Freshly made Cuban empanadas with golden crust and juicy traditional picadillo filling.

 

Cuban Empanadas: Crispy Dough and a Filling That Wins Hearts

A traditional recipe to enjoy at any gathering. These empanadas combine a crispy outer crust with a perfectly seasoned filling — ideal as a snack or for serving at get-togethers with family and friends.

🥟 Ingredients for the dough:

  • 2 cups all-purpose flour
  • 150 ml water
  • 2 tablespoons lard (or vegetable oil)
  • 1 teaspoon brown sugar
  • 1 cinnamon stick
  • 1 teaspoon salt

🥣 Ingredients for the filling (picadillo):

  • 1 lb (≈460 g) ground beef
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 ripe Cuban pepper (ají cachucha), chopped
  • 2 garlic cloves, mashed
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • Salt and black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • Optional: Small cubes of guava paste can also be used as a sweet variation of the filling.
  • Vegetable oil for frying

 

 

👩‍🍳 Step-by-step preparation

1. Prepare the dough

Boil the water with the cinnamon stick and brown sugar. In a large bowl, sift the flour and salt together. Add the lard and mix with a fork until combined. Gradually pour in the hot water while mixing by hand until a firm, smooth dough forms. Knead for 8–10 minutes until elastic. Cover with a towel and let rest for 30 minutes at room temperature.

2. Cook the picadillo

Heat the oil in a large skillet over medium-high heat. Sauté the pepper and onion until soft, then add the garlic and stir. Add oregano, cumin, salt, and pepper. Incorporate the ground beef and cook until it loses its pink color and becomes dry and crumbly. Adjust seasoning, remove from heat, and let cool completely before assembling the empanadas.

3. Shape the empanadas

Lightly flour a clean surface. Divide the dough into portions and roll them out with a rolling pin. Using a small bowl as a cutter, make thin circles (about 1 mm thick). Place about 1½ tablespoons of picadillo (or a small piece of guava paste if making the sweet version) in the center. Moisten the edges with water, fold over, and press with your fingers. Seal the edge with a fork for a firmer closure.

4. Fry and drain

Heat plenty of oil in a deep skillet to 175–180 °C (≈350 °F). Fry a few empanadas at a time so the oil temperature stays consistent. Brown on both sides until evenly golden. Remove and place on paper towels to absorb excess oil.

ℹ️ Practical details

  • Yield: About 15 empanadas
  • Total time: 20 min (dough) + 30 min (resting and filling) + 40 min (assembly and frying)
  • Category: Croquettes & Fried Foods
  • Cuisine: Cuban

✅ Tips for perfect results

  • Make sure the dough isn’t sticky; if needed, add a little more flour while kneading.
  • Let the picadillo cool completely before filling so the dough doesn’t get soggy.
  • Maintain proper oil temperature — if it’s too cool, the empanadas will absorb oil; if too hot, they’ll brown outside but stay raw inside.
  • If storing, refrigerate in an airtight container and reheat in the oven to restore crispiness.

📌 Suggested tags

Cuban empanadas, picadillo filling, homemade fritters, traditional recipes, Cuban cuisine

📣 Ready to make them?

If you enjoyed this recipe, share it! Tell me how your first batch turned out and whether you tried the guava paste version or your own twist. See you in the next recipe!

For the Spanish recipe, visit: Empanadas Cubanas Caseras: Crujientes por Fuera, Jugosas por Dentro.