Puerto Rican Picadillo Empanadas

Recipe by Fab Everyday These Puerto Rican-style empanadas have a picadillo filling, which is essentially a ground beef and potato hash cooked with Puerto Rican seasonings.



Prep Time

20 min

Cook time

20 min


  • 1 pound ground beef

  • 1/4 cup sofrito or recaito

  • 3 cloves garlic, minced

  • 1/2 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 can (15 oz.) Libby’s Sliced White Potatoes, drained and chopped

  • 1 can (8 oz.) tomato sauce

  • 1 jar (7 oz.) green olives with pimentos, chopped

  • 1 package (14 oz.) empanada dough discs

  • vegetable oil for frying


1. In large pan over medium-high heat, combine ground beef, sofrito, garlic, oregano, salt and pepper. Cook until beef is completely browned, about 10 minutes. Reduce heat to medium-low, stir in potatoes, tomato sauce, and olives. Simmer 3 minutes until mixture is warmed through. Remove from heat and allow to cool.

3. On dry, fat surface, place one empanada dough round. Add ¼ cup of the ground beef and potato mixture to center. Dip your fingers into a bowl of water and run water around entire edge. Fold dough in half to cover filling and pinch edges together to seal. Use a fork to crimp edges and secure the dough further. Repeat with remaining dough and filling.

4. In deep skillet or frying pan, add oil until 2” deep. Heat on medium-high until it has reached 350°F. Add empanadas in batches to oil (the amount that makes a single layer, no overlapping). Fry until  empanadas are golden brown and crispy (about 5 minutes), flipping once or twice so that they cook evenly. Transfer to a paper towel-lined plate to cool. Repeat with remaining empanadas.