Empanadillas
Half-moon pastry turnovers filled with seasoned picadillo, crab, or cheese, sealed and deep-fried until golden and crisp. They are a common fritura found at kiosks, bakeries, and parties alike.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Rolling pin
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 15
- carbs
- 24
- protein
- 9
- calories
- 260
Instructions
- 1
Cook the ground beef with sofrito, tomato sauce, and sazón until browned. Let the picadillo filling cool completely.
- 2
Mix the flour and salt, then cut in the shortening. Slowly add cold water until a smooth dough forms.
- 3
Let the dough rest for 20 minutes. Roll it out thin and cut it into circles.
- 4
Place a spoonful of picadillo on one half of each circle.
- 5
Fold the dough over the filling. Press the edges firmly with a fork to seal them tightly.
- 6
Heat oil to 350°F on the stovetop. Fry the empanadillas in batches for 3-4 minutes per side until golden brown.
- 7
Drain them on paper towels and serve hot.
Chef's tips
Press the edges firmly with a fork or pinch them with your fingers so the filling does not leak out while frying.
Storage
Refrigerate uncooked empanadillas up to 1 day, or freeze up to 2 months before frying.
Reheating
Reheat cooked empanadillas in an oven or air fryer to restore crispness.
Common mistakes to avoid
- •Adding too much filling, which makes the dough tear open
- •Frying at too low a temperature, which leaves the pastry greasy and soggy
Serving suggestions
Cooked Empanadillas?
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