Puerto Rican Empanadas
When I was a little girl, my mom taught me how to make empanadas. I loved the simplicity and versatility of the recipe — you can stuff empanadas with just about anything, freeze them until you’re ready to use them and they make a delicious lunch or dinner when you’re in a pinch.
They’re not the healthiest (food from Puerto Rico rarely is) but they’re quick and tasty and remind me of my culture. If you want a healthier option, you can always bake them instead of frying them; they just won’t have the same crisp to them. This is also a great way to make use of any leftover meat from previous meals.
They’re not the healthiest (food from Puerto Rico rarely is) but they’re quick and tasty and remind me of my culture. If you want a healthier option, you can always bake them instead of frying them; they just won’t have the same crisp to them. This is also a great way to make use of any leftover meat from previous meals.
Servings 10 empanadas
Calories 110kcal
Ingredients
- 1 pack Goya Discos large or small, found in the frozen section
- filling of your choice protein, or cheese for a vegetarian empanadas
- vegetable oil for frying
Instructions
- Defrost the empanada discs gradually. Do not put them in the microwave or attempt to run them under water as this will mess up their composition. Either leave them in the fridge overnight or set them on your kitchen counter for a few hours.
- Prepare the filling of your choice. If you’re using cheese, one slice will do. Otherwise, popular fillings include ground beef, shredded chicken and shrimp. If you’re using protein, make sure to cook it before you put it in the pastry.
- Take 2-3 tablespoons of the protein of your choice and place it on one side of the disc.
- Fold the disc over, making a half-moon, and press your fingers along the edges to stuff in the ingredients.
- Using a fork, make your way around the outside rim pop the pastry, pressing down with the three prongs to seal the pastry together. Be careful not to puncture the main part of the empanada that is stuffed with the filling of your choice — stick to the edges.
- Flip the empanada over and repeat on the other side. Drop the empanada into the oil and allow it to cook, until it browns. Flip it over while in the oil if necessary, depending on the equipment you are using.
- Layer your plate with a paper towel to collect any grease. Remove the empanada from the fryer and place onto your plate. Allow to cool and enjoy!
Notes
- If you choose to bake your empanadas, you will need to coat them with an egg wash.
- The calorie content will vary dependent on your choice of filling; each disc contains 110 calories.
- Usually, people tend to eat two empanadas at a time.
Nutrition
Calories: 110kcal