Pastillos

Pastelillos and empanadillas

Pastelillos are smaller and crimped while empadillas are larger and the edges are rolled, otherwise they are pretty similar. Empanada in P.R. is actually a lot like schnitzel. 

 Ingredients

2 C. Oil for frying

1 1/2-2 T. Sofrito

4-8 Oz. can of tomato sauce (Goya if possible)

1 1/2 lbs.  ground beef

1 or 2 envelopes Sazon Goya optional

1 tsp. adobo with pepper

salt & pepper to taste--should be well seasoned.

1/2 tsp. freeze dried garlic

small to medium potato finely diced

2 pkg. Goya small frozen dough discs

Saute ground beef with sofrito and generous amount of adobo & cook trough, stirring frequently.

Drain, remaining ingredients except potatoes, cook a few minutes, add potatoes and cook on low 15 to 20 minutes or until potatoes are cooked.

Remove from heat, place thawed dough disc with paper still attached, moisten edge of disc with water & place 2 tsp. meat in center.  Fold disc over  and press together. Press with fork to crimp.  Freeze leftover meat if any.  Fry in hot oil until golden brown on each side- a couple of minutes. Lower heat if they brown too quickly.  Cool on paper towels and serve  with rice.

If you can't find frozen dough discs, make it from scratch with

3 C. flour

1 tsp. salt

1/4 C. lard

1 tsp. white vinegar

1 C. water with a few small ice chunks added. Let ice melt to make 1 C. cold water.

whisk flour and salt together, cut in lard, add to stand mixer and add enough water to make a dough.  Cut dough in half Roll out and cut into 5 or 6 inch rounds.  Before filling, roll out a little thinner. Put enough filling in each round, fold over and crimp.  It is best to put them on parchment paper while waiting to fry so they don't stick to the board or to each other.  Fry @ 340 - 360 degrees a few minutes until golden brown. Drain on paper towels.

Serve with rice. Can be frozen either before or after frying. If freezing before cooking, place on parchment lined tray and freeze separated before bagging them.