Puerto Rican Empanadas Recipe

Air fryer empanadas on a white plate with salsa.

5 from 6 votes

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizers

Cuisine: Latin

Servings: servings

Calories: 102kcal

Author: Linda

Equipment

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 1/2 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

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.

Nutrition