Puerto Rican Empanadas

empanadas inside a paper towel lined bowl.

5 from 6 votes

Savor in the irresistible allure of Puerto Rican Empanadas, where flaky golden pastry embraces a savory symphony of seasoned meat fillings. Portable and customizable, these mouthwatering turnovers are the perfect fusion of convenience and culinary artistry.

Prep Time50

Cook Time20

Total Time1 10

Course: Antojitos, Appetizer, Recipes, Snack

Cuisine: Puerto Rican

Servings: pastelillos

Calories: 138kcal

Author: Zoe Morman

Ingredients

2 cups flour
1 teaspoon of table salt
2 teaspoon of baking powder
6 tablespoon of vegetable shortening chilled
½ cup of chilled water
1 egg for egg wash
1 tablespoon water

To Fry Empanadas:

1 art Peanut Oil

Instructions

Take flour, salt, baking powder sifted into a bowl or the bowl of the food processor.
2 cups flour, 1 teaspoon of table salt, 2 teaspoon of baking powder
Add chilled vegetable shortening. Start the processor or cut shortening into the flour while adding chilled water.
6 tablespoon of vegetable shortening, ½ cup of chilled water
Once the dough begins to pull apart from the bowl, remove the dough and place it on a floured surface to knead.
Knead the dough for about a minute and then make it into a ball. If not using the same day, place the dough in a zip bag and into the refrigerator.
Place the ball into a bowl and cover it with a kitchen towel. Let it rest for 30 minutes at room temperature.
Roll the dough into a 2-inch log and then slice the dough into 1-inch discs.
With a floured rolling pin, flatten the discs until they are thin but not see-through thin. Roughly, stretch it to a six-inch disc.
Make egg wash. Brush egg wash on the edges of the disc.
1 egg, 1 tablespoon water
Place filler at the bottom half of the disc.
Bring the top edge to meet the bottom edge. Creating a half-circle.
Seal empanada by pressing a fork onto the edges, about ¼-inch deep.
Make sure the oil is at 350ºF.
1 art Peanut Oil
Dropping 2 to 3 empanadas at a time, begin to fry them. You are looking for a nice golden color on each side.
Flip the empanadas to cook the other side.
Once empanadas are nice and golden, remove them from oil and place them on a plate with paper towels to absorb excess oil.

Notes

Immersion Thermometer: If you have a small kitchen like I do, you might not have room for the plethora of gadgets available in the market. An immersion thermometer will help you to deep-fry any item in a sauce or frying pan. It will also help you keep the temperature in roasts in the oven.
When frying in a saucepan or frying pan. Do not fill the oil to the top. The oil will rise and bubble once you add the item you are frying. As the temperature of the oil levels off, the oil will return to its original level. Overflowing hot oil could cause fire or bodily injuries if not handled appropriately.
Make your discs or assemble empanadas the day before, if possible; layer them with parchment paper and allow them to rest covered in an airtight bag in the refrigerator. For discs, let them come to room temperature before assembly. For already assembled pastelillos, they could be fried or baked while cold.
Frozen discs can last up to 3 months in the freezer in an airtight bag—layer parchment paper between discs to store and for ease of separation.

Nutrition