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Empanadillas de Carne (Puerto Rican Empanadas) on a white platter with a side of hot sauce.
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5 from 5 votes

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.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer, Breakfast, Lunch, Main Course
Cuisine: Puerto Rican
Servings: 6 12 discs
Calories: 287kcal
Author: Catherine Arena

Ingredients

Easy Empanadilla Dough (Masa Para Empanadillas)

Easy Delicious Carne Molida (Puerto Rican Picadillo)

Other Ingredients

  • hot sauce
  • lemon wedges
  • oil for frying

Instructions

  • Follow instructions to make empanadilla dough and carne molida.
  • On a flat surface, fill one empanadilla disk at a time by adding two tablespoons of the carne molida to the center (or it may be easier for you to add filling more to one side of dough) of the dough. 
  • Fold dough over to form a half moon.
    Crimp edges of the dough with a fork to seal.
    Note:  Some people like to flip empanadilla over and crimp the other side as well but I find that it is not necessary as long as you crimp one side firmly.
  • Add half an inch of vegetable or canola oil to a skillet and heat over medium heat.
  • Once the oil has heated some, add a few empanadillas at a time and cook until golden brown on one side.Flip empanadillas over and cook on the other side until golden brown.
    Drain on paper towels.
  • Serve with a side of lemon wedges and hot sauce.

Nutrition

Serving: 6g | 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