Entree: Puerto Rico – Southern Culinary Region – Empanadillas (Fried or baked handheld turnover filled with seasoned meat, chicken, or cheese)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 20 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- Dough:
  - 2 1/2 cups (312 g) all-purpose flour
  - 1/2 tsp (2.5 g) salt
  - 1/2 cup (113 g) cold unsalted butter or lard, cut into cubes
  - 1/2 cup (120 ml) ice water, plus more if needed
- Filling:
  - 1 lb (454 g) ground beef
  - 1 cup (160 g) yellow or white onion, finely chopped (about 1 medium)
  - 1/2 cup (75 g) green bell pepper, finely chopped
  - 2 cloves garlic, minced (approx. 6 g)
  - 1/2 cup (120 g) canned tomato sauce
  - 1 tbsp (15 g) tomato paste
  - 1 tsp (5 g) sazón or seasoning blend with annatto
  - 1 tsp (5 g) adobo or fine sea salt (adjust to taste)
  - 1/4 cup (35 g) pitted green olives, chopped
  - 1 tbsp (10 g) capers, drained
  - 2 tbsp (30 ml) vegetable oil
  - 1/4 cup (40 g) raisins (optional)
  - Freshly ground black pepper to taste
- Assembly and finishing:
  - 1 large egg, beaten (for egg wash)
  - 4 cups (960 ml) vegetable oil for frying, or additional for shallow frying
  - Optional: lime wedges for serving

Instructions

1. Make the dough: In a large bowl whisk together flour and salt. Cut in the cold butter or lard with a fork or pastry cutter until mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing until a cohesive dough forms. Gather into a ball, flatten into a disk, wrap, and chill at least 30 minutes.
2. Prepare the filling: Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add chopped onion and green pepper and sauté 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
3. Increase heat to medium-high and add ground beef. Break it up and brown until no longer pink, about 6–8 minutes. Stir in tomato sauce, tomato paste, sazón, adobo, olives, capers, and raisins if using. Reduce heat and simmer 8–10 minutes until mixture is thick and most liquid has evaporated. Taste and adjust seasoning. Remove from heat and let cool to room temperature.
4. Assemble empanadillas: Remove dough from refrigerator and roll on a lightly floured surface to about 1/8-inch (3 mm) thickness. Cut into 4–5 inch (10–12 cm) rounds (you should get about 12). Place about 1–2 tbsp (15–30 g) filling in the center of each round, brush edges with beaten egg, fold over to form a half-moon, and press edges to seal. Crimp with a fork to ensure they are well sealed.
5. Cook: For traditional frying, heat oil in a deep skillet to 350°F (175°C). Fry empanadillas in batches until golden brown, about 2–3 minutes per side. Drain on paper towels. For a lighter option, place empanadillas on a parchment-lined baking sheet, brush with egg wash, and bake in a preheated 400°F (200°C) oven for 18–22 minutes until golden.
6. Serve hot with lime wedges or a simple garlic or cilantro sauce. Empanadillas are best eaten the day they are made but can be refrigerated and reheated in a 350°F (175°C) oven to crisp.