Empanadillas ~ Meat Turnovers

Each empanadilla is not just a bite of food; it’s a bite of culture, history, and family love.

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

Yields 10 empanadillas

• 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

§ Instructions · Let's get cooking

For the Dough

1. 01Dough 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.
2. 02Incorporate Shortening: Add Crisco, mixing and kneading the dough. Add more flour as needed until it's smooth and manageable.
3. 03Rolling 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

1. 01Insert the dough blade that comes with your food processor
2. 02In one cup of water, add the salt and baking powder
3. 03Add 2 cups of flour to the food processor
4. 04Add the cup of water (with the salt and baking powder already mixed in)
5. 05Add 1 tablespoon of Crisco
6. 06Mix for about 3 minutes – the dough will form into a ball and will be well kneaded.
7. 07You can add additional minutes to the processor if necessary.
8. 08You can repeat this process until you have sufficient dough for your empanadillas.

For the Filling

1. 01We offer a variety of fillings (pork, beef, cheese, seafood, etc.) in the "Rellenos-Fillings" section beginning on page 67.
2. 02Select and prepare your desired filling.
3. 03Drain and cool completely before filling the dough! Refrigerating for an hour, overnight is preferable.
4. 04Place 2 or 3 tablespoons of filling on the center of the dough circle.
5. 05Fold the dough evenly over the filling and "burp" it to remove the air and avoid air pockets.
6. 06Once you press the edges together, seal them with a fork or a turnover press.
7. 07Heat the oil in a large frying pan.
8. 08Once the oil is heated, place the empanadillas to fry, one at a time, allowing sufficient space so that they can be flipped easily.
9. 09Fry the empanadillas at medium heat for approximately 4 minutes on each side until golden brown.
10. 10Drain 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.

¡Buen provecho!