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Puerto Rican Empanadas Recipe
Savor a flavor-packed fiesta with our Puerto Rican Empanadas! Delight in crispy exteriors surrounding a tempting blend of olives, sofrito, onions, and garlic. These Air Fryer treats provide a convenient, mess-free, and healthier indulgence.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 24 servings
Calories: 102 kcal
Course:
Appetizer
Cuisine:
South American
Ingredients
For The Filling
- 3 Tablespoons olive oil divided
- 1 large sweet yellow onion small diced
- 4 cloves of garlic minced
- 1/4 cup sofrito
- 1 pound ground 80/20 beef
- 1/2 teaspoon dry adobo
- 1 large potato small diced
- 10 pimiento-stuffed olives cut in half
- 2 bay leaves
- 1/2 cup water
- 2 Tablespoons tomato paste
- 2 Packages of 12 Goya Empanada wrappers for Baking or Frying
- 1/2 cup raisins optional
For the Egg Wash
- 4 eggs
- 4 Tablespoons water
For Cooking
- cooking spray
Garnishes (Optional)
- cilantro leaves
- Lime wedges
Instructions
- Heat a large pan over medium-high heat. Add 2 tablespoons of olive oil, then add the onions, garlic, and sofrito. Sauté until the onions are translucent, about 5 minutes.
- Add the beef to the pan and pour the remaining tablespoon of olive oil over the beef. Then, sprinkle the 1/2 tsp dry adobo on top. Stir and break up the beef into crumbles until well combined.
- Add the potatoes, olives, bay leaves, raisins (if using), water, and 2 tbsp tomato paste to the pan. Stir until well combined.
- Increase the heat to high to bring the beef mixture to a boil. Lower the heat to a simmer. Cover and let cook for 10 minutes.
- Uncover and let simmer for another 10 minutes or until the sauce thickens. Remove the bay leaves and transfer the beef mixture to a bowl. Let the mixture cool for 5 minutes.
- Preheat the air fryer to 375°F (190°C). Place 1 to 2 tablespoons of beef filling in the middle of each empanada wrapper.
- Brush water around half of the outer edge of each wrapper. Fold the wrapper over the filling and pinch the edges to seal.
- Using a fork, crimp the edges. Repeat this process with the remaining wrappers and filling.
- Beat 4 eggs and 4 tablespoons of water together in a bowl to form an egg wash. Brush each empanada with the egg wash and then spray with cooking spray.
- Place the empanadas in a single layer in the air fryer basket and cook for 5 minutes. Flip the empanadas over and continue cooking until light golden brown, about 5 minutes more. Repeat with the remaining empanadas.
Cup of Yum
Notes
- Storage Info:
- You can store Puerto Rican empanadas in the refrigerator for up to three days in an airtight container. For longer storage, they freeze well; simply place them in a freezer-safe bag or container, where they'll stay good for up to three months. To reheat, thaw in the refrigerator if frozen, then warm in an oven preheated to 350°F (180°C) for about 10 minutes or until heated through. This method helps retain their crispness better than microwaving.
Nutrition Information
Serving
1serving
Calories
102kcal
(5%)
Carbohydrates
6g
(2%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
41mg
(14%)
Sodium
83mg
(3%)
Potassium
162mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
82IU
(2%)
Vitamin C
3mg
(3%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 102
% Daily Value*
| Serving | 1serving | |
| Calories | 102kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 83mg | 3% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.