Pastelillos de Carne ( Beef Empanada)

Pastelillos de Carne

Pastelillos de Carne are meat filled pastries that are a popular in Puerto Rico and throughout Latin America. They are also called Empanadas although Pastilillos in Puerto Rico usually have a thinner and crisper  shell than an Empanda. The filling varies depending on the country. This is my mother’s recipe with a few adjustments I have made over the years.

Ingredients for Dough:

3 1/2 cups flour

2 teaspoon salt

2 teaspoon baking powder

1 large egg

3 1/2 tablespoon vegetable oil

3/4 cup water

Recipe:

Combine dry ingredients in bowl of stand mixer with dough hook attached at slow speed. In a separate bowl whisk egg then add oil and water and stir to combine. Then add wet ingredients to mixer. Continue at low speed until mixture balls up.then wrap ball in plastic wrap. Place ball in refrigerator for 30 minutes.

Roll dough into a 16 inch log.

Cut log into 2 pieces.

Cut each piece in half.(4)

Cut each piece in half again.(8)

Cut each piece in half again.(16)

Using rolling pin roll each piece into a 5 1/2 inch disk.

Note: disks can be placed on parchment paper squares then stacked and then placed in a plastic bag. Then freeze for later use.

Picadillo Filling for Pastilillos:

1 tablespoon vegetable oil

½ cup green bell pepper, seeded and finely chopped

½ cup onion, peeled and finely chopped

3 cloves garlic, peeled and finely chopped

¼ teaspoon dried oregano

½ teaspoon dried cilantro

½  teaspoon salt

½ teaspoon black pepper  

½  tablespoon cumin

1 pound lean ground beef

16 manzanilla olives, stuffed with pimento, sliced in half

8 ounces tomato sauce

¼ cup raisins

Recipe:  Heat oil in sauté pan over medium low heat. Add oil, green peppers, onions, garlic, oregano, cilantro, cumin, salt, pepper and sauté for 5 minutes, stirring occasionally. Add olives, tomato sauce and raisins to the pan then cover and simmer for 10 minutes over low heat. Place ground beef into a second pan and cook over medium heat and stir occasionally to break up the chunks of beef until meat is slightly browned and all of the pink is gone. Place the meat in a colander to remove excess liquid. After draining add the beef to the onion and pepper mixture and simmer for an additional 20 minutes over low heat. When done put the picadillo mixture on one end of a sheet pan then place pan on kitchen counter. Use a kitchen towel, to elevate one end of the pan. This will allow excess oil to drain from the p Then refrigerate the mixture to cool for at least 20 minutes.

Place disk on a flat surface and wet outer edge with water. Place 1 large tablespoons of filling in center of a disk.

Fold disc in half over the filling, making sure the edges meet. Then crimp with a fork to seal edges. To get a flaky crust avoid over filling your Pastelillos.

Pan fry Pastilillos in 2 inches of oil or in fryer at 350 degrees until golden then drain on paper towels.