I had a “Pastelillo” party the other night, we all rolled up our sleeves and got creative trying out different ingredients and fillings. It was amazing to see everyone having so much fun, getting super involved and excited to try their own creations.
In Puerto Rico we have our own version of empanadas, called Pastelillos. They are kind of different from the empanadas out there, the dough is light, fried, and cut into small discs. There is an endless supply of filling recipes. Seasoned ground beef (picadillo), potatoes-onions & cheese, even left over chicken fricassee… My favorite pastelillos growing up were simply filled with just cheese or sweet guava.
I guess its like the original Hot Pocket… but healthier and way tastier (yes, even though its fried). They can be filled with something savory, sweet, or both. This recipe is loaded with flavor and is super easy to make, especially if you buy the pre-made dough from any specialty supermarket.
Here the recipe:
• Pre-made Empanada shells
Goya is a popular brand you can find at many Asian or ethnic supermarkets.
If you rather make your own dough, this is my go-to recipe http://www.epicurious.com/recipes/food/views/Empanada-Dough-230786
▪Beef Filling (Picadillo)
Ground Beef, 80% Lean
1/2 green pepper, diced
1/2 small onion, diced
3 garlic cloves- minced
1 tbsp Sofrito
1 tomato, chopped
4 oz of tomato sauce
1 tsp. Adobo seasoning (Goya) or salt and pepper for seasoning
1 tbsp Annato seed infused oil
1 tsp. ground Cumin
1 tsp dried Oregano
½ tsp. black pepper
8 chopped or sliced olives
1 bay leaf
1 tbsp. golden raisins
2 tbsp Olive oil (to sauté the ground beef)
▪Veggie Filling (Vegetarian Option)
1 whole Zucchini Squash- diced
2 cloves of Garlic minced
1/2 small onion, diced
Pinch of Cumin, pinch of Oregano
Fresh Cilantro, minced
Pinch of salt and pepper for seasoning
1/4 cup of Mozzarella or Fontina cheese
2 Tbsp of Olive oil
Heat 2 tbsp of olive oil in a large sauté pan to a medium heat, add the onions, garlic and green peppers with a dash of salt and let stand for 3 minutes until the veggies start to steam stirring every other minute until the onions start to become translucent. Add 2 tbsp of Sofrito and stir around the pan until incorporated.
Add the ground beef (you can mix it with ground turkey, or chicken for a healthier option) to the pan to brown, season with 1/2 tsp. of Adobo. Add the chopped tomato, oregano, olives and raisins, annatto oil (or Sazon Goya is a good substitute) , and tomato sauce. Bring to a simmer stirring often, then cover and cook for 15 minutes over low heat. Continue to cook uncovered for another 10-15 minutes. Season to taste with the remaining Adobo.
You can totally make the meat filling ahead, its much easier to assemble the Pastelillos when the meat is cool. Plus, it saves a lot of time.
Heat 2 tbsp of olive oil in a large sauté pan to a low-medium heat, add the onions, garlic with a dash of salt and let stand for 2 minutes stirring every other minute until the onions start to become translucent. Add 1 tsp. Sofrito, the dry spices, and the diced zucchini then stir until all incorporated, season with salt and pepper to taste.
Use the cheese to sprinkle on top of the filling when making the pastelillos.
How to put it together.
Pour cooking oil in a 3 quart pan, deep enough for frying. I don’t have a thermometer, so my grandma knew when the oil was hot enough by watching the first signs of a light steam…
But, if you have one a thermometer , just make sure it hits 325-350º F.
Place the dough on a clean surface lined with wax paper (easier to clean up!) Fill the center with a spoonful of the filling. Sometimes I sprinkle some cheese on top of the filling for an added yummy creaminess.
Then fold disk in half, it should look like a half moon, then using a fork press the edges to seal both sides creating a nice rippled edge look.
Once your pastelillos are all sealed and ready, drop them in the heated oil one by one. The filling is cooked, so the dough will only need a few minutes to cook, 2 minutes on each side—resist the urge to leave them any longer… they go from pale to brown in no time! The pastelillos should have puffed up from the steam inside. Then, try to resist the urge to eat them immediately… let the pastelillos cool.
After they cool (preferably in a cooling rack), I serve them in a bread basket. It gives it a little rustic look that makes you want to just grab one and go.