Pizza Empanadas or empanadillas de pizza are flaky Puerto Rican fried turnovers filled with classic pizza toppings. These savory hand pies are a popular snack for many Puerto Rican schoolchildren and adults alike. They’re easy to make, requiring only 6 ingredients, and freeze beautifully for enjoying later.
What Are Pizza Empanadas?
Pizza empanadas are made with empanada dough folded around a filling of pizza sauce seasoned with Italian herb blend, shredded mozzarella cheese, and diced pepperoni, which are then fried until bubbly and flaky. Many Puerto Rican children have fond memories of snacking on pizza empanadillas and washing them down with a cola slushie.
Puerto Rican empanadas differ from other Hispanic countries’ in that they are fried instead of baked. You can bake, or air fry Puerto Rican empanadas, but the traditional way to make them is by frying.
What Do I Need To Make Pizza Empanadas?
To make pizza empanadas, you need homemade or store-bought empanada dough, pizza sauce, mozzarella cheese, pepperoni, and Italian Herb Blend.
You’ll also need a rolling pin for rolling out the empanada dough and a large dutch oven or an electric fryer for frying them.
Where Can I Find Empanada Dough?
You can find pre-made empanada dough discs in the frozen food section of your grocery store. They’re usually next to the puff pastry and phyllo dough or by the Hispanic foods. Store-bought dough is more convenient, but homemade empanada dough tastes better. Use whatever your schedule will allow.
If you plan to use your own empanada dough, make it the day before you assemble the pizza empanadas. This gives the gluten in the dough time to rest so the discs don’t shrink back when you roll them out. Store-bought discs don’t require any resting, but you will need to thaw them in the refrigerator for a couple of hours.
Can I Omit The Pepperoni From My Pizza Empanadas?
I recommend shredding the mozzarella at home instead of using pre-shredded cheese. The bagged shredded cheese is coated in an anti-caking agent that inhibits it from melting properly. It will work in a pinch, but you get the best empanadas when you shred it yourself.
You can make vegetarian pizza empanadas by omitting the pepperoni in this recipe. You can also replace the pork pepperoni with beef or turkey pepperoni if you abstain from pork products.
I make the filling for these empanadas a bit differently. Instead of layering the filling on the empanada discs, I combine the mixture, then fill the dough. This prevents the sauce from spreading too much once the rest of the ingredients are added and inhibits a proper seal of the empanada dough.
Add the mozzarella cheese, diced pepperoni, pizza sauce, and Italian herb blend to a large bowl. Use a spoon or a rubber spatula to combine the ingredients well.
How Far Ahead Can I Make The Pizza Filling?
You can prepare the pizza filling for empanadas up to 3 days before using it. Cover the mixing bowl containing the filling and store it in the fridge until ready to use it.
You can also freeze the pizza filling for empanadas. Transfer the filling to a freezer-safe container and store it in the freezer for up to 2 months. Thaw the frozen pizza filling overnight in the refrigerator, and stir it well before filling the empanada discs with it.
How Do I Keep The Empanadas From Opening?
Use a rolling pin to roll one of the empanada dough discs into a 6-inch circle. The circle doesn’t have to be perfectly round, but you want to avoid extreme irregularities in the shape. You don’t want to roll the empanada discs too thin in the center, or they’ll break open while frying. It’s better to make the edges thinner since you will fold them.
Next, spoon the pizza filling onto the circle’s center using a #12 portion scoop (about 1/3 cup or 92 grams).
The worst thing is when your pizza empanadas burst open while frying. Okay, maybe it’s not the worst thing in life, but it’s in the top 10. To prevent your pizza empanadas from opening, dip your finger into cold water and lightly moisten the edges of the dough. You don’t want to use too much water because it will cause the dough to become too sticky and difficult to crimp.
Fold the dough over the empanada filling into a half moon shape. Use your fingertips to press the edges of the dough together to seal them.
How Do I Make The Braid?
The difference between Puerto Rican empanadillas and pastelillos is their sizes and the trenzas (or braids) that seal them. Pastelillos are smaller and sealed with a crimp made using the tines of a fork. Empanadillas are larger with a braid that seals them.
Fold any scraggly edges of the dough over towards the empanada to create a round edge. Next, use your index finger to fold the edge of the dough up and over towards the empanada. Press down once you’ve formed a twist in the edge, then continue folding over the rest of the dough’s edge.
Perfecting this technique will take a couple of tries, but you can do it. You can pinch the dough like a pie crust if the braid is too difficult.
Can I Make These Ahead And Freeze Them?
Pizza empanadas freeze exceptionally well. Place the sealed empanadas on a sheet pan lined with wax paper. Separate each empanada with a square of wax paper to keep them from sticking together. Overlap them slightly, laying a square of wax paper on the last two empanadas that are exposed. Freeze them until solid.
Once frozen solid, carefully transfer the pizza empanadas to a freezer storage bag and freeze them for up to 3 months. This freezing method allows you or the family to fry individual pizza empanadas instead of the whole batch. This works great for kids on summer or winter break who are old enough to fry food.
You can fry frozen pizza empanadas while they’re still frozen. Just add 2 minutes to the frying time. If you prefer to thaw them, do so in the fridge overnight.
How Hot Does The Frying Oil Have To Be?
Place the sheet pan of sealed pizza empanadas in the fridge while you heat 6 inches of oil in a 12-quart rondeau over medium-high heat. You can also fry these empanadas in an electric fryer filled with vegetable oil, peanut oil, corn oil, or lard.
Prepare a draining station while you wait for the oil to come up to temperature. Place a cooling rack over a sheet pan and set it to the side of the pot. I don’t recommend draining your pizza empanadas on paper towels because they trap moisture and cause the empanada shell to become soggy.
Carefully add two or three pizza empanadas to the hot oil once a deep-fryer thermometer reads 360°F (180°C). After 30 seconds, the pizza empanadas will rise to the surface of the oil. Flip them over with tongs and fry them for 1 1/2 minutes. Flip them over again and continue frying them for another 1 1/2 minutes until golden brown and bubbly.
If the empanadas burst open considerably, remove them from the oil to avoid a flare-up. A little hole in the shell is okay since the heat from the oil will cauterize the hole (for lack of a better culinary term). When in doubt, remove the empanada and bake it. Better safe than sorry.
How Do I Serve Pizza Empanadas?
Use tongs to remove the fried pizza empanadas to the draining station and continue frying the remaining empanadas. Ensure the oil temperature returns to 360°F (180°C) between batches.
Pizza empanadas are best with a cola slushie. I don’t know why or when that became a thing, but it’s the only way Hector and I ate them as kids. You can serve pizza empanadas as a snack, for lunch, or as a main course with a side of arroz con gandules and a garden salad.
How Do I Store Leftovers?
Store leftover pizza empanadas in an airtight container in the refrigerator for 3 to 4 days.
Reheat leftover pizza empanadas in a 375°F (190°C) oven or air fryer for 3-4 minutes or until warmed through.
Can I Freeze Them After Frying?
You can freeze pizza empanadas for 3-4 months after frying them.
Allow the pizza empanadas to cool completely, then lay them in a single layer on a baking sheet lined with wax or parchment paper. Freeze the empanadas until solid, then transfer them to a freezer safe bag or container.
You can thaw the pizza empanadas in the fridge, then reheat them in the oven or air fryer until warmed through. This method is a great option for kids too young to fry but can use an air fryer or oven.
What Are Some Ways To Switch This Recipe Up?
If you want to add more variety to your pizza empanadas, try these add-ins and swaps:
- Meats: replace the pepperoni with cooked and drained sausage crumbles, chopped ham, or cooked diced chicken.
- Veggies: add diced green bell peppers, onions, mushrooms, or drained pineapple.
- Vegetarian: omit the pepperoni and replace it with assorted diced vegetables.
When adding vegetables to your pizza empanadas, dice or mince them so they cook completely during frying. If you prefer larger pieces of veg, sauté them in a small amount of olive oil for 3-4 minutes, then allow them to cool completely before adding them to the pizza filling mixture.
You’ll love these Puerto Rican style empanadas and their classic pizza flavor. This is one of my favorite family recipes because it is simple to make while still being a filling dish. Pin this Pizza Empanada recipe for easy finding later, and let me know what you think of it in the comments.
Pizza Empanadas (Empanadillas de Pizza)
at Sense & EdibilityEquipment
- rolling pin
- #12 portion scoop
Ingredients
- 2 14-ounce jars (794 grams) pizza sauce
- 1 pound (453 grams) mozzarella cheese hand-shredded
- 12 ounces (340 grams) pepperoni slices diced
- 2 teaspoons (1 gram) Italian Herb Blend
- 1 batch (1 pound 11 ounces or 780 grams) empanada dough or 2 14-ounce (794 grams) premade empanada discs
- vegetable oil for frying
Instructions
Make the Pizza Filling
- Add the pizza sauce, mozzarella cheese, diced pepperoni, and Italian herb blend to a large bowl. Use a spoon or a rubber spatula to combine the ingredients well.
Fill and Seal the Empanada Discs
- Use a rolling pin to roll an empanada dough disc into a 6-inch circle. The circle doesn't have to be perfectly round, but you want to avoid extreme irregularities in the shape. You also don't want to roll the empanada discs too thin in the center, or they'll break open while frying. It's better to make the edges thinner since you will fold them.
- Spoon the pizza filling onto the circle's center using a #12 portion scoop (about 1/3 cup or 92 grams). Dip your finger into cold water and lightly moisten the edges of the dough.
- Fold the dough over the empanada filling into a half moon shape. Use your fingertips to press the edges of the dough together to seal them. Fold any scraggly edges of the dough over towards the empanada to create a round edge.
- Use your index finger to fold the edge of the dough up and over towards the empanada. Press down once you've formed a twist in the edge, then continue folding over the rest of the dough's edge.*You can pinch the dough like a pie crust if the braid is too difficult.*
Chill the Empanadas While You Heat the Oil
- Place the sheet pan of sealed pizza empanadas in the fridge while you heat 6 inches of vegetable oil in a 12-quart rondeau over medium-high heat. Prepare a draining station while you wait for the oil to come up to temperature. Place a cooling rack over a sheet pan and set it to the side of the pot.
- Carefully add two or three pizza empanadas to the hot oil once a deep-fryer thermometer reads 360°F (180°C). Try not to crowd the pan.
- After 30 seconds, the pizza empanadas will rise to the surface of the oil. Flip them over with tongs and fry them for 1 1/2 minutes.
- Flip them over again and continue frying them for another 1 1/2 minutes until golden brown and bubbly on the surface. Use tongs to remove the fried pizza empanadas to the draining station and continue frying the remaining empanadas. Ensure the oil temperature returns to 360°F (180°C) between batches.
- Allow the pizza empanadas to cool for 10-15 minutes before enjoying.The filling will be hot, so be careful when biting into the empanadas.
Notes
Swaps and Substitutions:
- You can replace the pork pepperoni with beef or turkey pepperoni if you abstain from pork products.
- Replace the pepperoni with cooked and drained sausage crumbles, chopped ham, or cooked diced chicken.
- Add diced green bell peppers, onions, mushrooms, or drained pineapple.
- Omit the pepperoni and replace it with assorted diced vegetables.
Tips and Techniques:
- You can find pre-made empanada dough discs in the frozen food section of your grocery store next to the puff pastry and phyllo dough or by the Hispanic foods.
- If you make this recipe with premade empanada discs, you might have leftover pizza filling. You can freeze it or buy an additional pack of discs to use it all.
- The bagged shredded cheese is coated in an anti-caking agent that inhibits it from melting properly. Shredding it at home is best, but bagged will work.
- When adding vegetables to your pizza empanadas, dice or mince them so they cook completely during frying.
- If you prefer larger pieces of veg, sauté them in a small amount of olive oil for 3-4 minutes, then allow them to cool completely before adding them to the pizza filling mixture.
- You don't want to use too much water to seal the empanadas because it will cause the dough to become too sticky and difficult to crimp.
- I don't recommend draining your pizza empanadas on paper towels because they trap moisture and cause the empanada shell to become soggy.
- If the empanadas burst open considerably, remove them from the oil to avoid a flare-up. A little hole in the shell is okay since the heat from the oil seal it.
- You can serve pizza empanadas as a snack, for lunch, or as a main course with a side of arroz con gandules and a garden salad.
Storage Instructions:
- You can prepare the pizza filling for empanadas up to 3 days before using it. Cover the mixing bowl containing the filling and store it in the fridge until ready to use it.
- Store leftover pizza empanadas in an airtight container in the refrigerator for 3 to 4 days.
- Reheat leftover pizza empanadas in a 375°F (190°C) oven or air fryer for 3-4 minutes or until warmed through.
Freezing Instructions:
- To freeze the pizza filling:
- Transfer the filling to a freezer-safe container and store it in the freezer for up to 2 months.
- Thaw the frozen pizza filling overnight in the refrigerator, and stir it well before filling the empanada discs with it.
- To freeze raw pizza empanadas:
- Place the sealed empanadas on a sheet pan lined with wax paper. Separate each empanada with a square of wax paper to keep them from sticking together. Overlap them slightly, laying a square of wax paper on the last two empanadas that are exposed. Freeze them until solid.
- Once frozen solid, carefully transfer the pizza empanadas to a freezer storage bag and freeze them for up to 3 months.
- You can fry frozen pizza empanadas while they're still frozen. Just add 2 minutes to the frying time. If you prefer to thaw them, do so in the fridge overnight.
-
To freeze pizza empanadas after frying them:
- Allow the pizza empanadas to cool completely, then lay them in a single layer on a baking sheet lined with wax or parchment paper.
- Freeze the empanadas until solid, then transfer them to a freezer safe bag or container and freeze for 3-4 months.
- Thaw the pizza empanadas in the fridge, then reheat them in the oven or air fryer until warmed through.
Empanadas are one of my favorites! I was eager to try your pizza empanadas recipe and I was amazed by the result. I served them at a dinner party and everyone loved them.
Thank you for sharing them with others, Jen!
These pizza empanadas were a nice change up from ordering pizza to the house and we were able to make them together. Flavor is on point. Thank you!
You’re welcome, Jazz!
I dropped a batch of these pizza empanadas over at my friend’s house to help stock her freezer after she just had a new baby. She called me like two days later and asked for more because her and her husband couldn’t stop eating them. Perfect for new parents trying to eat one-handed!
That’s such a thoughtful gift, Jessica!