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Pastelillos

M arie Myman, foodlover and blogger, living in New York City with Puerto Rican heritage has prepared this delicious recepie exclusively for petiteCurie.com.

 

Puerto Rican love their pastelillos; in Mexico, they call them empanadas; and I’m sure, other countries have other names for them, too. They aren’t the easiest to make, but are worth the effort for any large dinner party.

Vegetable Pastelillos

Serves 8

 

Dough for shell:

312 grams flour

45 grams vegetable shortening

10 grams salt

238 ml (adding a little bit at a time)

 

Vegetable filling:

1.5 red bell peppers

1 green bell pepper

344 grams broccoli

1 dried red chile pepper

2 packets of Goya Sazon seasoning (a mix of salt, ground black pepper, garlic powder, dried ground coriander seed, cumin, oregano, ground annatto seeds)

500 ml of sofrito (I use a homemade spice mix, but many grocery stores have different version. It is a mix of green and red bell peppers, tomatoes, onion, garlic, recao or culantro, and cilantro)

Slices of any type of cheese

STEP ONE:

Mix all the dough ingredients together in a bowl. Turn into a ball of dough and let it sit a bowl for 20 minutes with a cloth covering it. After 20 minutes, break the dough up into 8 equal pieces, and do the same things, letting them sit in a bowl covered.

STEP TWO:

While the dough is resting, put some oil in a pan, with a little bit of red onion, the dried red chile pepper, and the sofrito. Turn the heat to medium and let the spices start mixing. Start cutting the peppers and broccoli into very small chopped pieces and throw them into the heated pan, add a little bit of fresh cilantro if you want to. Add the packets of Sazon, and let the pan sit covered until all the vegetable are soft.

 

STEP THREE:

While the vegetables are cooking, starting rolling out the balls of dough into thin circles for filling. Also take this time to cut up some slices of your favorite cheese to add into the pastelillos.

STEP FOUR:

Assemble the vegetables and cheese onto the dough and seal with a fork on both sides. Make sure the filling is secure in each dough pocket.

STEP FIVE:

Fry up the pastelillos and enjoy! Next time experiment and make some seafood or meat version if you like.

Be sure to check out her blog over at I dreamt I was a poet  ! Hopefully we’ll see her again here at petiteCurie

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