Pastelillos de Carne
Savory turnovers filled with seasoned ground beef, fried until golden brown and crispy. A popular street food and appetizer.
🧂 Ingredients
- 1 lb Ground beef
- 12 Pastry discs for empanadas
- 2 tbsp Sofrito
- 1/4 cup Tomato sauce
- 1 tsp Adobo seasoning
- 1 packet Sazón seasoning with achiote
- 1/2 tsp Cumin
- 1/2 tsp Oregano
- 1/4 cup Green olives, chopped
- 2 tbsp Capers, drained
- 1/4 cup Vegetable oil(for sautéing)
- 3-4 cups Vegetable oil(for frying)
- 1 Egg(beaten, for sealing)
👨🍳 Instructions
- 1
Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
⏱️ 8-10 minutes - 2
Drain off any excess fat. Add the sofrito, tomato sauce, adobo, sazón, cumin, and oregano to the skillet. Stir to combine.
💡 Tip: Sofrito is a key flavor base in Puerto Rican cooking. - 3
Add the chopped olives and capers. Reduce heat to low and simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
⏱️ 15 minutes - 4
Remove the filling from heat and let it cool completely. This is important to prevent the pastry from becoming soggy.
💡 Tip: Chilling the filling in the refrigerator speeds up this process. - 5
Lay out the pastry discs. Spoon about 2-3 tablespoons of the cooled meat filling onto one half of each disc. Brush the edges with the beaten egg.
- 6
Fold the other half of the pastry over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork.
💡 Tip: Ensure a good seal to prevent filling from leaking during frying. - 7
Heat 3-4 cups of vegetable oil in a deep skillet or pot over medium-high heat to about 350°F (175°C). Carefully place 2-3 pastelillos in the hot oil, being careful not to overcrowd the pan.
⏱️ 3-5 minutes per side - 8
Fry for 3-5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
💡 Tip: Maintain oil temperature for even cooking and crispiness. - 9
Serve hot. They are delicious on their own or with a side of hot sauce.
💡 Pro Tips
- ✓Make sure the filling is completely cool before assembling the pastelillos.
- ✓Use store-bought empanada discs for convenience, or make your own dough.
- ✓The oil temperature is crucial for achieving a crispy exterior without burning.
🔄 Variations
- Add a pinch of red pepper flakes to the filling for a spicy kick.
- Some variations include diced potatoes or carrots in the filling.