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meat and potato empanadas

Meat Empanadas - Puerto Rican Empanadillas

Lola - Hungry Traveling Mama
Dough fried to golden crispy and crunchy perfection filled with seasoned meat (picadillo) makes these the best Puerto Rican Empanadillas!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Breakfast, lunch
Cuisine Puertorican
Servings 12 Servings


  • Skillet + caldero
  • Slotted Spoon
  • Cutting Board + Knife
  • Measuring Spoons
  • Fork


  • 1 lb Ground Pork or Beef
  • 1 tbsp Adobo (recipe Linked on post)
  • 1 tbsp Coconut Aminos or Maggie seasoning
  • 2 tbsp Sofrito(recipe linked in the blog)
  • cup White Onions chopped
  • 1 med potato chopped in small chunks
  • 1 tbsp Tomato Paste
  • 1 tsp Ground Annato(Achiote) or Paprika
  • 2 Green Onions Stalks
  • 2 tbsp Olives or capers (I used capers)
  • 1 pckg Empanada Discs


To Make the Filling:

  • In a skillet add separate the meat with a spatula.
  • Add Adobo, Achiote, Coconut Aminos, Onions, Potato, green onions, sofrito, tomato paste, and capers.
  • Cook for 15-20 mins in Medium heat. Set aside.

Making the Empanadillas (Empanadas)

  • Place about 2 tbsp of filling in the middle of the Disc.
  • Fold and press with fingers. Close it with a fork (like in the picture) by pressing and making a ruffle. Do this on both sides.
  • Repeat with the rest of the discs.
  • To Store: Cut a piece of parchment paper in a spare. Place a piece of parchment paper in between the empanadas and put them in a bowl with lid or large zip lock back. Store in the freezer up to 3 months.

Frying the Empanadillas:

  • In a caldero or skilled place enough oil for frying. Heat in medium high.
  • Place empanadas in the hot oil. Don't overcrowd the pan. I usually fry 3 at a time.
  • Flip when one side is golden brown.
  • Remove and drain in a plate lined with paper towel.
Keyword beef empadanas, empanadillas, empanadillas de carne, puero rcan sazon, puerto rican adobo, puerto rican empanadillas
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