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Empanada Puerto Rican



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  • Dough
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 ⁄2teaspoon baking powder
  • 1 ⁄2teaspoon baking soda
  • 1 ⁄4cup vegetable oil
  • 1 cup warm water
  • Filling
  • 1 lb browned ground beef or 1 lb cooked shredded chicken
  • 1 ⁄2medium onion, diced
  • 1 ⁄2green bell pepper, diced
  • 3 garlic cloves, crushed
  • 1 ⁄8cup chopped fresh cilantro
  • 1 ⁄8cup sliced green olives
  • 1 pinch salt and pepper
  • 1 tablespoon tomato paste
  • 1 (1 1/4 ounce) package sazon goya with coriander and annatto
  • For cooking
  • For Cooking
  • 1 cup vegetable oil (for frying)



Step 1

Combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form.

Take it out and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
Divide into 12 pieces, then roll into 4 inch circles.

Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.

Preheat the oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
Fry for about 5 minutes on each side, then place on dish lined with paper-towels.

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