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Costa Rican Empanadas

A Tasty and Filling Stuffed Pastry

Costa Rican Empanadas
Costa Rican Empanadas

Costa Rican empanadas are half-moon shaped fried appetizers made from a corn-based dough. They are then filled with cheese, sausage and fried up until hot and the cheese inside is all melty.


Costa Rican Empanadas

Empanadas are a tasty and filling stuffed pastry that is very popular in Costa Rica. Learn how to make the traditional Costa Rican Empanadas
Course Main Dish
Cuisine Costa Rica
Keyword chorizo sausage
Prep Time 10 minutes
30 minutes
Total Time 40 minutes
Servings 12 people
Calories 3200kcal
Author Mike Gonzalez


  • 1/2 lb corn flour masa harina
  • 1/2 lb dough flour or Maseca
  • 4 oz vegetable oil
  • 1/4 lb Mozzarella cheese shredded
  • 3 tablespoon vegetable oil
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 lb chorizo sausage
  • 1 onion chopped
  • 1 cup fried beans
  • 1 teaspoon salt


  • Dough Flour: Combine dough flour, corn flour, and salt in a mixing bowl. Stir in water gradually until smooth. Dough must be slightly sticky. Test dough consistency by flattening a small ball between your hands. If dough edges crack, add more water. Test until edges are completely smooth. Cover dough with a damp kitchen towel.
  • Filling: Heat fried beans in a saucepan over medium high. Add onions, salt, and Worcestershire sauce. Heat chorizo sausage in another saucepan over medium high. Turning cook until meat is cooked.
  • Turnovers: Roll dough out 1/8 to ¼ inch thick. Cut the dough into circles of 4 to 5-inch diameters. Brush rounds with water. Place 2 teaspoons chorizo sausage, 1 teaspoon cheese, 1 teaspoon fried beans filling on each round. Fold over and seal by crimping with a fork, making a narrow rim. Heat vegetable oil in a saucepan over medium high. Add turnovers and cook turning until light brown. Serve warm.


  1. can you tell me if this has the same meat as pastelillos they are meat pies.this Puerto rican lady made them. I am trying to get the recipe I really love them. Can you please help me get the recipe please. Thank you so much Diana


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