Pastelillos

Puerto Rican Pastelillos Recipe with Cheddar, Beef, Veal, and Pork

Region / culture: Puerto Rico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 10

Introduction

Pastelillos are a popular Puerto Rican dish that consists of savory turnovers filled with a delicious meat or cheese filling. These crispy and flavorful pastries are perfect for a quick and satisfying meal or snack.

History

Pastelillos have a long history in Puerto Rican cuisine, with roots dating back to the island's Spanish colonial period. The dish is believed to have been influenced by Spanish empanadas, which are similar turnovers filled with meat or cheese. Over time, pastelillos have become a beloved staple in Puerto Rican households and are often enjoyed during special occasions and celebrations.

Ingredients

1 package of frozen disks (thawed in the refrigerator, 10 disks per package)
1 cup of shredded cheddar cheese (for cheese filling only)
0.5 lb (227 g) ground beef
0.5 lb (227 g) ground veal
0.5 lb (227 g) ground pork (optional, for non-pork eaters)
4 to 6 tbsp of sofrito
1 tsp of oregano
6 to 8 pitted or spanish olives, sliced
4 tbsp of olive oil
2 to tablespoons of tomato paste (or 0.25 can of tomato sauce)
salt and pepper to taste
oil or shortening for deep frying

How to prepare

In a large frying pan, heat 2 tbsp of olive oil.
Combine the ground meats and place them in the pan. Cook thoroughly.
Remove from the stove, drain all the grease, and set aside.
In a pot large enough to hold the prepared meat, add 2 tbsp of olive oil. Heat it up and stir in the sofrito until well blended with the oil.
Add tomato paste or sauce, sliced oregano, salt, and pepper. Blend all the flavors together.
Now add the ground meat, making sure to mix all the ingredients. Taste and adjust the seasoning if needed.
The mixture should be moist but not excessively juicy. If it's too juicy, let it simmer uncovered on low heat until it reaches a moist, non-dry consistency.
Once done, set the mixture aside and allow it to cool.
To prepare the turnovers, take one disk at a time and place it on a clean, flat surface.
Spoon some of the meat mixture onto the disk (usually a tablespoon is enough).
Fold the disk over so that the two ends meet, and gently press down on the edges with a fork to seal the dough.
Repeat this process until you have made enough turnovers.
If you plan to make more than a few at a time, it is advisable to store them in the refrigerator until you are ready to fry them. This will prevent the dough from becoming too soft and falling apart.
In a deep fryer, heat oil or shortening to about 375°F (191°C).
Start by placing one turnover in the fryer and spoon hot oil over it. Fry until golden brown. Once done, drain on paper towels and serve hot.
Continue frying the remaining turnovers.
Follow the same procedure for the cheese filling.
If you have any leftover filling, you can freeze it and save it for next time.

Variations

Try using different types of ground meats such as chicken, turkey, or lamb for a unique flavor.
Experiment with different cheese fillings such as mozzarella, cheddar, or pepper jack for a variety of tastes.
Add diced vegetables such as bell peppers, onions, or tomatoes to the meat filling for added texture and flavor.

Cooking Tips & Tricks

Thaw the frozen disks in the refrigerator before using to ensure they are pliable and easy to work with.

- Make sure to drain any excess grease from the cooked meat filling to prevent the turnovers from becoming soggy.

- Seal the edges of the turnovers tightly with a fork to prevent the filling from leaking out during frying.

- Fry the pastelillos in hot oil or shortening to achieve a crispy and golden brown exterior.

- Serve the pastelillos hot and fresh for the best flavor and texture.

Serving Suggestions

Serve pastelillos hot with a side of salsa, guacamole, or sour cream for dipping. They can also be enjoyed with a side salad or rice and beans for a complete meal.

Cooking Techniques

Deep frying is the traditional method for cooking pastelillos, but they can also be baked in the oven for a healthier alternative.

- Use a deep fryer or a large pot with enough oil to fully submerge the pastelillos for even cooking.

Ingredient Substitutions

If you cannot find frozen disks, you can make your own dough using flour, water, and shortening.

- Substitute ground beef, veal, and pork with ground chicken or turkey for a leaner option.

- Use vegetable oil or coconut oil instead of olive oil for frying.

Make Ahead Tips

Prepare the meat and cheese fillings ahead of time and store them in the refrigerator until ready to assemble and fry the pastelillos.

- Freeze any leftover pastelillos for a quick and convenient meal or snack later on.

Presentation Ideas

Arrange the pastelillos on a platter and garnish with fresh herbs or a sprinkle of cheese for an elegant presentation. - Serve the pastelillos in individual serving dishes with a side of dipping sauce for a fun and interactive dining experience.

Pairing Recommendations

Pair pastelillos with a refreshing tropical drink such as a piña colada or a mojito for a taste of the Caribbean.

- Serve pastelillos with a side of rice and beans or plantains for a complete Puerto Rican meal.

Storage and Reheating Instructions

Store leftover pastelillos in an airtight container in the refrigerator for up to 3 days.

- Reheat pastelillos in the oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each pastelillo contains approximately 250-300 calories, depending on the filling and frying method used.

Carbohydrates

Each pastelillo contains approximately 20 grams of carbohydrates, primarily from the dough and filling ingredients.

Fats

Each pastelillo contains approximately 15 grams of fat, mainly from the meat and cheese filling as well as the frying oil.

Proteins

Each pastelillo contains approximately 10 grams of protein, primarily from the ground meats and cheese filling.

Vitamins and minerals

Pastelillos are a good source of iron, vitamin B12, and zinc from the meat filling. They also contain calcium and vitamin A from the cheese filling.

Alergens

Pastelillos may contain allergens such as wheat (from the dough), dairy (from the cheese filling), and soy (from the frying oil). It is important to check for allergen information on specific ingredients used.

Summary

Overall, pastelillos are a delicious and satisfying dish that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. Enjoy them in moderation as part of a well-rounded diet.

Summary

Pastelillos are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. With a crispy exterior and a flavorful filling, these turnovers are sure to be a hit with family and friends. Experiment with different fillings and cooking methods to create your own unique twist on this classic Puerto Rican recipe.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, just like any other, when my dear friend Maria invited me over to her house for a cup of coffee. As soon as I stepped into her kitchen, a delicious aroma wafted through the air, tickling my senses and making my mouth water.

Maria was standing at the stove, carefully folding small circles of dough and filling them with a savory mixture before sealing them shut. I watched in awe as she expertly fried them to golden perfection, creating the most delightful little pastries I had ever seen.

“What are you making, Maria?” I asked, unable to contain my curiosity.

“These are pastelillos, my dear,” she replied with a smile. “A traditional Puerto Rican dish that my grandmother used to make for me when I was a little girl. Would you like to try one?”

I eagerly accepted her offer and took a bite of the warm, crispy pastry. The flavors exploded in my mouth, a combination of seasoned ground beef, onions, peppers, and a hint of spice that left me craving more. I knew then and there that I had to learn how to make these pastelillos for myself.

Maria graciously shared her family recipe with me, explaining each step in detail and patiently answering my many questions. I scribbled notes furiously in my old recipe book, determined to recreate the magic of those delicious pastelillos in my own kitchen.

As the years passed, I perfected my technique and made the recipe my own. I added a little extra garlic here, a dash of cumin there, adjusting the seasonings to suit my taste buds. Each time I made a batch of pastelillos, I felt a sense of pride and connection to my Puerto Rican heritage.

Over time, I shared the recipe with friends and family, passing on the tradition of making pastelillos to a new generation. My grandchildren would gather around the kitchen table, eager to help me fold the dough and fill the pastries with love. I would regale them with stories of Maria and the day I learned to make pastelillos, igniting their imaginations and sparking a passion for cooking in their young hearts.

As I grew older, my hands became a little slower, and my memory a little fuzzier, but the joy of making pastelillos never faded. It became a comforting ritual, a way to stay connected to my roots and relive the memories of days gone by.

Now, as I sit in my cozy kitchen, surrounded by the aroma of frying pastelillos and the laughter of my grandchildren, I am filled with gratitude for the simple pleasures in life. The recipe for pastelillos may have come from Maria, but the love and joy that go into making them are all my own.

And so, I will continue to pass on this cherished recipe, along with the stories and traditions that make it special. Because in the end, it's not just about the food we cook, but the memories we create and the love we share that truly nourish our souls.