Pastelillos My Way Recipes

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GOURMET PASTELILLOS (MEAT PIES)



Gourmet Pastelillos (Meat Pies) image

The unique flavor of Puerto Rican seasonings, green olives, and lean beef combine in a deep-fried pastry for a deliciously spicy turnover. Can be served small as appetizers or meal size.

Provided by Joanna

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 55m

Yield 15

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 pound extra-lean ground beef
½ onion, diced
¼ cup tomato sauce
6 large pimento-stuffed olives, diced
2 tablespoons sofrito (such as Goya®)
1 (1.41 ounce) package sazon seasoning with coriander and achiote (such as Goya®)
2 small garlic cloves, minced and crushed
½ teaspoon oregano
2 (14 ounce) packages frozen empanada dough (such as Goya® discos)
vegetable oil for frying

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, tomato sauce, olives, sofrito, sazon, garlic, and oregano. Bring to a simmer and cook until mixture thickens, about 15 minutes.
  • Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over, moisten edges, and press with a fork to seal. Repeat with remaining meat mixture and discos.
  • Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 27.6 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 3.6 g, Sodium 735.9 mg, Sugar 0.3 g

PASTELILLOS (MY WAY)



Pastelillos (My Way) image

I use to own deli. I got a recipe for pastelillos from one of my employees and of course I had to change up. They were a hit, we used to make 100 in morning and were usually gone before closing. She begged me to tell her what I had done different. Now she uses my recipe! ;)

Provided by Lisa G. Sweet Pantry Gal

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 7

package goya discs (10 discs)
1 lb ground beef
1 c shredded mozz or cheddar cheese
1/2 can(s) tomatoes and chiles
1 tsp adobo powder
1 small chopped onion
pinch or 2 of sazon depending on how spicey

Steps:

  • 1. In pan fry ground beef and onion and drain. Add rest of ingredients. Set in bowl, line up meat mixture and discs.
  • 2. I use icecream scoop so these are all even. I fill each disc and pinch close with fork.
  • 3. After each are filled I store til ready for deep fryer. Fry for a min or so til golden brown on each side. Can be baked or fryed in frying pan of oil. I serve with sour cream for dipping.

BEEF EMPANADAS (PUERTO RICAN EMPANADAS)



Beef Empanadas (Puerto Rican Empanadas) image

Puerto Rican Empanadas made with seasoned beef, potatoes, and cheese! Easy and so delicious. These are the best beef empanadas!

Provided by Isabel Laessig

Categories     Ground Beef Recipes

Time 55m

Number Of Ingredients 14

2 1/2 cups All purpose flour plus more for sprinkling
1 stick butter
1 egg beaten
1/4 cup water
1 pinch salt
1 pound ground beef
1 medium potato (parboiled, peeled, and diced small)
1/4 cup Goya Sofrito plus 2 additional Tablespoons
1 8 oz. can tomato sauce
1 packet Goya Sazón con Azafran
20 Spanish olives roughly chopped
1/4 cup Water
1 teaspoon salt
1/2 cup Monterey Jack cheese shredded

Steps:

  • Add 2 ½ cups AP flour, 1 stick of cold butter cut into small pieces, 1 egg, ¼ cup cold water, and a pinch of salt to a food processor. Pulse until mixture resembles coarse crumbs. Pour dough mixture onto a piece of plastic wrap. Form mixture into a ball with your hands. Wrap the ball of dough tightly in the plastic wrap and place in the refrigerator for 30 minutes.
  • After 30 minutes, remove dough from the fridge. Sprinkle some flour on a clean surface. Roll the dough out with a floured rolling pin as thin as possible. Place a 5-6 inch round bowl or plate onto the dough. Run a knife along the edges of the bowl until you have cut a round disc. Remove the dough round and set aside.Repeat with the rest of the dough. The dough will need to be formed into a ball and rolled out a few more times to cut the rest of the dough rounds. Repeat until all the dough has been cut into rounds.
  • Parboil a medium potato for 7 to 10 minutes, then peel and dice into small pieces. Mince 20 Spanish olives.Heat a large skillet to medium and add ground beef. Cook completely and chop it into pieces as it cooks. Drain any excess grease when finished cooking. Add the potato, sofrito, and ¼ cup water to the pan.Cook for 10 minutes, stirring often to prevent the potatoes from sticking. Add tomato sauce, 1 Sazon con Azafron seasoning packet, ¼ cup water, and a pinch of salt.Cook for an additional 5 minutes, stirring often. Toss the olives into the pan and stir.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.Place the pastry rounds onto a clean surface. Spoon 2 Tbsp. or so of the meat filling into a pastry round. Top it with a sprinkling of Monterey Jack cheese. Rub the edges of the pastry round with a little bit of water.Pull one side of the pastry over the other and press the edges together with your fingers. Seal the edges tightly and crimp them together with your fingers or a fork.Try not to over-stuff the pastry rounds or they will break as they cook. Repeat with the remaining pastry rounds.
  • Spray a baking sheet(s) with cooking spray. Place half of the empanadas on each pan. Place the pan(s) in the oven and bake for 25-30 minutes or until the dough is golden brown. You can use two separate pans or bake them in two separate batches. Serve, and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 298 kcal, Carbohydrate 21 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 477 mg

MY DELICIOUS MEAT PATTIES/ PUERTO RICAN PASTELILLOS



my delicious meat patties/ puerto rican pastelillos image

these are ,real tasty meat patties that u could make for friends ,for ur kids and parties

Provided by rosa rivera

Categories     Other Side Dishes

Time 55m

Number Of Ingredients 15

MY DELICIOUS MEAT PATTIES/ PUERTORICAN PASTELILLOS
1 lb chopped meat/ beef or chicken
1/2 geen pepper/chopped
1 small onion chopped
3 clove garlic minced
1 tsp dry oregano
1/2 tsp cilantro, dried
1 Tbsp adobo powder
1 pkg sazon w/ culantro and achiote
1/2 tsp hot pepper sauce
1 TABLESPOON TOMATO PASTE
salt to taste if needed
corn oil for frying
1/4 c pimento stuffed olives
1 Tbsp tomato paste

Steps:

  • 1. put in a sauce pan the choped meat ,at medium heat put onions ,green pepper choped and minced garlic, also add cilantro dried and oregano 1 tablesoon of adobo seasoning and package of sazon w/ culantro and achiote annato for red color,also 2 tablespoon pimento olives,and tomato paste. stir with large spoon ,make sure eveything is blended taste and if you like it like that then don't add the salt, cover let meat cook at low heat,for 15 minutes. see if tender and well cook ,if too much extra oil drain and put aside ,ready to form the meat patties. take 1 disc dough for meat patties add 2 tablesppons fold with a fork press edges in one side and the other, do the same for all the pastelillo dic, when formed heat the oil and add 2 at a time at midium heat ,turning so it won't get darkend , just till golden brown, when finish arrange them in a flat plate and serve to ur kids or guess. makes 10 but if you want more , then double the amount, and buy more pattie disc. hope you enjoy this recepi, bon appettite.

EASY PASTELILLOS



Easy Pastelillos image

Make and share this Easy Pastelillos recipe from Food.com.

Provided by Erica 07

Categories     One Dish Meal

Time 35m

Yield 10 pastelillos, 10 serving(s)

Number Of Ingredients 8

1 lb ground beef or 1 lb pork
1 tablespoon olive oil
2 tablespoons recaito
2 g sazon goya with coriander and annatto
adobo seasoning (to taste)
hot sauce (to taste)
goya discos (frozen turnover dough)
oil (for frying)

Steps:

  • In a skillet, saute oil, recaito, sazon and adobo. Mix well.
  • Break up meat and add to skillet. Cook until browned. Add hot sauce if desired.
  • On a floured surface, place discos. Fill each with a tablespoon of meat.
  • Wet the edge of the discos, fold over and seal with a fork.
  • Fry in about a cup of cooking oil; Flip when golden brown.

PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)



Pastelitos (Guava and Cream Cheese Pastries) image

In Havana - and in Cuban neighborhoods across the U.S. - pastry shops make many types of cakes and cookies, but the best-sellers are always the pastels and pastelitos, flaky pastries filled with meat, cheese, coconut custard or guava jam. According to "Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba" by Anya von Bremzen (Abrams, 2017), the shape of the pastel correlates with the filling: Triangular pastels are filled with guava paste and cheese, while rectangular ones are filled with just guava. Versailles, a Cuban restaurant in Miami, follows this rule, but at home, just make them rectangular, and add a swipe of cream cheese if desired. You can find guava paste in bricks at Latin American grocers, or swap in about 1/2 cup jam or preserves for a nontraditional take.

Provided by Daniela Galarza

Categories     snack, finger foods, pastries, dessert

Time 1h

Yield 8 pastelitos

Number Of Ingredients 7

1 large egg
Pinch of kosher salt
2 sheets frozen puff pastry (about 8 ounces each), defrosted and refrigerated
All-purpose flour, for rolling
5 1/2 ounces/160 grams guava paste, cut into 8 even, rectangular slices, or 1/2 cup strawberry jam or other fruit jam or preserves
3/4 cup/170 grams cream cheese, softened at room temperature (optional)
2 tablespoons granulated or turbinado sugar

Steps:

  • Heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  • Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside.
  • On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet. Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. Brush edges with egg wash. Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry).
  • Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking. Lay the second sheet of puff pastry on top of the first. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Paint the top sheet of puff pastry with egg wash. Sprinkle the surface with sugar.
  • Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough. Trim the perimeter to neaten the rectangles. The dough should still be cool to the touch; if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking.
  • Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.

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