There was a little Puerto Rican restaurant in Seattle‘s Ballard neighborhood called La Isla, and for years it was our place. Date nights, happy hour, and once the kids came along, early dinners timed perfectly around half-price appetizers. It burned down in 2019, and I still think about it more than I probably should.
My order never changed: cheese and potato empanadas with homemade sofrito and mojito sauce on the side. Not the mojito drink (though that pairs beautifully with anything), but mojito sauce, which is a garlicky, citrusy Puerto Rican condiment that belongs on everything.
After we moved away from Seattle, I spent a lot of time in my kitchen trying to get these right. This recipe is as close as I’ve gotten.
What Are Cheese and Potato Empanadas?
Empanadas are stuffed pastry pockets that are popular across Latin America and the Caribbean, each region with its own fillings and techniques. In Puerto Rico, the cheese and potato version is sometimes called queso y papa empanadillas — “empanadilla” being the Puerto Rican term for the smaller, handheld version.
They’re not something you’ll always find on menus, but if you ever make it out to Vieques for a day trip, keep an eye out for local spots serving them fresh.
Why These Are Worth the Effort
These are baked, not fried, which makes them a little lighter without sacrificing that golden crust. That said, if you want to fry them or use the air fryer, both work great (more on that below).
The filling is simple: mashed potatoes mixed with fresh homemade sofrito and topped with mozzarella. The sofrito is what makes these special. You can buy sofrito at most grocery stores, but homemade takes about five minutes in a food processor and the flavor is a bit different. If you don’t want the bulk of a full-size processor, this mini one does the job just fine.
This recipe makes about 16-18 small empanadas, so if you have hungry people, don’t expect any extras. Make a triple batch so you have plenty to freeze for later.
Tools You’ll Need
You don’t need much, but a few things help:
- Food processor (or mini version) for the sofrito and mojito sauce
- Potato masher — you want chunky, not smooth
- Rolling pin if you’re making the dough from scratch
- Pastry brush for the egg wash
The Dough
You have two options. You can use store-bought empanada discs (Goya and Bimbo both make them and are usually in the frozen section), or you can make my homemade baked empanada dough. I
almost always make the dough from scratch when I have the time — it’s more flaky and honestly not that hard to whip up.
My #1 Tip Before You Start
Don’t let the potato filling get too wet. This is the mistake I made the first few times. Watery mashed potatoes, or too much liquid from the sofrito, will seep right through the dough while it bakes and you’ll end up with soggy, splitting empanadas.
Let your potatoes drain fully, mash them with some chunks still in there (not smooth), and don’t add any extra liquid.
Baked, Fried, or Air Fryer?
This recipe is written for the oven, but all three methods work:
Baked: 400°F for 20 minutes until golden. My preference — less mess, fewer calories, still delicious.
Fried: Heat oil in a deep pan to 350°F and fry 2-3 minutes per side. Classic and worth every calorie.
Air fryer: 375°F for about 8-10 minutes, flipping halfway. Great for reheating frozen ones too.
I haven’t played too much with doing these in the air fryer or frying them, so play with the temperatures and times, especially if you live at a higher elevation.
Can You Freeze These?
Yes, and you should make a double batch just for this reason. Freeze them before baking on a parchment-lined sheet, then transfer to a zip bag once solid. Bake from frozen at 400°F for about 10 minutes. They keep for up to 3 months and have saved dinner more times than I can count.
What to Serve With Them
The mojito sauce in this recipe is all I need. It’s garlicky and bright, cutting through the richness of the cheese perfectly. You can also serve these alongside:
- A simple green salad
- Rice and beans
- Sliced mango or pineapple if you want a little sweetness on the side
- A proper mojito if you are having a bad day (or not. I love a mojito especially when I’m happy)
More Empanada Recipes
How to make Cheese and Potato Empanadas
Makes 16-18 empanadas | Prep: 30 min | Cook: 20 min
Ingredients
For the sofrito:
- ½ red pepper (orange or yellow work too)
- ½ white onion
- 3 cloves of garlic
- ½ to ¾ cup fresh cilantro
- ¼ tsp salt and pepper
For the filling:
- 4 potatoes (red, yellow, or russet all work)
- Full batch of sofrito (above)
- Mozzarella cheese
- 1 tbsp salt (for boiling water)
For assembly:
- 1 egg, separated (white for sealing, yolk for egg wash)
- 1 tbsp water
- 16-18 empanada discs or one batch of homemade dough
For the 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)
Instructions
Step 1: Make the Sofrito
Combine the red pepper, white onion, garlic, cilantro, salt, and pepper in a food processor. Pulse until it forms a rough paste. Set aside.
Step 2: Make the Potato Filling
Fill a large pot with water and add 1 tbsp salt. Cut the potatoes into chunks and boil until tender, about 15 minutes. Drain completely — and make sure they’re fully drained.
Transfer to a large bowl and mash with a potato masher, leaving some chunks in there. You do not want smooth mashed potatoes here. Stir in the full batch of sofrito and mix well. Let it cool before you start filling.
Step 3: Make the Mojito Sauce
Add all mojito sauce ingredients to your food processor and pulse until the onion, garlic, and cilantro break down into a paste. Store in a glass or stainless steel container. Can be made ahead.
Step 4: Assemble the Empanadas
Preheat oven to 400°F. Line two baking sheets with parchment paper.
Roll out your empanada dough with a rolling pin or a tortilla press (or use store-bought discs). Scoop 1-2 tablespoons of the potato mixture onto one half of each disc. Top with about 1 tablespoon of shredded mozzarella.
Brush the edges lightly with egg white. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, then crimp with your fingers or seal with a fork.
Step 5: Egg Wash and Bake
Whisk together the 2 egg yolks and 1 tbsp water. Use a pastry brush to brush the tops of each empanada.
Bake for 20 minutes, or until the tops are golden brown. Serve immediately with mojito sauce.
- To fry: Heat oil to 350°F. Fry 2-3 minutes per side until golden.
- Air fryer: 375°F for 8-10 minutes, flipping halfway through.
- To freeze: Freeze unbaked on a sheet pan, then transfer to a bag. Bake from frozen at 400°F for 25-28 minutes.
And if these empanadas have you considering a trip to Puerto Rico, get started with my free vacation planner checklist to map out your trip, and don’t miss the guide to a day trip to Vieques while you’re at it. It’s one of those places that deserves a trip of its own, but you can sneak it into an overall trip to Puerto Rico, too.
Cheese and Potato Empanadas
Ingredients
SOFRITO
- ½ red pepper orange or yellow work too
- ½ white onion
- 3 cloves of garlic
- ½ to ¾ cup fresh cilantro
- ¼ tsp salt and pepper
FOR THE FILLING
- 4 potatoes red, yellow, or russet all work
- Full batch of sofrito see recipe above
- Mozzarella cheese
- 1 tbsp salt for boiling water
FOR ASSEMBLY
- 1 egg separated (white for sealing, yolk for egg wash)
- 1 tbsp water
- 16-18 empanada discs or one batch of homemade dough
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
Instructions
Make the Sofrito
- Combine the red pepper, white onion, garlic, cilantro, salt, and pepper in a food processor. Pulse until it forms a rough paste. Set aside.
Make the Potato Filling
- Fill a large pot with water and add 1 tbsp salt. Cut the potatoes into chunks and boil until tender, about 15 minutes. Drain completely — and make sure they’re fully drained.
- Transfer to a large bowl and mash with a potato masher, leaving some chunks in there. You do not want smooth mashed potatoes here. Stir in the full batch of sofrito and mix well. Let it cool before you start filling.
Make the Mojito Sauce
- Add all mojito sauce ingredients to your food processor and pulse until the onion, garlic, and cilantro break down into a paste. Store in a glass or stainless steel container. Can be made ahead.
Assemble the Empanadas
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- Roll out your empanada dough using a rolling pin (or use store-bought discs). Scoop 1-2 tablespoons of the potato mixture onto one half of each disc. Top with about 1 tablespoon of shredded mozzarella.
- Brush the edges lightly with egg white. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, then crimp with your fingers or seal with a fork.
Egg Wash and Bake
- Whisk together the 2 egg yolks and 1 tbsp water. Use a pastry brush to brush the tops of each empanada.
- Bake for 20 minutes, or until the tops are golden brown. Serve immediately with mojito sauce.
- To fry: Heat oil to 350°F. Fry 2-3 minutes per side until golden.
- Air fryer: 375°F for 8-10 minutes, flipping halfway through.
- To freeze: Freeze unbaked on a sheet pan, then transfer to a bag. Bake from frozen at 400°F for 25-28 minutes.
