Corned Beef Empanadas

These empanadas are another family favorite. They are filled with a corned beef meat mixture, and surrounded by flaky crust.

The man who I was lucky enough to have as my Dad taught me how to make these. It was one of many recipes he brought us from his beautiful Island of Puerto Rico. When he and my mother would make these, they used just water in the shell pastry with Goya Adobo,  and  Goya Sazone for seasoning and an orange color to it. Either way, they are something for my memories, and when I make them now, I reminisce about my Dad who passed some years ago.

His name was Eddie, but we all call him Papa. RIP Papa <3

Do you have an old recipe that brings back childhood memories of someone you’ve lost? The joy from having that family memory to hold onto is priceless. Even more so when smells and flavors bring back the warmth of the past.




  • 3 cups flour
  • 1/2 cup shortening
  • 1 cup water
  • 1 teaspoon Goya Adobo (optional)
  • 1 packet Goya Sazone (optional)
  • 1 can corned beef (15 oz.)
  • 1 cup water
  • 3/4 cup sliced Spanish olives
  • 1 packet Goya Sazone or ground annatto
  • Oil for frying



In a medium sauce pan, add all filling ingredients and cook on medium until liquid is absorbed. Set aside.

  • Shells:
    In medium mixing bowl, combine flour and Goya products if you are using them.
    Add shortening in small pieces and work into the flour making it like course crumbs.
    Add water and stir as little as possible to form dough ball. You may need a bit more or less water so add it in intervals without working the dough too much.
    Once dough is complete, roll out onto floured surface about 1/8 inch thick.
    Cut 6 inch rounds from it. I use a bowl upside down and trim with a pizza cutter.
    Fill each disk with about 3 tablespoons of filling.
    Fold disk over the filling and seal edge by pressing with a fork.
    Fry in deep fryer at 375 degrees F until golden brown and crisp.
    Drain on paper towels.


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