Puerto Rican Empanadillas


"Ahh! Puerto Rican comfort food! This is a small, fried, Puerto Rican, meat pie that makes a simple meal with arroz con gandules and habichuelas; or even just a great after-school snack."
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40-45 min servings
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  1. In a medium skillet, thouroughly cook ground beef (drain fat, but keep just enough so the rest of ingredients can saute in it). On low heat, saute beef, sofrito, tomato sauce, sazon, and adobo. Let it simmer for a bit, so the flavors can enhance the meat.
  2. Meanwhile in another skillet, add enough oil to fill it 1/2 way and heat to 350. Open pkg of discs, removing one disc at a time (so they don't dry out), place it on a piece of wax paper, and moisten edges w/water, then add beef filling in center. Fold disc in half, then press and seal edges together w/fork. Fry each side of the empanadilla, until golden brown. About 2 min ea side. Drain on paper towel. Repeat.



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