Step-by-Step Guide to Prepare Homemade Easy pastelillos

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy pastelillos. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Empanadillas are also known as pastelillos or Puerto Rican beef turnovers. Similar to empanadas these have a thinner, flakier crust. The unique flavors of Puerto Rican seasonings, green olives, and lean beef combine in small deep-fried meat pies known as pastelillos. A standard food in any Puerto Rican household, Pastelillos are super easy to make and seriously delicious.

Easy pastelillos is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Easy pastelillos is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook easy pastelillos using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Easy pastelillos:

1. Take 2 1/2 lb ground beef
2. Prepare 1 medium chopped onion
3. Take 1 large diced potato
4. Make ready 1 envelope sazon (Spanish seasoning)
5. Get 1 1/2 tbsp adobo (Spanish season salt)
6. Make ready 3 tbsp heaping frozen sofrito (Spanish fresh seasonings)
7. Make ready 8 each green olives with pimento & a little dash of juice
8. Take 20 each frozen pastelillos/empenada discs, thawed to slightly cool
9. Prepare 1 packages shredded cheddar or mix cheese
10. Get 3 cup vegetable oil

Every bite of these beef empanadillas is bursting with flavor. 🥟 #BestBeefRecipes. Transfer pastelillos to a cookie sheet. They are a family holiday tradition. We can't have a Thanksgiving or Christmas meal with out some Pastelillos.

Instructions to make Easy pastelillos:

1. Heat 1 tbsp of olive oil & place potatoes in until done.
2. Brown beef with adobo & adding onion 3/4 way through cook time.
3. After beef mixture done, drain. Keep on meduum heat & add potatoes, olives/juice & rest of seasonings for 3 more minutes.
4. Let meat mixture cool.
5. When meat has mostly cooled, roll out a pastelillo disc & place about 1 tbsp of meat mixture & some shredded cheese in middle.
6. Then fold over disc, wetting inner edge with warm water & pinch together fingers then a fork. Repeat for rest of discs.
7. You can either wrap with wax paper & place them in a freezer bag to freeze for a later date or fry them immediately in 3 cups vegetable oil on each side until golden brown.

They are a family holiday tradition. We can't have a Thanksgiving or Christmas meal with out some Pastelillos. I make them two different ways, but this is the traditional way my Grandma used to make them for the holidays. Pastelillos de Carne (Puerto Rico Meat Turnovers) When I was in college I road several pisicorre or pisa y corre (passenger van buses) to get from my home in the country to my school in the city.

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