AUTHENTIC PASTELILLOS RECIPE | SIDECHEF
This is a delicious appetizer that is very popular in Puerto Rican culture. Make this, and it will be a guaranteed hit at your house!
Provided by Cooking with Tovia
Categories Weeknight Dinners Comfort Food Easy Dairy-Free Shellfish-Free Full Meal Egg-Free Soy-Free Entertaining Game Day Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free
Total Time 1800S
Yield 8
Number Of Ingredients 11
Steps:
- Into a pot, add Ground Beef (2 pound). Season with Sofrito Sauce (3 tablespoon), Adobo Seasoning (2 teaspoon), and Goya® Sazon con Culantro y Achiote (1 package). Cook until beef is browned.
- Add Red Bell Pepper (1/2), Green Bell Pepper (1/2), and Onion (1/2). Stir to combine.
- Add Tomato Sauce (1 cup) and Potato (1). Stir. Cover and simmer for 15 minutes, until potatoes are tender.
- Drain the liquid from the beef and vegetable mixture. Scoop spoonfuls into the center of each piece of Pastry Dough (8)
- Fold the dough in half. Using a fork, press around the edges to seal. Flip and press the edges of the other side.
- Into a pan, add about an inch of Cooking Oil (to taste). Once hot, add the pastelillos. Fry in batches of 2 for about 2 1/2 minutes per side, until deep golden brown. Transfer to a paper towel-lined plate to drain the excess oil.
- Serve warm and enjoy!
Nutrition Facts : Calories 148 calories, ProteinContent 6.1 g, FatContent 6.8 g, SodiumContent 306.7 mg, SaturatedFatContent 3.1 g, TransFatContent 0.3 g, CholesterolContent 16.1 mg, CarbohydrateContent 16.0 g, FiberContent 0.9 g, SugarContent 1.0 g, UnsaturatedFatContent 1.0 g
EMPANADAS (BEEF TURNOVERS) RECIPE | ALLRECIPES
The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Total Time 1 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 20 empanadas
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
- On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
- Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.
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