Crispy, golden Puerto Rican Pastelitos filled with flavorful beef, green olives, and sofrito—perfect as an appetizer or hearty snack.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I still remember my first pastelito. It was a balmy summer evening at my friend Maria’s house in San Juan, Puerto Rico. The air smelled like the ocean mixed with something irresistibly savory coming from her grandmother’s kitchen. Moments later, she handed me this flaky, golden pastry—still warm, the aroma of spices making my stomach growl. One bite in? Game over. Crispy on the outside, juicy beef inside, and that salty tang of pimento-stuffed olives? Pure bliss.
Since then, I’ve been hooked. And let me tell you, this Pastelitos Recipe Beef Puerto Rican hits all those nostalgic notes—even if you’re nowhere near the Caribbean.
Why You’ll Love This Pastelitos Recipe Beef Puerto Rican?
- Full-on Flavor: A perfectly spiced beef filling, juicy with sofrito, olives, and the bold kick of sazón.
- The Ultimate Crunch: That flaky, fried pastry is everything.
- Party-Perfect or Solo Snack: Serve them as finger food at your next get-together or enjoy a few on a chill night in.
- Make-Ahead Friendly: Whip up a batch, freeze ‘em, and fry when the craving hits.
Ingredient Notes:
Every bite of these pastelitos is like a little explosion of flavor. Here’s why:
- Ground Beef: I go for extra-lean so the filling stays meaty, not greasy.
- Sofrito: This is where all that Puerto Rican flavor magic starts—herbs, garlic, peppers, the works.
- Sazón with Coriander & Achiote: This seasoning blend gives that signature color and a slightly earthy, savory flavor.
- Pimento-Stuffed Olives: Salty, briny, and so essential. Don’t skip ‘em!
- Empanada Discos (Frozen Dough Rounds): A total time-saver. Grab them from the freezer aisle.
- Olive Oil & Vegetable Oil: One for the filling, one for frying. Because crispy is key.
How To Make Pastelitos Recipe Beef Puerto Rican?
Step 1. The Beefy, Flavor-Packed Filling
Start with a skillet over medium heat, drizzle in olive oil, and toss in that ground beef. Cook it until browned and crumbly—around 5 to 7 minutes.
Then, it’s time to layer in the flavor: diced onion, tomato sauce, sofrito, sazón, garlic, oregano, and the all-important pimento-stuffed olives. Let it all simmer for 15 minutes. The house will smell incredible. You’ve been warned.
Step 2. Assemble Like a Pro
Grab a disco (again, dough, not a dance floor—but dance if you want to). Drop a generous tablespoon of beef filling in the center. Wet the edges, fold it into a half-moon, and use a fork to crimp those edges tight. You want a good seal—nobody wants a leaky pastelito. Repeat until you’ve got a whole batch ready to fry.
Step 3. Fry to Golden Perfection
Heat your oil to 350°F. Carefully slide in a few pastelitos at a time—don’t overcrowd—and fry for about 3 minutes or until beautifully golden and crispy. Drain on paper towels, resist the urge to bite in immediately (it’s lava hot), then go for it.
Want To Save This Recipe?
Storage Options:
- Fridge: Store cooled pastelitos in an airtight container for up to 3 days.
- Freezer-Friendly: Assemble, lay flat on a tray to freeze, then store in a zip-top bag. Fry straight from frozen—just add an extra minute or two.
- Reheat Like a Boss: Forget the microwave—use an oven or air fryer for that freshly-fried crisp.
Variations and Substitutions:
- Different Proteins: Swap ground beef for turkey, chicken, or even shredded pork.
- Veggie Lover’s Dream: Fill with black beans, corn, and sautéed peppers.
- Spice It Up: Add chopped jalapeños or a drizzle of hot sauce inside the filling.
- Cheese, Please: A sprinkle of mozzarella or cheddar adds ooey-gooey goodness.
What to Serve with Pastelitos Recipe Beef Puerto Rican?
- Cilantro-Lime Crema: Creamy, zesty, and perfect for dipping.
- Tostones (Fried Plantains): Because you can never have too much crispy goodness.
- Puerto Rican Rice & Beans: Classic combo—hearty and flavorful.
- Mango Salsa: Sweet meets savory? Yes, please.
Frequently Asked Questions:
Can I bake these instead of frying?
Absolutely! Brush them with egg wash and bake at 375°F for about 25 minutes until golden brown. Less mess, still delicious.
Can I make these ahead of time?
You bet. Freeze assembled pastelitos before frying. They’ll keep for up to 3 months.
What’s the difference between pastelitos and empanadas?
It’s mostly a naming thing—pastelitos tend to be flakier and smaller in Puerto Rican cooking, while empanadas can be bigger and made with different doughs. But honestly? Either way, you’re in for something tasty.
Ready to give these a try? Trust me, once you do, you’ll find yourself craving that crispy, beefy goodness all the time. Make a batch, share with friends—or don’t, I won’t judge—and let me know how it goes.
Drop a comment below, or better yet, share your creations on social and tag me. ¡Buen provecho!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pastelitos Recipe Beef Puerto Rican
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound extra-lean ground beef
- ½ onion finely diced
- ¼ cup tomato sauce
- 6 large pimento-stuffed olives diced
- 2 tablespoons sofrito such as Goya
- 1 1.41 ounce package sazón seasoning with coriander and achiote (such as Goya)
- 2 small garlic cloves minced and crushed
- ½ teaspoon dried oregano
- 2 14 ounce packages frozen empanada dough (such as Goya discos)
- 4 cups vegetable oil or as needed for frying
Instructions
Prepare the Beef Filling:
- In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Add the extra-lean ground beef and cook, stirring occasionally, until browned and crumbly, approximately 5 to 7 minutes.
Incorporate Flavor:
- Stir in the diced onion, tomato sauce, diced pimento-stuffed olives, sofrito, sazón seasoning, minced garlic, and dried oregano. Reduce the heat to medium and allow the mixture to simmer until it thickens, about 15 minutes. Stir occasionally to prevent sticking.
Assemble the Pastelitos:
- Place one disco (empanada dough round) on a clean, flat surface. Spoon approximately 1 heaping tablespoon of the beef filling into the center. Lightly moisten the edges of the dough with water, fold it over to create a half-moon shape, and press the edges with a fork to seal. Repeat this process for all discos and filling.
Heat the Oil:
- In a deep fryer or large, heavy-bottomed saucepan, heat vegetable oil to 350°F (175°C). Ensure the oil reaches the appropriate depth to fully submerge the pastelitos during frying.
Fry the Pastelitos:
- Working in small batches, carefully place the assembled pastelitos into the hot oil. Fry each batch for approximately 3 minutes, or until the pastry is golden brown and crispy. Use a slotted spoon to remove the pastelitos and transfer them to a plate lined with paper towels to drain excess oil.
Serve:
- Allow the pastelitos to cool slightly before serving. Enjoy them warm, either as a snack or as part of a larger meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
