Puerto Rican Fried Meat Pies: Empanadas

The scent of frying dough and savory meat always transports me back to my grandmother’s kitchen. Every year during the holidays, Abuela would spend hours rolling out dough, filling it with her secret blend of seasoned ground beef, and frying them to golden perfection. These weren’t just empanadas; they were edible hugs, warm reminders of family, and the taste of home. These Puerto Rican empanadas, or pastelillos as some call them, are a beloved staple, perfect for a quick snack, a satisfying lunch, or a festive gathering.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 24 minutes
• Total Time: 54 minutes
• Servings: 12
• Yield: 12 empanadas
• Dietary Type: Varies (can be adapted for gluten-free)

Ingredients

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ cup vegetable oil
• 1 cup warm water

For the Filling:

• 1 lb browned ground beef (or 1 lb cooked shredded chicken)
• ½ medium onion, diced
• ½ green bell pepper, diced
• 3 garlic cloves, crushed
• ⅛ cup chopped fresh cilantro
• ⅛ cup sliced green olives
• 1 pinch salt and pepper
• 1 tablespoon tomato paste
• 1 (1 ¼ ounce) package Sazon Goya with coriander and annatto

For Cooking:

• 1 cup vegetable oil (for frying)

Equipment Needed

• Large mixing bowl
• Electric mixer (optional, but recommended)
• Plastic wrap
• Rolling pin
• Frying pan
• Fork
• Paper towels

Instructions

1. Prepare the Dough: In a large mixing bowl (or the bowl of your electric mixer), combine the all-purpose flour, salt, baking powder, and baking soda.
2. Add Wet Ingredients: Add the vegetable oil and warm water to the dry ingredients.
3. Mix the Dough: Using the electric mixer (or your hands), mix the ingredients for about 3 minutes until well combined and a dough forms. If the dough is too sticky, add a tablespoon of flour at a time until it comes together.
4. Knead the Dough: Remove the dough from the bowl and knead it on a lightly floured surface for about 3 minutes. This step helps develop the gluten and creates a more elastic dough.
5. Rest the Dough: Wrap the dough in plastic wrap and let it sit for at least 15 minutes. This allows the gluten to relax, making the dough easier to roll out.
6. Divide the Dough: After the dough has rested, divide it into 12 equal pieces.
7. Roll Out the Dough: On a lightly floured surface, use a rolling pin to roll each piece of dough into a 4-inch circle. Aim for a thickness of about 1/8 inch.
8. Prepare the Filling: If using ground beef, brown it in a skillet over medium heat. Drain off any excess grease. If using shredded chicken, sauté it in 2 tablespoons of vegetable oil until heated through.
9. Combine Filling Ingredients: Add the diced onion, green bell pepper, crushed garlic, chopped cilantro, sliced green olives, salt, pepper, tomato paste, and Sazon Goya to the browned ground beef or sautéed chicken.
10. Cook the Filling: Cook the filling for an additional 10 minutes, stirring occasionally, until the vegetables are softened and the flavors have melded together. Let the filling cool completely before using it to fill the empanadas. This will prevent the dough from becoming soggy.
11. Assemble the Empanadas: Place about 2 tablespoons of the cooled filling in the center of each dough circle.
12. Seal the Edges: Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges, creating a decorative and secure seal.
13. Heat the Oil: Pour the vegetable oil into a frying pan and heat it over medium heat. The oil should be hot enough to fry the empanadas without burning them. A good way to test the oil is to drop a small piece of dough into it. If the dough sizzles and turns golden brown in about 30 seconds, the oil is ready.
14. Fry the Empanadas: Carefully place the empanadas into the hot oil, being careful not to overcrowd the pan.
15. Cook Until Golden Brown: Fry the empanadas for about 5 minutes on each side, or until they are golden brown and crispy.
16. Drain Excess Oil: Remove the empanadas from the frying pan and place them on a dish lined with paper towels to drain any excess oil.

Expert Tips & Tricks

• Dough Consistency: If your dough is too dry, add a tablespoon of water at a time until it comes together. If it’s too sticky, add a tablespoon of flour at a time.
• Filling Variations: Experiment with different fillings, such as pork, shrimp, or vegetables.
• Sazon Goya: Sazon Goya is a staple in Puerto Rican cuisine and adds a unique flavor to the filling. If you can’t find it, you can substitute it with a mixture of cumin, coriander, and achiote powder.
• Make-Ahead Tip: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Bring it to room temperature before rolling it out. The filling can also be made ahead of time and stored in the refrigerator for up to 3 days.
• Preventing Soggy Empanadas: Ensure the filling is completely cooled before assembling the empanadas. Overcrowding the pan can lower the oil temperature and result in soggy empanadas. Work in batches to maintain consistent heat.

Serving & Storage Suggestions

Serve the empanadas warm, as a snack, appetizer, or light meal. They are delicious on their own or with a side of salsa or hot sauce.

Storage: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in a frying pan over medium heat for a few minutes on each side.

Freezing: For longer storage, freeze the empanadas before frying. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Fry them directly from frozen, adding a few extra minutes to the cooking time.

Nutritional Information

Here’s an approximate nutritional breakdown per empanada (values may vary based on specific ingredients and portion sizes):

Nutrient	Amount per Serving	% Daily Value
Calories	330 kcal	17%
Total Fat	20g	31%
Saturated Fat	7g	35%
Cholesterol	40mg	13%
Sodium	400mg	17%
Total Carbohydrate	25g	8%
Dietary Fiber	2g	8%
Sugars	1g	2%
Protein	10g	20%

Variations & Substitutions

• Gluten-Free Empanadas: Use a gluten-free all-purpose flour blend for the dough. You may need to adjust the amount of liquid to achieve the desired consistency.
• Vegetarian Empanadas: Fill the empanadas with a mixture of sautéed vegetables, such as mushrooms, zucchini, and peppers. You can also add black beans or lentils for protein.
• Spicy Empanadas: Add a pinch of cayenne pepper or a chopped jalapeno to the filling for a spicy kick.
• Sweet Empanadas: Fill the empanadas with sweet fillings, such as guava paste and cheese, or apple pie filling. Sprinkle with powdered sugar after frying.
• Air Fryer Empanadas: For a healthier option, you can air fry the empanadas. Preheat your air fryer to 375°F (190°C) and cook for 10-12 minutes, or until golden brown and crispy, flipping halfway through.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made empanada dough?
A: Yes, you can use pre-made empanada dough to save time. Look for it in the refrigerated or frozen section of your grocery store. Be sure to adjust the cooking time as needed, depending on the thickness of the dough.

Q: How do I prevent the filling from leaking out during frying?
A: Make sure to seal the edges of the empanadas tightly, using a fork to crimp them securely. Also, avoid overfilling the empanadas.

Q: Can I bake these instead of frying?
A: While frying gives the most authentic texture, you can bake them. Brush the empanadas with egg wash and bake at 375°F (190°C) for 20-25 minutes, or until golden brown.

Q: What can I serve with empanadas?
A: Empanadas are great with a variety of accompaniments, such as salsa, guacamole, sour cream, or a simple salad. A side of rice and beans is also a classic pairing.

Q: How can I tell if the oil is hot enough for frying?
A: A simple test is to drop a small piece of dough into the oil. If it sizzles immediately and turns golden brown within 30 seconds, the oil is ready. You can also use a thermometer; the oil should be around 350°F (175°C).

Final Thoughts

Now it’s your turn to create your own memories with these delectable Puerto Rican empanadas. Gather your loved ones, roll up your sleeves, and let the aroma of frying dough fill your kitchen with warmth and joy. Don’t be afraid to experiment with different fillings and seasonings to create your own signature version. And be sure to share your creations with family and friends – after all, food is always best when shared! ¡Buen provecho!