If you are looking for a great beginner Puerto Rican recipe the empanadas are the perfect start! These golden, crispy pockets of joy are stuffed with a flavorful beef filling (picadillo) and are the perfect combination of crunchy and savory. Whether you enjoy them as a snack, appetizer, or even a full meal, empanadas are guaranteed to hit the spot.
In this post, I’ll walk you through how to make Puerto Rican style beef empanadas. Plus, I’ll share a gluten-free alternative that’s equally delicious for those with dietary restrictions!
What Are Empanadas?
Empanadas are crescent shaped pastries popular across Latin America, each country offering its own twist on the classic recipe. In Puerto Rico, empanadas are typically deep-fried to perfection, resulting in a crunchy exterior that holds a seasoned filling inside. From beef to chicken, cheese, or even sweet guava and cheese combos, the possibilities are endless!
For today’s recipe, we’re focusing on a classic beef filling, but feel free to adjust to your heart’s content. Cooking should be fun and flexible!
Ingredients You’ll Need to make Your Beef Empanadas
Here’s what you’ll need to make about 10 empanadas:
- Empanada discs: Found in the frozen Goya section of most stores. Look for the 6-inch plain ones.
- 1 lb ground beef
- 2 tbsp sofrito (Check out my sofrito recipe if you need one!)
- ½ onion, diced
- ½ can tomato sauce
- 1 tsp sazon
- 1-2 tsp adobo
- 1-2 tsp oregano
- 3 garlic cloves, minced
- 1-2 tbsp olives, sliced (optional)
- Cooking oil: For frying
Optional Add-Ins:
- Diced potatoes
- Bell peppers
- Cheese
Step-by-Step Instructions on how to make Puerto Rican Beef Empanadas
1. Cook the Beef Empanada Filling
- Heat a pan on medium-high with a bit of oil.
- Sauté the diced onion until soft, then add the olives, sofrito, tomato sauce, oregano, adobo, and garlic. Stir well to combine.
- Add the ground beef and break it apart as it cooks. Sprinkle in sazon for that iconic flavor.
- Let it simmer for 10-15 minutes on low heat, allowing all the flavors to blend together. Taste and adjust seasonings if needed.
- Once done, transfer the filling to a bowl and drain any excess grease.
2. Assemble the Empanadas
- Lay out your empanada disc on parchment paper to prevent sticking.
- Spoon 1-2 tablespoons of the filling into the center. DON’T OVERFILL!
- Fold the disc in half, forming a half-moon shape, and pinch the edges to seal.
- Use a fork to crimp the edges for that classic empanada look.
Pro tip: If the dough isn’t sealing well, dab the edges with a bit of water to help them stick.
3. Fry the Empanadas
- Heat about an inch of oil in a deep skillet over medium-high heat.
- Once the oil is hot (test it with a small piece of dough—it should bubble), fry the empanadas for 2-3 minutes per side until golden brown.
- Transfer to a plate lined with paper towels to absorb excess oil.
Gluten-Free Alternative
Empanada dough is typically made with wheat flour, which isn’t gluten-free. While I’ve tried making gluten-free dough from scratch, it’s tricky to achieve the elasticity needed for traditional empanadas. My solution? Corn tortillas!
Here’s what I do:
- Use the beef filling to make quesadillas with large corn tortillas.
- Toast them in a skillet until crispy, and you’ve got a delicious gluten-free take on empanadas!
Tips and Variations
- Storage: Unfried empanadas can be stored in the fridge (covered in plastic wrap) for up to 2 days.
- Freezing: Freeze assembled, uncooked empanadas for up to 3 months. Fry directly from frozen—just add a minute or two to the cook time.
- Sweet Versions: Try filling them with guava paste and cheese for a dessert empanada!
Empanadas never fail to make people happy. Whether you’re sticking to the classic recipe or experimenting with fillings and gluten-free alternatives, they’re always worth the effort. Give this recipe a try, and don’t forget to let me know how it turns out.💃
💖 Yessi
