• 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 » Puerto Rican Recipes » Puerto Rican Masa Para Empanadillas

    Published: Apr 4, 2020 Modified: Jun 10, 2023 by Catherine Arena 19 Comments

    Puerto Rican Masa Para Empanadillas

    Share on Social!

    2020 shares
    • Facebook
    Jump to Recipe Print Recipe
    Masa Para Empanadillas Recipe Pin
    Masa Para Empanadillas Recipe Pin

    Authentic Puerto Rican Masa Para Empanadillas (Masa Para Empanadillas Puertoriqueñas). Easy to make, perfectly flaky and delicious.

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

    If you are Puerto Rican or have visited Puerto Rico, you absolutely know what empanadillas are!

    You know how satisfyingly delicious they are!

    Empanadillas (Puerto Rican Empanadas), are found all over the island! They are sold in beach stands, street kiosks, fairs and festivals, local restaurants and even sold in your higher end restaurants! 

    It’s an easy, quick and delicious food that is enjoyed anytime of the day! Breakfast, lunch and dinner!

    It always the go to food while on the go road and served in family gatherings.

    What is an Empanadilla?

    If you do not know what an empanadilla is, let me visually show you with this recipe first, Empanadillas de Carne (Puerto Rican Empanadas).

    Here’s a caption from that recipe post…

    “Empanadillas which are sometimes called “pastelillos” is a sort of turnover that is made with a thin dough, filled with a savory or sweet filling and then crimped on the edges.  Although you can bake an empandilla, it is usually fried.  It looks very similar to an empanada.”


    Now if you have been following Mexican Appetizers and More then you are probably familiar with my 3 ingredient easy empanadilla dough recipe. That particular recipe is perfect for everyone!  Especially if you happen to be limited on ingredients! 

    Although, I absolutely love that recipe and I know my foodie friends loved that recipe too, it was meant to help fill the so many gap holes when it comes to finding a quick and easy empanadilla recipe.

    In that post, I made a promise to bring you a full authentic “masa para empanadillas puertoriqueñas” recipe, since then, I have received quite a few messages asking me “when is it coming?,” “where is it?,” “did I miss it?”

    Well I am happy to say, finally here it is!

    So yes, if you love Puerto Rican empanadillas, and have been waiting or looking for a real authentic recipe for masa para empanadillas puertoriqueñas, then, this recipe is for you!

    Empanadilla dough ball inside a metal mixing bowl. Bowl on top of wooden cutting board.
    Empanadilla dough using achiote powder.

    Ingredients You Will Need for Empanadilla Dough

    To make empanadilla dough as authentic as possible, you will need achiote oil or achiote powder (annatto oil or annatto powder).

    *Don’t worry, making homemade achiote oil is super easy and only takes ten minutes. 

    *You can also simply buy achiote powder. You can find it in the Latin section of your local supermarket. 

    So here we go! You will need:

    • 3 ½ cups all purpose flour (do not buy “self rising flour” or you will end up with very “floury” empanadillas)
    • ¼ cup shortening
    • 1 tablespoon achiote powder or 2 tablespoon of achiote oil (achiote powder can be found in Latin section of grocery store)
    • 1 Sazón envelope 
    • 1 teaspoon vinegar
    • 1 cup ice cold water
    • ½ teaspoon salt

    Extras:

    Parchment or waxed paper (to place discs in between sheets) 

    Achiote powder, Sazon packet and a bowl filled with water.
    Achiote (Annatto) Powder
    Annatto oil made in a caldero.
    Achiote (Annatto) Oil

    How to Make Puerto Rican Empanadilla Dough (Como Hacer Masa Para Empanadillas Puertoriqueñas)

    Achiote Powder stirred in flour for empanadilla dough.
    Flour, shortening,achiote (annatto), salt and an envelope of sazon in a large mixing bowl.

    In a large bowl, add flour, achiote powder, sazon and salt. Mix well.

    Add shortening to flour. Using a fork or pastry cutter, break shortening into flour well.

    Note: If using achiote oil, stir in when you add the shortening and break into flour well.

    Flour in a mixing bowl with a few tablespoons of achiote oil (annatto oil).

    Make a well in the center of flour and add the water and vinegar.

    Water mixed with achiote (annatto) powder and poured into a few cups of flour.

    Stir well with a fork until a crumbly dough starts to form.

    Making the empanadilla dough in a mixing bowl. All ingredients have been added to the dough.

    Knead dough with your hands for a minute and form a large dough ball.

    Empanadilla dough ball in a large mixing bowl.
    Empanadilla dough using achiote oil.

    You are now ready to roll out your dough!

    Pull a “baseball” sized piece of dough from dough and form into a ball in your hands.

    (I like to work in small sections when rolling my dough but you can choose to roll it all at once if you like)

    Add a little bit of flour to a clean surface and a little more on your rolling pin as well.

    Using a rolling pin, roll dough to about an ⅛ of an inch.

    Empanadilla ball on a wooden cutting board, about to be rolled out to make empanadilla discs.
    Rolled out dough on a wooden cutting board.

    Time to form the empanadilla discs!

    You can use several methods to form discs.

    1. Use a cookie cutter to make mini empanadilla discs.
    2. Use a bowl and press down on dough to form disc.
    3. Use the lid to your blender to press down on dough and form disc.
    4. Use a bowl and with a knife, cut around bowl.
    Masa de empanadillas rolled out and made into disks on counter top. Stored between parchment paper.

    As you are making empanadillas, place discs in between parchment sheets or wax paper. (I cut my parchment/wax paper into 7 x 7 inches)

    After forming all discs, you can use and cook immediately.

    What Fillings Can You Use for Masa de Empanadillas?

    There are many fillings you can add to empanadillas, here are a few ideas:

    • Fill dough with Carne Molida (Puerto Rican Picadillo)
    • Fill with cheddar cheese (use block cheddar cheese and slice into ½ inch slices.)
    • Add mozzarella cheese, pizza sauce and pepperoni to make pizza empanadillas
    • Add monterey jack cheese.
    • Add guava or pineapple to make sweet empanadillas.
    Empanadillas filled with Puerto Rican picadillo on counter top.

    Add about two tablespoons of filling to center of disc and fold over to form a half moon.

    Crimp edges of empanadilla with a fork.

    Flip empanadilla over and crimp the other side.

    To fry empanadillas follow cooking instructions in my Empanadillas de Carne (Puerto Rican Empanadas) recipe.

    Empanadillas filled with Puerto Rican picadillo on counter top.

    Storing and Freezing Discs or Filled Empanadillas

    Like the pictures above display, you can place empanadilla discs between parchment or wax paper and stack on top of each other.

    You can refrigerate for a few days or freeze for 3 months.

    If freezing, place discs in a freezer ziploc bag. 

    You can also refrigerate or freeze the whole empanadilla dough ball before forming into discs.

    If putting it in the refrigerator for a night or two, wrap dough ball in plastic wrap.

    If freezing, place dough ball in a freezer ziploc bag.

    Another option is to prefill the empanadillas and store in refrigerator for a day before using or freeze for up to 3 months in a freezer ziploc bag.

    Cooking Empanadillas from Frozen

    If cooking from frozen, first allow dough discs or prefill empanadillas to thaw for 10-20 minutes on counter top.

    Proceed as normal.

    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

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

    Puerto Rican Masa Para Empanadillas

    Puerto Rican Masa Para Empanadillas (Masa Para Empanadillas Puertoriqueñas). Easy to make, perfectly flaky and delicious.
    5 from 15 votes
    Print Pin Rate
    Course: Appetizer, Dinner, Lunch, Snack
    Cuisine: Puerto Rican
    Prep Time: 45 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 5 people (15-17 discs)
    Calories: 350kcal
    Author: Catherine Arena

    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 bowl, add flour, achiote powder, sazon and salt. Mix well.
    • Add shortening to flour. Using a fork or pastry cutter, break shortening into flour well.
      Note: If using achiote oil, stir in when you add the shortening and break into flour well.
    • Make a well in the center of flour and add the water and vinegar.
    • Stir well with a fork until a crumbly dough starts to form.
    • Knead dough with your hands for a minute and form a large ball.
    • Pull a "baseball" sized piece of dough off of dough and form into a ball in your hands.
      (I like to work in small batches when rolling my dough but you can choose to roll it all at once if you like)
    • Add a little bit of flour to a clean surface and a little more on your rolling pin as well.
      Using a rolling pin, roll dough to about an ⅛ of an inch.

    Form Empanadilla Discs

    • You can use several methods to form discs.
      Use a cookie cutter to make mini empanadilla discs.
      Use a bowl and press down on dough to form disc.
      Use the lid to your blender to press down on dough and form disc.
      Use a bowl and with a knife, cut around bowl.
    • Once you have made your first few discs, repeat procedure with the rest of the dough.
    • As you are making empanadillas, place discs in between parchment sheets or wax paper. (I cut my parchment/wax paper into 7 x 7 inches)

    Notes

    After forming all discs, you can use and cook immediately or freeze discs for up to 3 months.

    Nutrition

    Serving: 5 | Calories: 350kcal | Carbohydrates: 334g | Protein: 45g | Fat: 56g | Saturated Fat: 13g | Sodium: 1174mg | Potassium: 468mg | Fiber: 12g | Sugar: 1g | Calcium: 66mg | Iron: 20mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Puerto Rican Recipes

    • Empanadillas de Guayaba on a gray plate.
      Empanadillas de Guayaba
    • Alcapurrias de Yuca (Cassava Fritters) sitting on top of plantain leaves with a side of hot sauce.
      Authentic Alcapurrias de Yuca
    • Flancocho (Vanilla Flan Cake) served on a white transparent platter with a serving on the side.
      Puerto Rican Flancocho
    • Alcapurrias (alcapurrias puertorriqueñas) served on a white platter with hot sauce.
      Homemade Alcapurrias

    Subscribe

     
     

    Reader Interactions

    Comments

    1. Carrie says

      April 16, 2025 at 8:16 am

      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

      Reply
    2. Kim says

      December 18, 2024 at 4:05 pm

      Hello, I don’t have lard so can I use unsalted butter instead? Thank you!

      Reply
      • Catherine Arena says

        December 23, 2024 at 9:27 am

        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!

        Reply
    3. Kurt Lindal says

      October 19, 2024 at 2:59 pm

      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.

      Reply
      • Catherine Arena says

        October 26, 2024 at 3:07 am

        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!

        Reply
    4. Dayana says

      December 13, 2020 at 9:16 pm

      Hoy la hice y quedaron divinas. Gracias!!! Ya compartí por facebook la publicacion….

      Reply
      • Cathy says

        December 14, 2020 at 10:27 pm

        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! 🙂

        Reply
    5. Karen Marmol Speaks says

      August 14, 2020 at 6:44 pm

      I can’t wait to make these! They look delicious. 🙌🏽

      Reply
      • Cathy says

        August 18, 2020 at 3:20 pm

        They sure are! Let me know how you like them. 🙂

        Reply
    6. Jacqueline Meldrum says

      May 09, 2020 at 10:26 am

      I’ve never tried empanadillas before and always wondered what they were. Thanks for the step-by-step photos, they really help.

      Reply
      • Cathy says

        May 10, 2020 at 3:24 am

        Hope you try them soon Jacqueline! They’re so yummy!

        Reply
    7. Libby says

      May 09, 2020 at 10:04 am

      Yum! I want to make a bunch of these and freeze them so I can eat them whenever I want!!

      Reply
      • Cathy says

        May 10, 2020 at 3:25 am

        That’s what I do Libby! YUM!

        Reply
    8. Alison says

      May 09, 2020 at 9:20 am

      Great tutorial! Puerto Rican here, and empanadas are always a FAVE.

      Reply
      • Cathy says

        May 10, 2020 at 3:25 am

        Thanks Alison! Much appreciated! My fave too! 🙂

        Reply
    9. Julia says

      May 09, 2020 at 9:17 am

      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 🙂

      Reply
      • Cathy says

        May 10, 2020 at 3:26 am

        Yay! I hope you try them soon! They’re really quite easy to make!

        Reply
    10. Jen says

      May 09, 2020 at 9:05 am

      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.

      Reply
      • Cathy says

        May 10, 2020 at 3:27 am

        You’re so very welcomed Jen! So many yummy feelings to try!

        Reply
    5 from 15 votes (10 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.