📝 About This Recipe
Transport your senses to the vibrant streets of San Juan with these iconic Empanadillas, featuring a shatteringly crisp pastry and a deeply savory 'picadillo' heart. Unlike their larger South American cousins, these smaller hand pies are prized for their golden, bubbly crust and the aromatic punch of homemade sofrito. Each bite delivers a perfect balance of spiced ground beef, salty olives, and sweet raisins, making them an irresistible snack for any celebration.
🥗 Ingredients
The Beef Picadillo Filling
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1/2 cup Puerto Rican Sofrito (a blend of cilantro, peppers, onions, and garlic)
- 1/4 cup Tomato Sauce (plain canned sauce)
- 1 packet Sazon with Culantro and Achiote (for that signature orange-gold color)
- 2 tablespoons Manzanilla Olives (pitted and finely chopped)
- 1 teaspoon Capers (drained)
- 1/2 cup Potatoes (peeled and cut into 1/4 inch tiny cubes)
- 1 teaspoon Dried Oregano (dried)
- to taste Salt and Black Pepper
The Pastry and Frying
- 15 pieces Empanadilla Discos (thawed if frozen, usually found in the international aisle)
- 3 cups Vegetable or Corn Oil (for deep frying)
- 1/4 cup Water (in a small bowl for sealing edges)
👨🍳 Instructions
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1
In a large skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon into fine crumbles until no pink remains.
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2
Drain any excess fat from the skillet, leaving about one tablespoon for moisture and flavor.
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3
Add the sofrito to the center of the pan and sauté for 2-3 minutes until fragrant and slightly translucent.
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4
Stir in the tomato sauce, sazon packet, oregano, chopped olives, capers, and the tiny potato cubes.
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5
Lower the heat to medium-low, cover the pan, and simmer for 10-12 minutes until the potatoes are tender and the liquid has reduced to a thick, jammy consistency.
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6
Taste the picadillo and adjust seasoning with salt and pepper. Remove from heat and let it cool completely; filling the pastries while the meat is hot will tear the dough.
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7
Lay out one empanadilla disco on a clean, lightly floured surface. Place about 1.5 to 2 tablespoons of the beef mixture in the center.
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8
Dip your finger in the water and lightly moisten the outer edge of half the disco.
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9
Fold the dough over the filling to create a half-moon shape, pressing the edges firmly with your fingers to expel any trapped air.
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10
Use the tines of a fork to crimp the edges tightly, ensuring a decorative and secure seal that won't leak during frying.
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11
In a heavy-bottomed pot or deep skillet, heat the oil to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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12
Carefully slide 2-3 empanadillas into the hot oil. Do not overcrowd the pan or the temperature will drop, leading to greasy pastries.
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13
Fry for 2-3 minutes per side, turning once, until they are a deep golden brown and beautiful bubbles form on the surface.
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14
Remove with a slotted spoon and drain on a wire rack set over paper towels to maintain the crisp texture.
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15
Let them rest for 5 minutes before serving to allow the internal juices to settle.
💡 Chef's Tips
Always cool your filling before assembly to prevent the dough from becoming soggy or tearing. If you can't find 'discos', you can use a pie crust dough cut into 5-inch circles, though the texture will be less bubbly. For a healthier version, brush with egg wash and bake at 400°F for 20 minutes, though frying is the traditional method. Add a small cube of Monterey Jack or Gouda cheese inside with the meat for a 'Carne y Queso' variation. Don't overfill! A bursting empanadilla in hot oil is dangerous and messy.
🍽️ Serving Suggestions
Serve with a side of 'Mayo-Ketchup' (a blend of mayo, ketchup, and garlic) for dipping. Pair with a cold glass of Malta or a refreshing lime-infused sparkling water. Serve alongside a fresh avocado and red onion salad to cut through the richness. These make an excellent party platter when served with a side of spicy pickled jalapeños.