Puerto Rican Fried Meat Pies: Empanadas

"A tasty meat filled pastry."
photo by kellsbella- photo by kellsbella-
photo by kellsbella-
Ready In:




  • DOUGH: combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form.
  • Take it out and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
  • Divide into 12 pieces, then roll into 4 inch circles.
  • FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
  • COOKING: Preheat the oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
  • Fry for about 5 minutes on each side, then place on dish lined with paper-towels.

Questions & Replies

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  1. mifairlady2012
    on the beef empanada recipe i don't have tomato paste what can i substitute/


  1. cheryl d.
    I added recaito amd sofrito......makes it yummier!!! My puerto rican husband loves them!!! I used the frozen goya disc too!!!
  2. kacobmacri101
    thanks , this is awesome! i am 13 and tried this recipe and impressed my whole family! thanks again! :)
  3. docmarie
    Changed things a bit. I used frozen empanadas. I whole onion,pepper and no salt and 1 pkg of goya picante seasoning and 1 pkg goya con azafran. We like things very spicy. It was very good. I just had empanadas at a party and wanted them more seasoned. I also fried them on top of the stove. Med until crispy.
  4. chef FIFI
    This is a very common dish referred to by puerto ricans as pastellios. I made my own filling, but I used the dough recipe. I was quick and easy. I downsized the recipe and the only thing I changed, is added more salt. Its a very authentic recipe. Thanks for the recipe.
  5. islandlover29
    I made these according to your recipe. There was "something" missing. It was golden raisins. When we lived in P.R. there were always golden raisins in them. After adding the raisins to the left-over meat, it made it much better but still not authentic enough.



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