instructions
Step 1: In a large mixing bowl place the flour, achiote powder, sazón, and salt. Mix until combined.
Step 2: Add shortening to flour mixture and using a fork or pastry cutter cut the shortening into the flour until combined. *If using achiote oil add with the shortening and work into the flour mixture until combined.
Step 3: Create a well in the middle of the flour. Add water and vinegar to well and use a fork to mix until a crumbly dough starts to form. Use your hands to knead for about 1 minute or until dough is not sticky anymore. Form into a large ball. Your dough is now ready to be rolled out. *If you notice the dough shrinking back while rolling it out, cover it and let it rest in the refrigerator for 30 minutes. This allows the gluten to relax, making the dough easier to roll out thin without springing back.
Step 4: Take a piece of dough about the size of a baseball and roll into a ball with your hands. I prefer working with smaller portions of dough at a time when rolling them out, but you can easily roll out all of the dough at once.
Step 5: Generously flour a clean work surface and rolling pin. Begin to roll out dough to about ⅛-inch thickness.
Step 6: Forming the empanadilla discos. There are several methods you can use:
- Use a cookie cutter to make mini empanadillas
- Press down on the dough with a bowl to form circles
- Use the lid of a blender to cut circles in the dough
- Flip a bowl over the dough and use a knife to cut around the bowl
Step 7: Place formed disco between parchment paper or wax paper so they don’t stick to each other. I like to cut my parchment paper into 7x7in squares. It makes for easy stacking and storage.
Step 8: Once you have all of your discos formed, you are ready to fill and cook immediately.
Common Fillings for Puerto Rican Empanadillas
Some of the most popular Puerto Rican fillings include:
- carne molida
- pizza filling
- crab
- shrimp
- guava and cream cheese
- cheese
Storing and Freezing
You can keep the discos in the refrigerator for a couple days or freeze for up to 3 months. Place the stack of discos in a zip-top freezer safe bag before freezing.
You can fill your empanadillas in advance and refrigerate for up to a day before frying or freeze for up to 3 months in a zip-top freezer safe bag. This is perfect for a party, gathering or just to have on hand for a quick snack at home.
Cooking From Frozen
If cooking empanadillas/empanadilla discos from frozen, let them sit on the counter for about 10-20 minutes before filling and frying. This will allow the dough to soften just a bit. From there you can prepare as normal.
Cathy’s Expert Tips
- If you notice the dough shrinking back while rolling it out, cover it and let it rest in the refrigerator for 30 minutes. This allows the gluten to relax, making the dough easier to roll out thin without springing back.
- Cover your dough while working so it doesn't dry out.
- For a gluten free recipe, substitute gluten free flour.
Recipe FAQ’s
Yes. Many people here in Puerto Rico will use both terms.
Sure. However, most empanadillas in Puerto Rico are fried.
Any neutral flavored oil like vegetable or canola oil would work well.
Yes, just simply replace the flour with your favorite brand of gluten free flour.
Other Puerto Rican Recipes You Will Love
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📖 Recipe
Puerto Rican Masa Para Empanadillas
Ingredients
- 3½ cups all purpose flour
- ¼ cup shortening
- 1 tablespoon achiote powder or 2 tablespoon of achiote oil found in Latin section of grocery store
- 1 Sazón envelope found in Latin section of grocery store
- 1 teaspoon vinegar
- 1 cup ice cold water
- ½ teaspoon salt
Extras
- parchment or waxed paper
Instructions
- In a large mixing bowl place the flour, achiote powder, sazón, and salt. Mix until combined.
- Add shortening to flour mixture and using a fork or pastry cutter cut the shortening into the flour until combined. *If using achiote oil add with the shortening and work into the flour mixture until combined.
- Create a well in the middle of the flour. Add water and vinegar to well and use a fork to mix until a crumbly dough starts to form. Use your hands to knead for about 1 minute or until dough is not sticky anymore. Form into a large ball. Your dough is now ready to be rolled out.
- Take a piece of dough about the size of a baseball and roll into a ball with your hands. I prefer working with smaller portions of dough at a time when rolling them out, but you can easily roll out all of the dough at once.
- Generously flour a clean work surface and rolling pin. Begin to roll out dough to about ⅛-inch thickness.
- Forming the empanadilla discos. There are several methods you can use:Use a cookie cutter to make mini empanadillasPress down on the dough with a bowl to form circlesUse the lid of a blender to cut circles in the doughFlip a bowl over the dough and use a knife to cut around the bowl
- As you are making empanadillas, place discs in between parchment sheets or wax paper so they don't stick to each other. (I cut my parchment/wax paper into 7 x 7 in squares)
- Once you have all of your discos formed, you are ready to fill and cook immediately.
Notes
- If you notice the dough shrinking back while rolling it out, cover it and let it rest in the refrigerator for 30 minutes. This allows the gluten to relax, making the dough easier to roll out thin without springing back.
- Cover your dough while working so it doesn't dry out.
- For a gluten free recipe, substitute gluten free flour.
Carrie says
I am sooooo glad to find your recipe!!!! I have the filling down to a science but I use pre made shells ! Now because of your beautiful self I can make it all from scratch ! Thank you so much
Kim says
Hello, I don’t have lard so can I use unsalted butter instead? Thank you!
Catherine Arena says
Hi Kim! Yes, you can absolutely use butter. Just keep in mind that because butter has a lower fat content, the dough’s texture might be slightly different. You may need to use a bit more butter. I’d recommend starting with the 1/4 cup the recipe calls for and adjusting as needed. If the dough feels too dry or crumbly, add a little more butter until it’s smooth. Let me know how it turns out!
Kurt Lindal says
Hi Cathy;
I haven’t eaten an Empanada in about 62 years, the last one I had was in Old San Juan (Puerto Rico). Since then, I have lived in many places but none of them had any place where a person could get a real Puerto Rican empanada. I recall seeing a couple of men in a sort of shop making the empanada flour disks, what struck me was the bright yellow/orange color of the rounds. I am living in China now but I am going to try and get the achiote powder and sazon and try making these myself.
Muchas gracias por la information.
Catherine Arena says
Hello Kurt! One of the best parts of making your own empanada disks is knowing exactly what goes into them. Plus, you can make a batch, freeze them, and have them on hand whenever a craving hits! If you’re having trouble finding sazon or achiote powder, try checking online stores like Amazon. Hope this helps! Thank you for taking the time to share Kurt!
Dayana says
Hoy la hice y quedaron divinas. Gracias!!! Ya compartí por facebook la publicacion….
Cathy says
Hola Dayana! Que alegria me da escuchar esto! Me alegro tanto en saber que quedaron divinas! Muchisimas gracias por compartir mi receta por Facebook y por tomar el tiempo de su dia para comentar y dejarme saber como le salieron! 🙂
Karen Marmol Speaks says
I can’t wait to make these! They look delicious. 🙌🏽
Cathy says
They sure are! Let me know how you like them. 🙂
Jacqueline Meldrum says
I’ve never tried empanadillas before and always wondered what they were. Thanks for the step-by-step photos, they really help.
Cathy says
Hope you try them soon Jacqueline! They’re so yummy!
Libby says
Yum! I want to make a bunch of these and freeze them so I can eat them whenever I want!!
Cathy says
That’s what I do Libby! YUM!
Alison says
Great tutorial! Puerto Rican here, and empanadas are always a FAVE.
Cathy says
Thanks Alison! Much appreciated! My fave too! 🙂
Julia says
I have only tried Spanish empanadas, but never tried making them completely from scratch. The masa for puerto rican empanadillas sounds so delicious. I hope to find those specialty ingredients in the Latin section of our local store so I can give it a go! Thanks for the inspiration 🙂
Cathy says
Yay! I hope you try them soon! They’re really quite easy to make!
Jen says
I love trying the new dishes and these look so tasty! It’ll be fun trying different fillings and seeing which ones are our favorites. Thanks for all of the ideas.
Cathy says
You’re so very welcomed Jen! So many yummy feelings to try!