So to please a large crowd of mixed ethicity I make mine with the small size Goya discos and picadillo without raisens. I use Sazon packets, both Goya Reccaito and Sofrito, and tomato sauce instead of paste. I am Puerto Rican and these are making me nostalgic as they are not the same here unless my mom makes them for me! Delish but too pricey to do it that way often! Here we have pastelitos de guayaba y queso which are the Cuban pastries with cheese and guava. I would fill the pastelillos with sweet cheese and a fruit filling, raspberry or apricot.
Also, making little pepperoni pizza ones. My husband and I love the pizza and picadillo-stuffed pastelillos or empanadillas — those are hard to beat. I had a pastelillo once with a filling made of shredded seasoned chicken and a thinly sliced hard-boiled egg that was different, but delicious! I would fill my Pastelillos with your recipe plus fresh cilantro. Might also be fun to add little cubes of fried plantain since the deep fryer is out and all… instead of potato!
I studied at the Univ. I would definitely fill my pastelillos with picadillo or any leftovers that I could morph into a quick hash before stuffing the dough. Id try beef, onion and cheese or chicken, onions and green pepper. They look amazing! Those pastelillos look amazing!! Hubby and I went to PR earlier this year and ate more pastelillos than any one person could eat in a week.
But now I crave them! Dominicans want to fry all the things too! I can never turn down pastelillos de carne. My mom usually makes them, freezes them, and drops them off in small batches.
They look incredible and I just love that little gadget you used to fold and crimp. Looks great! There is a puerto rican restaurant I frequent since it is near my job. I always get beef pastelillos so when I saw this post I was so happy!!! Thanks for sharing! I make Pastellios all the time! My fav way to make them is with a shrimp filling. And you have me wanting a deep fryer now…. Your email address will not be published. This site uses Akismet to reduce spam.
Learn how your comment data is processed. Prep Time 20 minutes. Cook Time 45 minutes. Additional Time 1 hour. Total Time 2 hours 5 minutes. Instructions Dough Sift flour, baking powder and salt into a large bowl.
Add flour and shortening in a large bowl. Using a pastry cutter or fork cut the shortening into the flour. Add the egg and mix using a fork. Add the water a little at a time, mixing with a fork. When done mixing the dough will be brittle or in pieces.
Dust a work surface with flour, turn the dough out on the work surface. Press the dough together into a rough ball. Knead the dough using your palm, as if you were washing clothes on an old washboard.
Knead until the dough is soft and smooth. Form into a ball, cover with a plastic wrap and let it rest for 30 minutes. Line a sheet pan with parchment paper. Roll dough out into a rope about 15 inches long. If you have a pasta roller, you can use it to roll out the dough rounds.
Lay dough rounds on a prepared sheet pan and cover with a clean kitchen towel. If you need to layer, the rounds place a piece of parchment between the layers. Assemble Take a round of dough and place 1 spoonful of picadillo or filling of choice in the center.
Be careful not to get any food along the edges or it will not seal properly. Using the tip of your fingers wet the edges of the dough with water. Fold over to make a half-moon. Pinch the dough together using your fingers, then go over it, pressing it with the teeth of a fork. Return to sheet pan and cover. Repeat with remaining rounds and filling.
Line a large plate with paper towels. Working in batches, carefully place turnovers into the oil. By Johnette Rodriguez September 02, More Johnette Rodriguez articles. Edible Rhody Instagram more ediblerhody. Communities Near You. Edible San Francisco. In fact, recently, I had a friend over and we spent an afternoon making 4 batches of these pastelillos. After we were done baking, we each poured a glass of wine and divvied these up in freezer bags for our families…the definition of a successful day in my book!
These pastelillos are awesome right from the oven and also freezer friendly, making them a convenient item to serve for lunch, dinner, or a quick snack.
Just thaw and pop them in the toaster oven to reheat quickly. If you have kids, this is a great recipe to set up an assembly line and get everyone involved. Recently, I had a friend over and we spent an afternoon making 4 batches of these pastelillos. After we were done baking, we each poured a glass of wine and divvied these up in freezer bags for our families! What pastry would be good as a substitute?
Hi Jennifer, Have you tried making your own pastry discs? These are in the oven as I type this and smell delicious! I also wish I read the directions all the way through as I would have invited a friend over to drink wine while assembling! Will do next time. Thank you! I baked the first batch which were good, but the next were fried and OMG were they simply delicious.
This one is a keeper. These were delicious but I thought the filling lacked flavor. I added salt, pepper, cumin, and chili powder but it needed something else. I would love to fry them next time too!
Perhaps adding another type of meat ie some shredded leftover steak, ground beef — bacon bits? Garlic and lime always helps spruce up the flavor a bit too. Your email address will not be published. Search this website. Jump to Recipe.
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