Get ready to transport your taste buds to the vibrant streets of Puerto Rico with these mouthwatering pastelillos - the ultimate handheld delights that will make your kitchen smell like a Caribbean food paradise! These golden, crispy empanadas are not just a meal; they're a cultural experience that combines rich, savory ground beef, tender potatoes, and a perfectly flaky crust that will have everyone begging for seconds. Whether you're a seasoned cook or a curious food adventurer, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Puerto Rican
Serves: 12 empanadas
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/4 cup water
- 1 lb ground beef
- 1/2 cup olives
- 1/2 cup diced potatoes
- 1 tsp adobo seasoning
- Oil for frying
Instructions
- In a large mixing bowl, combine all-purpose flour and cold butter. Use your fingers to work the butter into the flour until it resembles coarse crumbs.
- Gradually add cold water to the flour mixture, kneading until a smooth, elastic dough forms. Cover and let rest for 15 minutes at room temperature.
- In a large skillet, brown the ground beef over medium-high heat. Break the meat into small crumbles as it cooks.
- Add diced potatoes to the beef and cook for 5 minutes. Stir in adobo seasoning and chopped olives. Cook for an additional 3-4 minutes until potatoes are tender.
- Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 4-inch round circles using a cup or pastry cutter.
- Place a spoonful of beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully place pastelillos in the hot oil, frying 2-3 at a time.
- Fry each pastelillo for 3-4 minutes, turning once, until golden brown and crispy on both sides.
- Remove from oil and drain on paper towels to absorb excess oil. Let cool for 5 minutes before serving.
- Serve hot with your favorite dipping sauce, such as sofrito or hot sauce.
Tips
- Keep your butter and water ice-cold when making the dough to ensure a super flaky crust.
- Don't overfill the pastelillos - this can cause them to burst during frying.
- Use a deep-fry thermometer to maintain the correct oil temperature (350°F) for even, crispy results.
- Let the dough rest for at least 15 minutes to relax the gluten and make it easier to roll out.
- Drain fried pastelillos on a wire rack or paper towels to keep them crisp and prevent sogginess.
- For extra flavor, try adding some sofrito or chopped cilantro to your beef mixture.
- These freeze beautifully - make a double batch and reheat in the oven for a quick future meal!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 55mg
