A standard food in any Puerto Rican household, Pastelillos are super easy to make and seriously delicious. Whether you have unexpected guests over, are in the mood for a quick snack or dinner – these Spanish turnovers are the perfect solution. My kids love them and my husband grew up on them. Here’s how to make them!
Ingredients
- 1 package of Goya flour discs (white) (makes 10 pastelillos) – defrosted (found in freezer section)
- 2 TBSP Sofrito (see basic recipe below)
- 1 packet chicken bouillon
- Goya Adobo (to taste)
- Small can Goya Tomato Sauce (8 oz)
- 1 packet of Sazon Goya Con Culantro y Achiote
- 1 packet Sazon Sin Achiote
- 1 small potato cut finely into small pieces
- 1 lb Ground Meat (can use chicken, beef, turkey – my family prefers beef)
- Vegetable Oil (for frying)
Sofrito:
Combine bunch of cilantro, 1 yellow onion, 1 green and red pepper, and garlic in food processor until blended finely. Keep in container in the fridge to use for cooking. Can be frozen for larger batches.
Directions:
- In pot place ground beef, sofrito, 1 package of Sazon Goya Con Culantro y Achiote, Goya Chicken Bouillon Packet, Sazon Goya Sin Achiote, tomato sauce, potatoes and bring to boil. Spoon grease from meat off top.
- Once boiling, simmer on low until meat absorbs all moisture and mixture is incorporated.
- Place defrosted disc on plate and spoon meat mixture into the middle of the disc.
- Fold disc over in half.
- Using a fork, seal folded sides together pressing fork into disc.
- Fry disc in heated oil until brown on both sides.
- Place on paper towel to drain excess oil and ENJOY!
To make pastelillos to eat later on in the week, place in aluminum pan and line with wax paper from flour disc packaging. Place 1 pastelillo, wax paper over it, then overlap with next pastelillo (see insert). Can be kept in freezer for up to 2 weeks. When ready to eat, simply take out of freezer, place in hot oil, cook until brown on both sides and enjoy. They are not the healthiest of foods – but they are super delicious and really easy to make. If you make these – let me know how they taste!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Awesome – hope they love it! Thanks for stopping by!
I have a one question, I noticed that in the directions along with the ingredients to add while cooking, you mentioned packet of chicken bouillon, but did not see it in the list of ingredients. Does it take a packet of that? Just want to make sure before I attempt to make it.
Thank you for this recipe, I can’t wait to make it!
It does – I will have to edit the ingredients ahh thank you for letting me know. Enjoy!
Can I cook this in an air fryer?
Yes you can!
Hi just made this
It was good I will be
Making this again thanks
For sharing
Thanks! So glad you enjoyed it! Thanks for stopping by!
Myyyy fav made this more then once!
Is there an alternative to the flour discs or a recipe for the shell dough?
I just use the discs – but you can look up recipes for empanada dough. Sorry!