California Artichoke Pizza Empanadillas Recipe

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Mami Maisonet
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These artichoke pizza empanadillas are a take on the pizza empanadillas and pastelillos you’d find at the snack shacks that line the beaches of Puerto Rico. They’re usually filled with only pizza sauce and cheese. Also, a popular after-school snack with kids (famously paired with a Coca-Cola Icee). But, I wanted to give it a more California look.

Artichokes are California’s official state vegetable. Since the 1920s, California has produced nearly 100 percent of all commercially grown artichokes in the United States, with 80 percent of that crop coming from Monterey County. Castroville, California calls itself the “Artichoke Capital of the World.” Although artichoke production happens all year-round, one-third the crop is harvested in spring between March and May. The most common artichoke you’ll find in your local supermarket might be the Globe artichoke; there are also heirloom artichokes and purple artichokes. The more local you buy your artichokes, the more you should be able to enjoy their sweetness because the sugars haven’t had a chance to break down.

Using fresh artichokes for this recipe proved to be wasteful, as only the hearts and leaves are essentially edible on a fresh artichoke. However, you’ll love the brightness the marinated artichoke hearts give this deep fried crescent-shaped pastry pocket. It’s meaty, it’s crispy, it’s tangy and it’s gooey from the cheese. Watch that cheese pull. Perfect for dinner with a side salad or even a party snack! You could also air fry these at 350℉ for 5-10 minutes.

California Artichoke Pizza Empanadillas

Canola or Vegetable Oil, for frying

10 - 5’’ empanada dough discs, such as Goya

1/2 cup + 2 tablespoons tablespoons pizza sauce

1 - 6.5 ounce jar of grilled or marinated California Grown artichoke hearts, roughly chopped

1 - 4ounce package of Salami, diced*

1 - 8 ounce package of sliced fresh mozzarella, diced

1/2 cup + 2 tablespoons tablespoons pizza sauce shredded mozzarella

Fill a pot with 1’’ of oil and place over medium high heat, bring to 350℉

While your oil is coming up to temperature, fill your empanada shells.

Combine your diced artichokes, diced salami and diced fresh mozzarella. Mix thoroughly. Place one tablespoon of pizza sauce in the center of the empanada disc and with the back of your spoon, spread the sauce outwards.

Place 2 tablespoons of the artichoke mixture and place onto the pizza sauce. Add one tablespoon of shredded mozzarella on top of the mixture and sauce. Close the empanada.

Take one edge of the empanada and fold it over until all edges meet and it makes a half moon shape. You can either use the fork tines to seal the dough shut, or make a rope pattern. I use the rope pattern because it’s extra insurance against the filling not spilling out.

Fry your empanada until bubbly and golden brown, 3-5 minutes. If it’s browning too quickly, turn the heat down.

Serve!

If you want an insider’s look on how I made these, visit the Instagram Reel and don’t forget to hit that like button!