Alright, listen up, food lovers. We gotta talk about something serious today. The never-ending debate between empanadillas vs. empanadas. You might think they’re the same thing. Just different names for the same delicious, crispy, golden pastry filled with all the good stuff. But nah. There’s a difference. And once you know it, you’ll never mix ‘em up again. So let’s dive in deep and settle this once and for all.
What is Empanadillas?
First things first, empanadillas are like the little cousins of empanadas. You’ll find ‘em all over Puerto Rico, Spain, and parts of Latin America, but they’re especially beloved in Caribbean cuisine. The name literally means “little empanadas” so yeah, size matters here. These are meant to be snackable, easy to grab, and even easier to devour.
What Goes Inside an Empanadilla?
Fillings can be all over the place, but some classics include:
- Picadillo – Spiced ground beef with onions, peppers, garlic, and sometimes olives for that salty punch
- Tuna – Yep, sounds wild, but tuna empanadillas are a thing, and they’re actually bomb
- Cheese – Because, let’s be real, melted cheese makes everything better
- Seafood – Shrimp, crab, or even octopus if you’re feelin’ fancy
The Crust Situation
Here’s where things start shifting. Empanadillas usually have a thinner, flakier dough. They’re made with a flour-based pastry, and most of the time, they get the frying treatment. That means you get that extra crunch factor. That golden, crisp shell? That’s what makes an empanadilla stand out.
What is Empanada?
Now, on the other hand, empanadas are the OG. They go way back to Spain and spread like wildfire across Latin America. Each country puts their own spin on it, but if you wanna talk about legendary empanadas, you gotta give it up for the empanadas Argentinas. Argentina just does them on another level.
Empanada Fillings
- Beef & Hard-Boiled Egg – A classic Argentine combo that’s rich, savory, and straight-up addicting
- Chicken & Peppers – A solid choice with shredded chicken, onions, and red bell peppers
- Corn & Cheese – A vegetarian dream. Creamy, sweet, and salty all at once
- Dulce de Leche – Yep, dessert empanadas exist. And they’re dangerous
The Dough Difference
Unlike empanadillas, empanadas are made with a thicker, sturdier dough. Some versions even use cornmeal, which gives them a denser bite.
While they can be fried, a lot of places prefer to bake them. That’s especially true for Spanish empanada pastry recipes.
The baked ones have that golden, almost bread-like exterior, making them feel more like a meal than just a snack.
COTEY 6 Inch Empanda Press
Empanadillas Vs. Empanadas – The Breakdown
| Feature | Empanadillas | Empanadas |
|---|---|---|
| Size | Smaller, snack-sized | Bigger, more filling |
| Dough | Thin, crispy, often fried | Thicker, more bread-like |
| Cooking | Mostly fried, sometimes baked | Mostly baked, sometimes fried |
| Filling | Meats, cheese, seafood, veggies | Heartier meats, cheese, sweet fillings |
| Texture | Crispy, light, flaky | Dense, chewy, meal-like |
Empanadillas Vs. Pastelillos
If you’ve spent any time in Puerto Rico or the Dominican Republic, you’ve probably heard folks argue about empanadilla vs pastelillo. And there’s even a meme about it. No joke. The empanadilla vs pastelillo meme is a whole thing.
So, what’s the deal? It’s actually kind of hilarious because they’re the same exact thing. Puerto Ricans in some parts call ‘em pastelillos, while others say empanadillas. But if you’re in New York or parts of the DR, you might even hear ‘em called pastelitos. Yeah, confusing. But hey, it’s all about where you grew up.
Wanna Make Your Own?
Alright, let’s say you wanna bring this battle to your own kitchen. Here’s a pastelillos recipe (aka Puerto Rican empanada recipe) that’ll have you questioning why you ever bought ‘em frozen.
What You’ll Need:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 cup butter (cold, cubed)
- 1/3 cup cold water
- 1 egg (for egg wash)
- Oil for frying
Filling Options:
- 1 lb ground beef
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt & pepper to taste
How To Do It:
- Mix the flour, salt, and baking powder
- Cut in the butter until the mix looks crumbly
- Add water, mix until dough forms, and chill for 30 mins
- Roll out, cut circles, and fill with meat mix
- Fold, seal edges, and fry till golden
Final Verdict: Which One Wins?
Look, at the end of the day, there’s no real winner here. It’s all about what vibe you’re going for. Empanadillas hit different when you want something crispy, light, and snackable. But if you’re hungry for a full-on meal, an empanada is where it’s at. Either way, you’re getting flaky, golden, stuffed goodness, and really, what more do you need?
Got a favorite? Are you team empanadillas, or do you ride or die for empanadas? Let’s hear it in the comments. And if you’ve got your own empanada or pastelillos recipe, drop it below. Sharing is caring.
