Patelillos Baked or Fried 

Admittedly we haven’t been really in our healthy food kick. However, you can still make food a little healthier just in the way you prepare it. 

Now pastelillos are a staple in any Puerto Rican home. I am mixed (Peruvian and Puerto Rican) however, I really wasn’t taught a lot of Peruvian cuisine. Ask me about pernil, arcapurias or arroz con gandules…. I’m your girl ! 

They really are not hard to make at all and the varieties are endless.

Tool Needed 

  • Pan or cookie sheet
  • Oven at 350 degrees
  • Fork
  • Fryer or pot with oil medium high 


  • 1lb Ground meat cooked snd grease removed. ( I used turkey and beef prepared same way 1 cube of sofrito, Adobo and garlic powder. I had plenty of left over meat. I didn’t make picadillo just flavored ground meat, freezes well)   
  • 20 Goya Discos ( the orange ones or white ones work the same) 
  • Sliced or shredded cheese
  • Fryer or pot with oil 


  1. Take out the discos and let sit for 10-20 minutes depending how frozen they are. And preheat oven to 350 degrees f and/ or fryer on medium high. 
  2. Spread out cookie sheet and add a slice of cheese or shredded cheese. 
  3. Add beef or turkey 
  4. Fold and pinch ends then lay to use fork to press in sides to finish sealing them. 
  5. Lay the ones going in the oven evenly.
  6.  Add to oven flip once after 10 
  7. For fried pastelillos, heat oil to medium high. Once heated add no more than 2 at a time. 
  8. Wait 1 minute and flip over and cook another minute. Remove from oil and place on plate with a paper towel. 
  9. Dig in ! 

The baked pastelillos were not greasy at all they had a good crunch and the flavor was awesome. 

The fried pastelillos cooked a lot quicker and did not retain much oil. When you use the oil nice and hot it will not sop up a lot of oil. 

Either way you make it, it is yummy. Use it for an appetizer or (like us) a meal. 

You can stuff these discos with seafood, chicken, guava, just about anything. Just a few ingredients and you have a feast. 

Until next time,



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