Savor a flavor-packed fiesta with our Puerto Rican Empanadas! Delight in crispy exteriors surrounding a tempting blend of olives, sofrito, onions, and garlic. These Air Fryer treats provide a convenient, mess-free, and healthier indulgence.
The first time I had Puerto Rican Beef Empanadas was on my initial trip to Puerto Rico. On a beach in San Juan, there was a small pop-up stand making and selling them fresh. With the first bite, my mouth exploded with flavor. I had no idea that such a small stand could create empanadas bursting with taste.
These Puerto Rican Empanadas distinguish themselves from others by a key ingredient: sofrito. Sofrito is a flavorful sauce or base used in many Puerto Rican recipes, such as Puerto Rican Picadillo. It consists of peppers, tomatoes, and onions, along with herbs and spices, all blended together for a great taste! Please note that there are two types of sofrito used in Latin cooking: one includes tomatoes and the other does not. For this Puerto Rican recipe, you want to use the one without tomatoes, often known as Recaito. You can usually find Goya Recaito in your grocery store or on Amazon.
If you are looking for other Puerto Rican recipes, you will love Puerto Rican Pernil, Saucy Puerto Rican Beans and Potatoes, and Puerto Rican Chicken Stew.
Table of Contents
Reason to Love These Empanadas
- Puerto Rican Empanadas burst with rich, savory fillings, and spices for an irresistible taste sensation.
- The golden, flaky crust offers a delightful crunch, perfectly complementing the soft, flavorful interior.
- Empanadas are very versatile. You can experiment with endless possibilities for fillings, from traditional meats to vegetarian options.
- These empanadillas are ideal for on-the-go eating. These handheld delights make perfect snacks or meals that are perfect for busy lifestyles.
Recipe Ingredients
- Ground Beef: Forms the hearty and savory base of the filling.
- Sofrito: A key flavor component that adds depth and the essence of Puerto Rican cuisine.
- Goya Empanada Wrappers: These specifically designed wrappers are essential for creating the perfect empanada shape and texture.
- Pimento Olives: Pimiento-stuffed olives introduce a briny, tangy twist to the filling.
- Tomato Paste: Adds richness and a slight sweetness to balance the flavors in the filling.
See the recipe card for full information on ingredients and quantities.
Variations
- Vegetarian Twist: Swap ground beef with cooked black beans or lentils for a hearty, plant-based filling.
- Chicken Variation: Use ground chicken instead of beef for a lighter, yet equally flavorful option.
- Cheese Addition: Add grated cheddar or mozzarella inside the empanadas for a gooey, cheesy experience.
- Spicy Kick: Include chopped jalapeños or a dash of hot sauce in the filling for those who love a bit of heat.
How To Make Puerto Rican Empanadas
Step #1: Heat a large pan over medium-high heat. Add 2 tablespoons of olive oil, then add the onions, garlic, and sofrito. Sauté until the onions are translucent, about 5 minutes.
Step #2: Add the beef to the pan and pour the remaining tablespoon of olive oil over the beef. Then, sprinkle the ½ tsp dry adobo on top. Stir and break up the beef into crumbles until well combined.
Step #3: Add the potatoes, olives, bay leaves, raisins (if using), water, and 2 tbsp tomato paste to the pan. Stir until well combined.
Step #4: Increase the heat to high to bring the beef mixture to a boil. Lower the heat to a simmer. Cover and let cook for 10 minutes.
Step #5: Uncover and let simmer for another 10 minutes or until the sauce thickens. Remove the bay leaves and transfer the beef mixture to a bowl. Let the mixture cool for 5 minutes.
Step #6: Preheat the air fryer to 375°F (190°C). Place 1 to 2 tablespoons of beef filling in the middle of each empanada wrapper.
Step #7: Brush water around half of the outer edge of each wrapper. Fold the wrapper over the filling and pinch the edges to seal.
Step #8: Using a fork, crimp the edges. Repeat this process with the remaining wrappers and filling.
Step #9: Beat 4 eggs and 4 tablespoons of water together in a bowl to form an egg wash. Brush each empanada with the egg wash and then spray with cooking spray.
Step #10: Place the empanadas in a single layer in the air fryer basket and cook for 5 minutes. Flip the empanadas over and continue cooking until light golden brown, about 5 minutes more. Repeat with the remaining empanadas.
Serve warm and enjoy!
Expert Tips
- Parchment Paper for Easy Handling: Use parchment paper on your baking sheet when making empanadas. It prevents sticking and ensures easy transfer to and from the oven or air fryer.
- Filling Consistency: Ensure your filling is not too wet; it should be moist but not dripping. Excess moisture can make the wrappers soggy.
- Wrapper Sealing: Securely seal the edges of the empanadas to prevent the filling from leaking out during cooking. A good seal also helps retain the shape.
- Air Fryer Management: Don’t overcrowd the air fryer basket. Cooking in batches ensures each empanada cooks evenly and gets that perfect golden brown exterior.
Frequently Asked Questions
Absolutely! Preheat your oven to a similar temperature, around 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper for easy removal and to prevent sticking. Bake until they’re golden brown, which may take a bit longer than in an air fryer. Keep an eye on them for the perfect crispness!
Absolutely! Preheat your oven to a similar temperature, around 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper for easy removal and to prevent sticking. Bake until they’re golden brown, which may take a bit longer than in an air fryer. Keep an eye on them for the perfect crispness!
Certainly! Goya Discos, as well as other brands of store-bought empanada dough, are great time-savers and provide consistent quality and texture. They are a convenient and reliable substitute for homemade dough.
Rice, beans, or salads like Carribean Plantain and Avocado Salad and Kale and Wild Rice Salad will complement well with Puerto Rican Empanadas.
No. Typically, they have a balanced flavor, but you can adjust the spices to make them more or less spicy.
Storage Info
You can store Puerto Rican empanadas in the refrigerator for up to three days in an airtight container. For longer storage, they freeze well; simply place them in a freezer-safe bag or container, where they’ll stay good for up to three months. To reheat, thaw in the refrigerator if frozen, then warm in an oven preheated to 350°F (180°C) for about 10 minutes or until heated through. This method helps retain their crispness better than microwaving.
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Puerto Rican Empanadas Recipe
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Ingredients
For The Filling
- 3 Tablespoons olive oil - divided
- 1 large sweet yellow onion - small diced
- 4 cloves of garlic - minced
- 1/4 cup sofrito
- 1 pound ground 80/20 beef
- 1/2 teaspoon dry adobo
- 1 large potato - small diced
- 10 pimiento-stuffed olives - cut in half
- 2 bay leaves
- 1/2 cup water
- 2 Tablespoons tomato paste
- 2 Packages of 12 Goya Empanada wrappers for Baking or Frying
- 1/2 cup raisins - optional
For the Egg Wash
- 4 eggs
- 4 Tablespoons water
For Cooking
- Cooking Spray
Garnishes (Optional)
- Cilantro leaves
- Lime wedges
Instructions
- Heat a large pan over medium-high heat. Add 2 tablespoons of olive oil, then add the onions, garlic, and sofrito. Sauté until the onions are translucent, about 5 minutes.
- Add the beef to the pan and pour the remaining tablespoon of olive oil over the beef. Then, sprinkle the ½ tsp dry adobo on top. Stir and break up the beef into crumbles until well combined.
- Add the potatoes, olives, bay leaves, raisins (if using), water, and 2 tbsp tomato paste to the pan. Stir until well combined.
- Increase the heat to high to bring the beef mixture to a boil. Lower the heat to a simmer. Cover and let cook for 10 minutes.
- Uncover and let simmer for another 10 minutes or until the sauce thickens. Remove the bay leaves and transfer the beef mixture to a bowl. Let the mixture cool for 5 minutes.
- Preheat the air fryer to 375°F (190°C). Place 1 to 2 tablespoons of beef filling in the middle of each empanada wrapper.
- Brush water around half of the outer edge of each wrapper. Fold the wrapper over the filling and pinch the edges to seal.
- Using a fork, crimp the edges. Repeat this process with the remaining wrappers and filling.
- Beat 4 eggs and 4 tablespoons of water together in a bowl to form an egg wash. Brush each empanada with the egg wash and then spray with cooking spray.
- Place the empanadas in a single layer in the air fryer basket and cook for 5 minutes. Flip the empanadas over and continue cooking until light golden brown, about 5 minutes more. Repeat with the remaining empanadas.
VIDEO
NOTES
Nutrition
These were amazing! I made them larger and had them for dinner last night—such a great meal. 🙂
Is there a recipe for the “sofrito”?
Hi, I don’t have a recipe for the sofrito, I just buy it in a jar at the grocery store. Please note that there are two types of sofrito used in Latin cooking. One includes tomatoes and the other does not. For this Puerto Rican recipe, you want to use the one without tomatoes, which is often also known as Recaito.
These look yummy! Can’t wait to try them. What is the dipping sauce shown in the images and video?
Hi Wendy, that was a salsa, but you can use other dipping sauces as well.