Easy Recipe for Puerto Rican Cheese Empanadas with Potato

When we lived in Seattle, we had a favorite restaurant we went to for happy hour, date nights, and once the children came along, early dinners with half-price appetizers to fill our bellies. That spot was the La Isla in Ballard (which sadly burned down a few years ago).

Our favorite tapas? The empanadas.

While my husband loved the pork empanadas and the kids the vegetarian empanadas, I always had a soft spot for the cheese empanadas with potato and fresh sofrito dipped in mojito sauce (no, not the mojito drink, although that goes well with these tasty bites too).

Cheese Empanadas Recipe

Best Cheese Empanadas

Cheese empanadas are a bit easier to find than the ones with potatoes, but once we moved away from Seattle, I craved these fluffy pastries. Naturally, I had to figure out how to make them just like La Isla in Seattle, WA. While not perfect, this empanada recipe is as close as they come.

Give this empanada filling a try this weekend. While they are a bit labor intensive, especially if you make your own empanada pastry dough, you can freeze the extras and heat them up for lunches or when the kids are starving in the middle of the day.

Cheese Empanadas Recipe

Cheese Empanada ingredients

  • 4 potatoes (red, yellow or russet work)
  • Sofrito
  • Mozzarella
  • 1 egg (separate egg white and egg yolk) plus 1 tbsp water
  • 1 tbsp salt
Cheese Empanada Recipe

Sofrito

  • ½ red pepper (yellow or orange can work if you don’t’ have red)
  • ½ white onion
  • 3 cloves of garlic
  • ½ -3/4 cup cilantro
  • ¼ tsp salt and pepper
Cheese Empanada Recipe

Cheese Empanada Instructions

  1. Fill a large pot with water
  2. Add 1 tbsp salt
  3. Cut up potatoes
  4. Boil potatoes until soft
  5. Drain potatoes
  6. Mash potatoes in a bowl, leaving chunks. Potatoes should not be smooth!
  7. Mix in sofrito
  8. Preheat oven to 400°F.
  9. Line 2 cookie sheets with parchment paper
  10. Roll out empanada dough
  11. Scoop 1-2 tbsp potato mixture onto half of the empanada shell.
  12. Top with 1 tbsp mozzarella
  13. Fold empanadas in half, sealing with a little egg white on the tip
  14. Crimp or curl the edges of the empanada (you can also seal with a fork)
  15. Whisk 2 egg yolks with 1 tbsp of water
  16. Brush tops of empanadas with egg wash
  17. Bake for 20 minutes, or until tops are golden on the tops
  18. Serve immediately with a mojito sauce
Cheese Empanada Recipe

Mojito Sauce

  • ½ cup olive oil
  • ½ head of garlic (or 4 tsp jarred minced garlic)
  • ½ white onion
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • ¼ tsp salt (or to taste)
  • 2 tbsp cilantro (optional)

Combine all ingredients in a food processor. Pulse until onions, garlic and cilantro break down into a paste. Store in a glass or stainless steel container.

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