Baked Empanadillas

Baked Empanadillas are half-moon shaped flour-based dough that can be filled with a variety of meat or seafood mixtures.   Other popular fillings can include guava paste or a combination of cheese and guava paste.   The empanadillas can also be fried.  Baking, of course, is a much healthier version.

In Puerto Rico, the half-moon shaped dough is also referred to as pastelillos.  The empanadillas are sealed by folding the edges into a curl.  The pastelillos, however, are sealed by crimping the edges with the back of a fork.  They are both served as a snack or appetizer and accompanied with a cold or hot beverage.

Food History!

Our empanadillas and pastelillos are known as “empanadas” in other Latin countries.  In Puerto Rico, empanadas are basically cuts of meat dipped in beaten eggs and coated with bread or cracker crumbs.  They are either fried or baked.

Preparing the Ingredients for the Dough!

In a bowl, add 3 cups of all-purpose pre-sifted flour along with ½ teaspoon of low sodium salt.  Mix well, using a whisk, and set aside.

Cut 1¾ sticks of chilled unsalted butter into ¼-inch slices.   Place in a bowl and store in the refrigerator until ready to use.

Pour ½ cup of skim milk and add one whole large egg in a measuring cup.  With a whisk, beat until egg and milk are completely combined and have a uniform color.

Kneading the Dough with a Food Processor!

Place the flour mixture into bowl of food processor.  Cover bowl with lid and lock into position.  Select Speed #3.  Through the opening of lid,  add the slices of butter one by one.  Mix until the butter is totally incorporated into the flour mixture.   

When the flour mixture has a cornmeal texture, we can start pouring the liquid.

Cover bowl with lid and lock into position.  Using the same speed setting, gradually pour the beaten egg mixture through the opening of lid.  Mix until a dough is formed. 

The dough is formed after 1 minute of kneading.

Shaping the Dough for the Baked Empanadillas!

Shape the dough into a ball with your hands.  Place on top of plastic wrap. 

NOTE:  The ball of dough will not have a smooth surface because we don’t want to over work the dough.

Completely cover dough with the plastic wrap.  With the palms of your hands, press down gently on top of dough to flatten and shape into a rectangle.  Store in the refrigerator to chill for 1 to 2 hours or overnight.

Rolling Out the Dough!

Once the dough is chilled, unwrap and cut the dough in half, using a dough cutter.  Wrap the other half and place in refrigerator until ready to use.

NOTE:  Each half of dough will yield 6 empanadillas.  This recipe, however, will yield 12 empanadillas.

Lightly sprinkle surface and rolling pin with flour.  Roll out dough to ⅛-inch thick.

Cutting the 6-Inch Circles for the Baked Empanadillas!

Gently press down on dough to cut out a 6-inch circle.  Repeat this process. 

Lift each 6-inch circle and place on a cookie sheet lined with parchment paper.  Use the leftover dough to roll out two more 6-inch circles.

Adding Meat Mixture (Picadillo) for the Baked Empanadillas!

In the center of circle, place at least 1½ tablespoons of the meat mixture.  The meat mixture should barely contain any sauce or liquid.

Click on the link for our meat filling recipe known as Picadillo.

Fold the circle in half-moon shape.  With your fingers, press down around the edges to seal completely.

Curling the Edges of Dough to Seal the Empanadilla!

 Twist the edges into a curl with your fingers and press down, starting at the far end of the empanadilla.

Continue folding the edges inward and pressing down until the empanadilla is completely sealed.

View cooking video below for detailed instructions on how to fold the edges of dough.  As you seal them, place on cookie sheet lined with parchment paper.

Baking the Empanadillas!

Preheat oven to 375°F.  Prepare the egg wash.  Beat one large egg along with 2 teaspoons of water, using a whisk. 

Lastly, brush the empanadillas with egg wash on both sides.  The egg wash will provide a light shiny golden color.  Bake for 20 to 30 minutes or until golden on both sides. 

After 30 minutes of baking, the empanadillas are golden on both sides. 

NOTE:  Rotate cookie sheet after 15 minutes of baking.

Baked Empanadillas (Empanadillas al Horno)!

The dough is absolutely crispy with a beautiful golden shine.

The flaky crust is completely filled with the meat mixture.  The meat mixture is also perfectly seasoned.

The Baked Empanadillas are served as a snack or appetizer, and they are normally accompanied with a cold or hot beverage.

Click on the button below to watch How to Prepare Baked Empanadillas (Empanadillas al Horno)!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

Nutritional Facts Disclaimer