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.
- Pan or cookie sheet
- Oven at 350 degrees
- 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
- 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.
- Spread out cookie sheet and add a slice of cheese or shredded cheese.
- Add beef or turkey
- Fold and pinch ends then lay to use fork to press in sides to finish sealing them.
- Lay the ones going in the oven evenly.
- Add to oven flip once after 10
- For fried pastelillos, heat oil to medium high. Once heated add no more than 2 at a time.
- Wait 1 minute and flip over and cook another minute. Remove from oil and place on plate with a paper towel.
- 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,