Pastillos, also known as empanadas or savory pies, are a staple in Puerto Rican cuisine. These delicious treats have been passed down through generations and are often served at family gatherings and celebrations. But what makes a great pastillo? Is it the flaky crust, the flavorful filling, or the combination of both? In this article, we’ll explore 20 mouth-watering Puerto Rican pastillos recipes that will take you on a culinary journey to the Island of Enchantment.
From classic beef and chicken fillings to more adventurous options like jackfruit and chorizo, these recipes showcase the diversity and creativity of Puerto Rican cuisine. Whether you’re looking for a traditional dish or something new and exciting, we’ve got you covered.
**Get ready to taste the flavors of Puerto Rico!**
Traditional Puerto Rican Beef Pasteles
Pasteles are a beloved Puerto Rican dish that consists of tender beef wrapped in a flaky pastry crust and cooked to perfection. This recipe is a classic take on the traditional pastele, using beef as the main filling.
Ingredients:
– 1 pound beef brisket or chuck, cut into small pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups all-purpose flour
– 1/4 cup lard or vegetable shortening
– Water, for brushing pastry
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, brown the beef over medium-high heat. Add onion and garlic; cook until the onion is translucent.
3. Stir in beef broth, tomato paste, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Meanwhile, prepare the pastry dough by combining flour and lard or shortening in a bowl. Gradually add water to form a pliable dough.
5. Divide the beef mixture into small portions and wrap each with a piece of dough, sealing edges by pressing with a fork.
6. Place the pasteles on a baking sheet lined with parchment paper and brush with water.
7. Bake for 25-30 minutes, or until the pastry is golden brown.
Cooking Time: 30-40 minutes
Pork and Olive Pasteles with Sofrito
These tender pastry pockets filled with flavorful pork, olives, and sofrito are a twist on traditional empanadas.
Ingredients:
– 1 pound ground pork
– 1/4 cup chopped green olives
– 2 cloves garlic, minced
– 1 tablespoon sofrito (available at Latin markets or online)
– 1 egg, beaten
– 1 tablespoon olive oil
– 1 package of empanada dough (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine pork, olives, garlic, and sofrito. Mix well.
3. Divide the empanada dough into 4-6 portions, depending on desired size.
4. Roll out each portion into a thin circle.
5. Place a tablespoon of the pork mixture in the center of each circle.
6. Brush edges with beaten egg and fold pastry to form a half-moon shape. Press edges together to seal.
7. Place pasteles on a baking sheet lined with parchment paper, brush with olive oil, and season with salt and pepper.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Chicken and Raisin Pasteles
A sweet and savory twist on traditional empanadas, these chicken and raisin pastries are perfect for a snack or light meal. Flaky pastry filled with tender chicken, plump raisins, and a hint of spice.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and diced
– 1/2 cup raisins
– 1 onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chicken, raisins, onion, garlic, cumin, salt, and pepper.
3. On a lightly floured surface, roll out pastry dough to about 1/8 inch thickness.
4. Cut into squares, about 5 inches per side.
5. Place 1 tablespoon of the chicken mixture in the center of each square.
6. Fold pastry over filling to form a triangle or rectangle, pressing edges to seal.
7. Brush with egg wash and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Vegan Plantain and Jackfruit Pasteles
Transform plantains and jackfruit into tender, flavorful pastries that are perfect for a snack or meal. This recipe combines the natural sweetness of plantains with the meaty texture of jackfruit, wrapped in a flaky pastry crust.
Ingredients:
– 3 ripe plantains
– 1 cup cooked jackfruit
– 1/4 cup vegan butter, melted
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon water
– Optional: garlic powder, paprika, or cumin for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Peel the plantains and slice into 1-inch rounds.
3. In a bowl, combine cooked jackfruit, melted vegan butter, salt, and water. Mix well.
4. Add the plantain slices to the jackfruit mixture and stir until coated.
5. On a floured surface, roll out the remaining flour to about 1/8 inch thickness.
6. Spoon the plantain-jackfruit mixture onto one half of the dough, leaving a 1-inch border.
7. Fold the other half over the filling, pressing edges to seal.
8. Brush with water and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Cheesy Pasteles with Queso de Hoja
A classic Mexican dish gets a creamy twist! These flaky pastry pockets are filled with melted cheese, chorizo, and onions, then topped with a rich queso de hoja sauce.
Ingredients:
– 1 package of pasteles dough (or homemade pastry dough)
– 1/2 cup queso de hoja sauce
– 1/4 cup shredded Oaxaca or Cheddar cheese
– 1/2 cup cooked chorizo, crumbled
– 1 medium onion, thinly sliced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pasteles dough to about 1/8 inch thickness.
3. In a small bowl, mix together shredded cheese, crumbled chorizo, and sliced onions.
4. Place a spoonful of the cheese mixture onto one half of the dough, leaving a 1/2 inch border around the edges.
5. Fold the other half of the dough over the filling, pressing edges to seal.
6. Brush tops with queso de hoja sauce and sprinkle with additional shredded cheese if desired.
7. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Pasteles de Yuca with Garlic Mojo
These tender yuca pastries are filled with a flavorful garlic mojo that will leave you wanting more. This traditional Latin American recipe is easy to make and perfect for snacking or as a side dish.
Ingredients:
– 2 large yucas, peeled and cooked
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup garlic mojo (see below)
– Vegetable oil for frying
Garlic Mojo:
– 3 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– 1/2 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a bowl, mix together flour, salt, and baking powder.
3. Add cooked yuca to the bowl and mash well with a fork.
4. Divide the mixture into 8-10 portions and shape each portion into a ball.
5. Flatten each ball slightly and place 1 tablespoon of garlic mojo in the center.
6. Fold the yuca over the filling, forming a triangle or square shape, and press edges to seal.
7. Fry pastries for 2-3 minutes on each side, until golden brown.
8. Drain on paper towels and serve warm.
Cooking Time: 10-12 minutes
Spicy Chorizo and Potato Pasteles
Elevate your tapas game with these savory Spanish-inspired pastries filled with spicy chorizo and potatoes. Perfect as an appetizer or snack.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup cooked chorizo, crumbled
– 1 large potato, peeled and diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent.
3. Add the diced potato, crumbled chorizo, garlic, salt, and pepper. Cook for 5-7 minutes or until the potatoes are tender.
4. On a lightly floured surface, roll out the puff pastry to a thickness of about 1/8 inch.
5. Spoon the chorizo-potato mixture onto one half of the pastry, leaving a 1/2-inch border.
6. Brush the edges with the beaten egg and fold the other half of the pastry over the filling.
7. Press the edges to seal and use a fork to crimp.
8. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Pasteles de Guineo with Coconut Milk
These tender pastries filled with sweet guava filling and creamy coconut milk are a tropical twist on the classic Cuban dessert.
Ingredients:
– 1 package of graham cracker dough (about 12 sheets)
– 1 cup guava filling
– 1 can of full-fat coconut milk, chilled
– 2 tablespoons unsalted butter, melted
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F.
2. Roll out the graham cracker dough into a thin sheet.
3. Cut circles from the dough using a cookie cutter or the rim of a glass.
4. Spoon a small amount of guava filling onto one half of each circle.
5. Fold the other half over the filling, pressing edges to seal.
6. Brush tops with melted butter and place on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.
8. Allow to cool before serving with chilled coconut milk drizzled on top.
Cooking Time: 20 minutes
Seafood Pasteles with Shrimp and Crab
Seafood Pasteles with Shrimp and Crab: A Delicious Twist on Traditional Mexican Tacos
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup lump crab meat
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable shortening or lard for brushing tortillas
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Remove shrimp from skillet and set aside. Reduce heat to medium and add chopped onion, garlic, cumin, paprika, salt, and pepper. Cook until onion is translucent.
4. Stir in crab meat and cooked shrimp. Cook for an additional minute.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Brush both sides of each tortilla with shortening or lard.
7. Spoon about 1/4 cup of the seafood mixture onto the center of each tortilla, leaving a 1-inch border around edges.
8. Fold tortillas in half to form a triangle and press edges together to seal.
9. Place pasteles on a baking sheet lined with parchment paper and bake for 10-12 minutes or until crispy and golden brown.
Cooking Time: 15-17 minutes
Sweet Plantain and Cheese Pasteles
These sweet and savory pastries are a delightful twist on the classic cheese empanada, with the added bonus of plantains adding natural sweetness.
Ingredients:
– 2 ripe plantains, peeled and chopped
– 1 cup grated cheddar cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten (for egg wash)
– Pastry dough for empanadas (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine chopped plantains and grated cheese. Mix well.
3. Roll out pastry dough to desired thickness. Cut into squares or circles.
4. Place a spoonful of the plantain-cheese mixture in the center of each pastry square. Fold pastry over filling to form a triangle or circle.
5. Brush edges with beaten egg for sealing. Press edges together to seal.
6. Place pastries on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Pasteles de Arroz with Sazon Seasoning
A classic Puerto Rican dish, Pasteles de Arroz (Rice Cakes) is a flavorful and comforting treat. This recipe combines cooked rice with sazon seasoning, onion, and garlic to create crispy patties that are perfect for snacking or as a side dish.
Ingredients:
– 2 cups cooked white rice
– 1/4 cup chopped fresh onion
– 2 cloves garlic, minced
– 1 teaspoon sazon seasoning
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine cooked rice, chopped onion, garlic, sazon seasoning, and beaten egg. Mix well until a dough forms.
3. Divide the dough into 6-8 portions, depending on desired patty size.
4. Shape each portion into a ball and then flatten slightly into a disk shape.
5. Heat the olive oil in a large skillet over medium-high heat. Cook patties for 2-3 minutes on each side, until golden brown and crispy.
6. Transfer cooked patties to a baking sheet and bake for an additional 10-12 minutes, or until heated through.
Cooking Time: 20-25 minutes
Pumpkin and Beef Pasteles
Savory and sweet come together in this comforting dish featuring tender beef, pumpkin puree, and flaky pastry.
Ingredients:
– 1 lb beef stew meat (such as chuck or round)
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 cup pumpkin puree
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 package puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook beef over medium-high heat until browned, about 3-4 minutes. Add onion and garlic; cook until softened.
3. Stir in pumpkin puree, cumin, paprika, salt, and pepper. Cook for an additional 1-2 minutes.
4. Roll out puff pastry to a thickness of about 1/8 inch (3 mm). Spoon beef mixture onto one half of the pastry, leaving a 1/2-inch border around edges.
5. Fold other half of pastry over filling; press edges to seal.
6. Brush with beaten egg and place on baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Pasteles with Achiote Oil and Cilantro
These traditional Mexican tamales get a flavor boost from the vibrant, slightly smoky achiote oil and fresh cilantro.
Ingredients:
– 8 corn husks
– 1 cup masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup beef or chicken broth
– 1 tsp salt
– 1/4 cup chopped onion
– 1/4 cup chopped cilantro
– 2 tbsp achiote oil
Instructions:
1. Soak corn husks in water for at least 30 minutes.
2. Mix masa harina, lard or shortening, and broth until smooth.
3. Add salt, onion, and cilantro to the mixture; stir well.
4. Place 1/2 cup of the mixture onto a corn husk, leaving a 1-inch border around the edges.
5. Fold the sides over the filling, then roll the tamale into a neat package.
6. Steam the tamales for 45-60 minutes or until the dough is firm and the fillings are hot.
7. Brush with achiote oil before serving.
Cooking Time: 1 hour
Green Banana and Pork Pasteles
A twist on traditional pasteles, this recipe combines the sweetness of green bananas with the savory flavor of pork for a unique and delicious treat.
Ingredients:
– 4 green bananas, peeled and sliced into 1-inch pieces
– 1 pound ground pork
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 package of pasteles wrappers (corn tortillas)
– Vegetable oil for frying
Instructions:
1. In a large skillet, cook the ground pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
3. Stir in the cumin, paprika, salt, and pepper.
4. Add the sliced green bananas to the skillet and cook for 5 minutes, or until they start to soften.
5. Warm the pasteles wrappers according to package instructions.
6. Assemble the pasteles by placing a spoonful of the pork and banana mixture onto the center of a wrapper, then fold the bottom half up over the filling and roll into a cylinder shape. Repeat with remaining ingredients.
7. Fry the pasteles in hot oil until golden brown, about 3-4 minutes.
Cooking Time: 20-25 minutes
Pasteles de Masa with Annatto Paste
Pasteles de Masa are a beloved Mexican dish, typically served during special occasions. This recipe combines the tender masa (corn dough) with the vibrant yellow annatto paste, creating a flavorful and visually appealing treat.
Ingredients:
– 2 cups of masa harina
– 1/2 cup of lard or vegetable shortening
– 1/2 cup of warm water
– 1/4 teaspoon of salt
– Annatto paste (about 2 tablespoons)
– Filling ingredients (e.g., chicken, beef, or cheese)
Instructions:
1. In a large mixing bowl, combine the masa harina and salt.
2. Gradually add the lard or shortening, mixing until it forms a crumbly texture.
3. Add the warm water and mix until a dough forms.
4. Knead the dough for 5-7 minutes until it becomes pliable.
5. Divide the dough into small balls (about the size of a golf ball).
6. Flatten each ball into a thin circle, about 1/8 inch thick.
7. Place a spoonful of your chosen filling in the center of the circle.
8. Fold the masa over the filling to form a half-moon shape, and press the edges together to seal.
9. Brush the annatto paste on top of each pablito (the folded masa).
10. Cook the Pasteles de Masa in boiling water for 15-20 minutes or until they float to the surface.
Cooking Time: 15-20 minutes
Lenten Pasteles with Codfish and Olives
A classic Spanish-inspired recipe perfect for a meatless Lenten meal.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup codfish, flaked
– 1/4 cup pitted green olives, chopped
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix codfish, olives, and Parmesan cheese.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spoon the codfish mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
5. Brush the edges with olive oil.
6. Fold the other half of the pastry over the filling and press edges to seal.
7. Use a fork to crimp the edges and create a decorative border.
8. Place on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Pasteles with Roasted Poblano Peppers
A twist on traditional Mexican empanadas, these pasteles are filled with the rich flavor of roasted poblano peppers and perfect for a snack or light meal.
Ingredients:
– 1 package of homemade or store-bought empanada dough (about 8-10 pieces)
– 4 large poblano peppers
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 egg, beaten (for brushing empanadas)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblano peppers by placing them on a baking sheet lined with parchment paper, drizzling with oil, and sprinkling with salt. Roast for 30-40 minutes or until skin is blistered.
3. Peel off the skin, remove seeds, and chop into small pieces.
4. In a pan, sauté onion and garlic until softened. Add roasted poblano peppers, cumin, salt, and pepper. Cook for 2-3 minutes.
5. Roll out empanada dough to about 1/8 inch thickness. Place a spoonful of the poblano mixture onto one half of the dough, leaving a small border around edges.
6. Fold the other half over the filling and press edges together using a fork.
7. Brush tops with beaten egg for a golden glaze.
8. Cook pasteles in a preheated skillet or oven at 375°F (190°C) for about 15-20 minutes, or until golden brown.
Cooking Time: 30-40 minutes (roasting peppers), 15-20 minutes (cooking pasteles)
Smoked Ham and Garbanzo Bean Pasteles
Elevate your snack game with these crispy, cheesy pastries filled with smoky ham and creamy garbanzo bean goodness.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup smoked ham, diced
– 1/4 cup cooked garbanzo beans, mashed
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
3. In a small bowl, mix together smoked ham, garbanzo beans, and cheddar cheese.
4. Spoon about 1 tablespoon of the filling onto one half of the pastry, leaving a 1/2 inch border around the edges.
5. Fold the other half of the pastry over the filling to form a triangle or square shape.
6. Press edges together with a fork to seal.
7. Brush tops with olive oil and season with salt and pepper.
8. Place pastries on a baking sheet lined with parchment paper, leaving about 1 inch between each pastry.
9. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Pasteles de Malanga with Garlic Sauce
Pasteles de Malanga are a traditional Venezuelan dish that combines the natural sweetness of malanga (also known as cassava or yuca) with the savory flavors of garlic. This recipe is a twist on the classic, adding a rich and creamy garlic sauce to elevate the dish.
Ingredients:
– 2 large malangas, peeled and chopped
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1/4 cup vegetable oil
– Salt and pepper to taste
– Garlic Sauce (see below)
Instructions:
1. Boil the malanga until tender, then drain and set aside.
2. In a pan, sauté the onion and garlic until softened.
3. Add the chopped malanga to the pan and stir well.
4. Season with salt and pepper to taste.
5. Serve the Pasteles de Malanga hot with Garlic Sauce (see below).
Garlic Sauce:
– 1/2 cup mayonnaise
– 2 cloves of garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Combine all ingredients in a bowl and mix well.
Cooking Time: 20-25 minutes
Sweet Corn and Cheese Pasteles
Sweet Corn and Cheese Pastries Recipe
Summary: These sweet pastries are a delightful twist on traditional savory pastry fillings, featuring caramelized sweet corn and melted cheese.
Ingredients:
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons butter
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup grated cheddar cheese
• 1 egg, beaten
• 1 pie crust (homemade or store-bought)
• Confectioner’s sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add corn kernels and cook until caramelized, stirring occasionally.
3. Stir in sugar, salt, and grated cheese until well combined.
4. Roll out pie crust to desired thickness. Spoon filling onto one half of the pastry, leaving a 1/2-inch border.
5. Fold the other half over the filling, pressing edges to seal.
6. Brush tops with beaten egg for golden glaze.
7. Bake pastries for 25-30 minutes or until golden brown.
Note: Serve warm, dusting with confectioner’s sugar if desired. Perfect as a dessert or snack!
Summary
Discover the rich flavors of Puerto Rico with these 20 authentic pastello recipes! From traditional beef and pork options to vegan and seafood choices, there’s something for everyone. Try your hand at making cheesy pasteles with queso de hoja or sweet plantain and cheese ones. For a twist, go for spicy chorizo and potato or pumpkin and beef. If you’re looking for a vegetarian option, try the vegan plantain and jackfruit or green banana and pork pastello. With these recipes, you’ll be transported to the islands with every delicious bite!
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