Beef Empanadas

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Puerto Rican beef empanadas, often lovingly called empanadillas, are the ultimate savory comfort food. These crispy, golden hand pies pack a robust, aromatic punch of island flavor in every single bite.

Whether you grab them from a local bodega or make them for a family gathering, their flaky, crunchy crust gives way to a richly seasoned, savory filling. They are best enjoyed piping hot alongside a tangy, garlicky mayo-ketchup dipping sauce.

Chasing the perfect golden bite:

Back in my younger days pounding the pavement in Brooklyn, busy workdays in Park Slope were a whirlwind. Park Slope was a diverse, working-class neighborhood anchored by a large Puerto Rican community and whenever the hunger hit, making a detour to the neighborhood bodegas was an absolute must. If I saw they had empanadas in the warming case, I was buying a few without hesitation.

Those little corner stores were my lifeline, and nearly all of them sold Puerto Rican–style empanadas. But the fascinating part was that no two bodegas made them exactly the same. Some had fillings swimming in sauce, others kept them dry, and the seasoning varied wildly from one block to the next.

I became obsessed with chasing that perfect, savory bite. I started breaking down the flavor profiles, tasting the distinct sofrito blends, the hint of tomato, the briny olives, and the tender pockets of potato. Tasting all those different versions around New York pushed me to take matters into my own hands in the kitchen. I set out to craft my own filling that captured the true, authentic essence of the best ones I’d tasted across the borough.

Ingredients:

2 tbsp. olive oil 

1 sm onion, chopped 

1/2 green bell pepper, 1/4 inch dice 

Kosher salt 

Freshly ground black pepper 

3 cloves garlic, minced 

1 lb ground beef (85/15)

3/4 tbsp adobo powder with black pepper

1 pkg sazón with culantro & achiote

11/2 tsp dried oregano 

1/2 tsp ground cumin 

1/2 cup manzanilla olives with pimentos

1 (8-oz.) can tomato sauce 

2 tbsp chopped fresh cilantro 

1 (20-oz.) pkg grand discos, thawed 

Vegetable oil

Ketchup-mayo dipping sauce (optional)

Directions:

Heat a sauté pan over medium-high heat. Add the olive oil and when hot, add the onion, and bell pepper, season with salt and black pepper, and sauté just until the onion becomes soft and translucent, about 3-5 minutes.

Add the garlic and sauté until fragrant, about 30 seconds. Add in the beef, adobo, sazón oregano, and cumin, and cook until the beef browns and cooks through, about 4-6 minutes. Drain off excess fat.

Add in the olives, tomato sauce, and cilantro, mix well and bring to a simmer. Continue simmering for 8-10 minutes, or until the mixture begins to dry a little, stirring frequently. Remove from heat and set aside to cool.

Place 2 to 3 tbsp of the beef mixture into the discos and close the patty to form a half moon. Using a fork, pinch the edges of the patty on both sides to ensure a tight seal, and set aside.

Heat a half inch of vegetable oil in a frying pan over medium heat to 360°F. Working in batches, place the patties in the hot oil and fry until golden brown on both sides, about 3-5 minutes. 

Transfer the fried patties to a paper towel lined plate until ready to serve. Serve hot with the dipping sauce on the side.

Why This Recipe Works:

These beef empanadas (frequently called empanadillas or pastelillos) succeed by marrying a crisp, textured exterior with a rich, savory, and deeply aromatic core. This handheld format functions beautifully as both casual street food and comforting home cooking.

The structural brilliance of these savory turnovers lies in the deliberate contrast between the wrapper and the filling. The pastry yields a satisfying crunch that immediately gives way to a highly seasoned, deeply savory protein center. The moisture level of the protein filling is carefully balanced so it remains succulent without making the inner pastry soggy. Furthermore, the classic ridged, fork-crimped edge locks in the aromatics, creating a self-contained vessel ideal for dipping into sauces.

Why You’ll Love This Recipe:

You will love these empanadas because they offer an irresistible combination of textures and bold island flavors. You will immediately fall in love with their perfectly golden, super-crispy exterior that gives way to a hearty, deeply comforting center. 

Whether you grab one from a seaside kiosko as classic street food or enjoy them fresh at home, they perfectly balance savory, sweet, and tangy elements. Their iconic half-moon shape with distinct, fork-crimped edges makes them incredibly portable and fun to eat, serving up an authentic taste of Puerto Rican culture in every single bite.

Recipe courtesy of chef Frank A. Saulle