These crispy Puerto Rican empanadas are filled with a flavorful seasoned beef and potato mixture, then fried until perfectly golden brown. They’re easy to make, incredibly satisfying, and perfect as an appetizer, snack, or main meal.
Prep Time: 25 minutes (plus 2–3 hours to thaw the dough)
Cook Time: 20 minutes
Total Time: 45 minutes (plus thawing time)
Servings: 7–8 empanadas
Why You’ll Love This Recipe
- Crispy, golden exterior with a savory beef filling.
- Authentic Puerto Rican flavors made with simple ingredients.
- Great for parties, lunches, or freezer meals.
- Easy enough for beginners using store-bought empanada discos.
- Customizable with cheese or your favorite dipping sauce.
Ingredients
- 1 pound lean ground beef
- ⅓ cup sofrito (homemade or store-bought)
- ⅓ cup tomato sauce
- 1 packet Sazón con Achiote
- 1 tablespoon Adobo All-Purpose Seasoning
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 2½ cups small diced potatoes (frozen or fresh)
- 1 package Goya Empanada Discos con Achiote
- All-purpose flour (for dusting)
- Vegetable oil, for frying
How to Make Puerto Rican Empanadas
Step 1: Thaw the Dough
Remove the empanada discos from the freezer and allow them to thaw for 2–3 hours until soft and pliable.
Step 2: Cook the Filling
Heat a large skillet over medium heat. Add the sofrito and tomato sauce, cooking for 2–3 minutes until fragrant. Add the ground beef and cook, breaking it apart as it browns.
Step 3: Season the Meat
Stir in the Sazón, Adobo seasoning, cumin, oregano, and red pepper flakes. Mix well until the beef is evenly coated with the seasonings.
Step 4: Cook the Potatoes
Add the diced potatoes to the skillet. Allow the remaining liquid to gently steam the potatoes until they become fork tender. Remove from heat and let the filling cool.
Step 5: Assemble the Empanadas
Lightly flour a clean work surface. Place one empanada disc on the surface and spoon about 1-2 tablespoon of filling into the center. Fold the dough over to create a half-moon shape and press firmly around the edges with your fingers. Seal completely by crimping the edges with a fork.
Step 6: Fry Until Golden
Heat vegetable oil to 350°F. Fry each empanada for about 1-2 minute per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain before serving.
Pro Tips
- Let the filling cool before assembling to prevent the dough from becoming soggy.
- Don’t overfill the empanadas or they’ll be difficult to seal.
- Make sure the oil stays around 350°F for a crispy, evenly cooked exterior.
- Fry in small batches to avoid lowering the oil temperature.
- Double-check the edges are fully sealed before frying to prevent leaks.
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze cooked or uncooked empanadas in a single layer until solid, then transfer them to a freezer-safe bag for up to 3 months.
Reheating
- Air Fryer: 350°F for 4–5 minutes
- Oven: 375°F for 10–12 minutes
- Skillet: Heat over medium until warmed through.
- Avoid microwaving if possible, as it softens the crispy crust.
Ingredients
Method
- Thaw empanada dough for 2–3 hours.
- Cook sofrito and tomato sauce for 2-3 minutes over medium heat, then brown the beef.
- Stir in all seasonings, then add potatoes and cook until tender. Cool to a warm temperature.
- Fill each dough disc with about 1-2 tablespoon of filling, fold, seal, and crimp with a fork.
- Fry in 350°F oil for about 1-2 minute per side until golden brown. Drain on paper towels and serve.
Final Thoughts
Puerto Rican empanadas are a timeless comfort food that delivers crispy, flaky bites filled with bold, savory flavor. Whether you’re serving them as a weeknight dinner, game-day appetizer, or making a batch to freeze for later, this recipe is simple, satisfying, and always a crowd favorite. Pair them with your favorite hot sauce, garlic aioli, or a side of rice and beans for an unforgettable meal.
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