Pastelitos Recipe Beef Puerto Rican
This authentic Puerto Rican Pastelitos Recipe features flaky pastry pockets filled with a flavorful blend of extra-lean ground beef, sofrito, pimento-stuffed olives, and classic Puerto Rican spices. Fried to golden perfection, these beef pastelitos are perfect as appetizers or a hearty snack.
15 Servings
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
To make gluten-free pastelitos, substitute the traditional empanada discos with gluten-free empanada dough, which can often be found in specialty stores or made at home using a blend of gluten-free all-purpose flour and xanthan gum. Ensure that all seasonings, particularly the sazón and sofrito, are certified gluten-free. When frying, use clean oil that has not been cross-contaminated with gluten-containing products.