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Delicious pastelillos filled with meat or sweet fillings, ready to be baked or fried.

Pastelillos

Puerto Rican pastelillos are flaky, golden pastries filled with savory meat, cheese, or plant-based fillings. These treats are beloved in Puerto Rican culture and can be fried or baked for a crispy exterior with a tender interior. This recipe offers tips on making the perfect pastelillo dough, popular fillings like picadillo, and vegetarian or vegan alternatives.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Cuisine latine
Servings 8 pastelillos
Calories 350 kcal

Equipment

  • Mixing bowls
  • - Fork or empanada press
  • Rolling Pin
  • - Deep frying pan or Dutch oven (for frying) or baking sheet (for baking)
  • - Parchment paper or silicone mat (for baking)
  • - Knife or pizza cutter
  • - Small brush (for egg wash)
  • - Skillet (for picadillo filling)

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 cup vegetable shortening or vegan butter for a plant-based version
  • 1/2 cup cold water adjust as needed
  • 1 egg for egg wash
  • 1 lb ground beef or plant-based substitute like Gardein Crumbles
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 cloves garlic minced
  • 1/4 cup tomato sauce or ketchup
  • 1 tsp adobo seasoning
  • 1 tsp sazón seasoning
  • Salt and pepper to taste
  • Optional: green olives raisins
  • 1 cup shredded queso fresco or cheddar cheese or dairy-free cheese for vegan option

Instructions
 

  • Make the Dough:
  • Sift the flour, salt, and baking powder together in a bowl.
  • Cut in the shortening (or vegan butter) until the mixture looks like coarse crumbs.
  • Slowly add cold water and knead until the dough is smooth.
  • Let the dough rest for 30 minutes, then divide into small pieces and chill.
  • Prepare the Picadillo Filling:
  • In a skillet, cook the onions, bell pepper, and garlic in oil until softened.
  • Add the ground beef (or plant-based meat) and cook until browned.
  • Stir in tomato sauce, adobo, sazón, salt, and pepper. Simmer for 15-20 minutes, adding olives or raisins if desired.
  • Assemble the Pastelillos:
  • Roll the dough into small discs and place your desired filling in the center.
  • Brush the edges of the dough with egg wash (or vegan butter for plant-based).
  • Fold the dough over the filling to form a half-moon shape, crimping the edges with a fork.
  • Cook the Pastelillos:
  • Frying: Heat oil in a deep pan to 350°F (175°C). Fry the pastelillos for about 5 minutes, flipping halfway, until golden brown and crispy.
  • Baking: Preheat the oven to 350°F (175°C). Place pastelillos on a baking sheet and bake for 20 minutes, until golden and flaky.
  • Serve: Enjoy warm with dipping sauces like salsa, garlic aioli, or traditional Puerto Rican sides like arroz con gandules.

Notes

Freezing: Prepare pastelillo discs ahead of time and freeze for up to 3 months. Layer them with parchment paper before freezing.
Reheating: Bake or air fry leftovers for best results. Avoid microwaving to prevent soggy crust.
Vegan/Vegetarian Options: Substitute ground beef with Gardein Crumbles and use dairy-free cheese for a plant-based version.