Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, easy pastelillos. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Easy pastelillos is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Easy pastelillos is something that I have loved my whole life.
On a floured surface, place discos. Fill each with a tablespoon of meat. Wet the edge of the discos, fold over and seal with a fork. Fry in about a cup of cooking oil; Flip when golden brown.
To get started with this particular recipe, we must first prepare a few components. You can cook easy pastelillos using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Easy pastelillos:
- Get 2 1/2 lb ground beef
- Make ready 1 medium chopped onion
- Take 1 large diced potato
- Prepare 1 envelope sazon (Spanish seasoning)
- Make ready 1 1/2 tbsp adobo (Spanish season salt)
- Prepare 3 tbsp heaping frozen sofrito (Spanish fresh seasonings)
- Make ready 8 each green olives with pimento & a little dash of juice
- Make ready 20 each frozen pastelillos/empenada discs, thawed to slightly cool
- Make ready 1 packages shredded cheddar or mix cheese
- Make ready 3 cup vegetable oil
Perfect for lunch, dinner, a snack, or even packing into a lunchbox! "This is a fun recipe," Jeff said, pulling his recipe riddled with handwritten notes and modifications to the forefront of his desk. It was his first time working with this recipe and he reaffirmed at least three times that he really liked how easy the dough was to make. To make pastelillos to eat later on in the week, place in aluminum pan and line with wax paper from flour disc packaging. These Puerto Rican Chicken and Potato Pastelillos are awesome right from the oven and also freeze extremely well.
Steps to make Easy pastelillos:
- Heat 1 tbsp of olive oil & place potatoes in until done.
- Brown beef with adobo & adding onion 3/4 way through cook time.
- After beef mixture done, drain. Keep on meduum heat & add potatoes, olives/juice & rest of seasonings for 3 more minutes.
- Let meat mixture cool.
- When meat has mostly cooled, roll out a pastelillo disc & place about 1 tbsp of meat mixture & some shredded cheese in middle.
- Then fold over disc, wetting inner edge with warm water & pinch together fingers then a fork. Repeat for rest of discs.
- You can either wrap with wax paper & place them in a freezer bag to freeze for a later date or fry them immediately in 3 cups vegetable oil on each side until golden brown.
To make pastelillos to eat later on in the week, place in aluminum pan and line with wax paper from flour disc packaging. These Puerto Rican Chicken and Potato Pastelillos are awesome right from the oven and also freeze extremely well. Filled to the brim with savory chicken, comforting potatoes, and gooey cheese, this baked version is a healthier alternative to the fried version - without sacrificing any flavor! Note: The links in this post may be affiliate links. Nonstick skillets are great because they are easy to clean out and don't form that sticky oil buildup.
So that is going to wrap it up for this exceptional food easy pastelillos recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
