Tripleta Empanadas with Mayo Ketchup and Guava-Rum Sauce

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Inspired by the iconic Puerto Rican Tripleta sandwich, these empanadas pack all the bold, meaty flavor into a crispy, golden handheld bite. A savory mix of pork, ham, beef, and melted cheese creates a rich, satisfying filling that becomes irresistibly indulgent once tucked inside flaky dough and fried to perfection thanks to the GOYA® Empanada Dough. To take things even further, a silky guava–rum sauce adds tropical sweetness, while classic mayo ketchup brings creamy tang and balance. Whether you’re serving them as party‑ready appetizers or enjoying them as a crave‑worthy snack, these Tripleta Empanadas deliver pure Caribbean comfort in every bite.

Total Time

40m

Prep Time:10m

Yields:12 Empanadas

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Ingredients

For the filling:

½ lb.

roast pork sliced

½ lb.

cooked ham sliced

½ lb.

cooked beef brisket

½ lb.

Swiss cheese sliced

1 package

GOYA® Empanada Dough-Criollas for Baking and Frying, or <a href="https://www.goya.com/en/products/empanada-dough-puff-pastry-for-baking/">GOYA® Empanada Dough-Puff Pastry for Baking</a>

For the Smoked Guava BBQ Sauce:

1 tsp.

of smoked paprika, to taste

1 tbsp.

of white rum

½ cup

water

For Serving:

Directions

Kitchen View

Step 1

<p>In a bowl combine the pork, ham, beef and cheese in a bowl.  Add a heaping tbsp. of filling to the center of the dough and sealing the edges by folding.</p>

Step 2

<p>Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.</p>

Step 3

<p>For the sauce, in a hot pan combine all ingredients and cook until the guava paste melts and fully incorporates with the rest of the ingredients.</p>

Step 4

<p>Serve hot and accompany with the guava sauce and mayo ketchup.</p>

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