Empanadillas, these delicious Puerto Rican turnovers, are a testament to the island’s love for flavor-packed, handheld treats. These crispy, golden pockets are filled with a variety of savory fillings, highlighting the creativity of Puerto Rican cuisine. Each empanadilla is not just a bite of food; it’s a bite of culture, history, and family love. More than just a dish, they’re a cultural icon, a symbol of Puerto Rican ingenuity in the kitchen. From their crispy exterior to their warm, flavorful filling, these turnovers capture the spirit of Puerto Rican cuisine – vibrant, diverse, and endlessly delicious. You’ll find a variety of fillings in the pages of this cookbook. Each one is a feast in itself!
INGREDIENTS
- 8 cups of flour
- 4 cups of water
- 1 heaping tablespoon of baking powder
- 2 heaping tablespoons of salt
- 2 heaping tablespoons of Crisco shortening.
- 1 cup of oil for frying (preferably corn oil)
- 1 teaspoon minced garlic cloves
- 2 teaspoons cilantro
- 1 ½ pounds of your favorite filling
LET'S GET COOKING:
For the Dough
- Dough Preparation: In a large bowl, dissolve salt and baking powder in water. Gradually add flour, one cup at a time, mixing to form a sticky dough. This mixture is the foundation of the empanadilla, representing the simplicity of island cooking.
- Incorporate Shortening: Add Crisco, mixing and kneading the dough. Add more flour as needed until it's smooth and manageable.
- Rolling and Shaping: On a kneading sheet, roll out a handful of dough until firm. Use a saucer to cut out round circles – the canvas for your culinary creativity.
For dough prepared in a food processor
- Insert the dough blade that comes with your food processor
- In one cup of water, add the salt and baking powder
- Add 2 cups of flour to the food processor
- Add the cup of water (with the salt and baking powder already mixed in)
- Add 1 tablespoon of Crisco
- Mix for about 3 minutes – the dough will form into a ball and will be well kneaded.
- You can add additional minutes to the processor if necessary.
- You can repeat this process until you have sufficient dough for your empanadillas.
For the Filling
- We offer a variety of fillings (pork, beef, cheese, seafood, etc.) in the "Rellenos-Fillings" section beginning on page 67.
- Select and prepare your desired filling.
- Drain and cool completely before filling the dough! Refrigerating for an hour, overnight is preferable.
- Place 2 or 3 tablespoons of filling on the center of the dough circle.
- Fold the dough evenly over the filling and "burp" it to remove the air and avoid air pockets.
- Once you press the edges together, seal them with a fork or a turnover press.
- Heat the oil in a large frying pan.
- Once the oil is heated, place the empanadillas to fry, one at a time, allowing sufficient space so that they can be flipped easily.
- Fry the empanadillas at medium heat for approximately 4 minutes on each side until golden brown.
- Drain the empanadillas on paper towels.
Let the empanadillas cool for a few minutes before serving. In our house, we have impatient people who always burn their mouths! Serve with a fresh, tossed salad for a complete meal, or they can be made smaller to be served as appetizers for parties or get-togethers. Yields 10 empanadillas.