Puerto Rican Pork Empanadas (Pastelillos) by @spinachandbacon

50 min
Medium

10 servings

🐖

450 g

Ground Pork

🫑

30 ml

Sofrito

🌶️

1 tsp

Goya Adobo

🌿

0.6 ml

Oregano

🧂

0.13 tsp

Seasoning Salt

🍅

3 tbsp

Goya Tomato Sauce Picante

🧀

110 g

Shredded Melting Cheese

🥟

10

Empanada Discs

🛢️

Oil

🫒

7.5 ml

Olive Oil

Preparation Steps

  1. Step 1/16

    Heat 1/2 tablespoon olive oil in a large frying pan over medium heat.

    olive oil
    🍳large frying pan

  2. Step 2/16

    Add 2 tablespoons sofrito to the pan and cook until fragrant, about 3 minutes.

    sofrito
    🍳large frying pan
    🥄spatula

  3. Step 3/16

    Add 1 pound ground pork to the pan and break it up with a spatula.

    ground pork
    🍳large frying pan
    🥄spatula

  4. Step 4/16

    Season the pork with 1 teaspoon Goya Adobo seasoning, 1/8 teaspoon dried oregano, and 1/8 teaspoon seasoned salt.

    Goya Adobo seasoning
    dried oregano
    seasoned salt
    🍳large frying pan
    🥄spatula

  5. Step 5/16

    Cook the pork until almost fully cooked, stirring occasionally.

    ground pork
    🍳large frying pan
    🥄spatula

  6. Step 6/16

    Stir 3 tablespoons seasoned spicy tomato sauce into the pork mixture and cook until the pork reaches 160°F (71°C).

    seasoned spicy tomato sauce
    ground pork
    🍳large frying pan
    🥄spatula
    🌡️meat thermometer

  7. Step 7/16

    Remove the pork filling from the heat and let it cool slightly before assembling.

    ground pork
    🍳large frying pan

  8. Step 8/16

    Shred 1 cup Chihuahua cheese if it is not already shredded.

    shredded Chihuahua cheese
    🧀cheese grater

  9. Step 9/16

    Place 1 thawed empanada disc on a cutting board and roll it slightly thinner, especially around the firm outer edge.

    empanada discs
    🪵cutting board
    🪵small rolling pin

  10. Step 10/16

    Add 1 to 2 tablespoons pork filling to the bottom center of the disc and top it with a small amount of shredded Chihuahua cheese.

    ground pork
    shredded Chihuahua cheese
    empanada discs
    🪵cutting board

  11. Step 11/16

    Fold the disc over the filling and pinch the edges closed.

    empanada discs
    🪵cutting board

  12. Step 12/16

    Press the edges with a fork on both sides to seal the empanada securely.

    empanada discs
    🍴fork
    🪵cutting board

  13. Step 13/16

    Repeat the filling and sealing process with the remaining 9 empanada discs.

    empanada discs
    ground pork
    shredded Chihuahua cheese
    🪵cutting board
    🪵small rolling pin
    🍴fork

  14. Step 14/16

    Pour enough frying oil into a large frying pan to reach at least 2 inches deep and heat it over medium heat.

    frying oil
    🍳large frying pan

  15. Step 15/16

    Fry the empanadas in batches until golden brown on both sides, about 2 to 3 minutes per side.

    empanada discs
    frying oil
    🍳large frying pan
    🥄spatula

  16. Step 16/16

    Transfer the fried empanadas to a paper towel-lined plate and serve warm.

    empanada discs
    🥄spatula
    🍽️paper towel-lined plate

Composition

Ingredients

Types

Meat, Condiment, Vegetables, Dough, Grains, Oil

Ingredients

Ground pork, Sofrito, Goya Adobo, Oregano, Seasoning salt, Goya Tomato Sauce Picante, Shredded melting cheese, Empanada discs, Oil, Olive oil

Allergens

Wheat

Dietetics

Dietary regimen

High Protein, Low Sugar

Calories

330 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 24g, Fat: 19g, Saturated Fat: 6g, Fiber: 1g, Sugar: 1g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 1.8mg, Sodium: 520mg, Potassium: 260mg

Vitamins

Vitamin A: 80mcg, Vitamin C: 3mg, Vitamin B12: 0.7mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

large frying pan, cutting board, small rolling pin, fork, spatula, meat thermometer, cheese grater, paper towel-lined plate

Appliances

stovetop

Type

Type

Type Of Dish

Appetizer, Snack, Main Course, Finger Food

Occasions

Holidays, Party, Potluck, Family Gathering, Game Day

Origin

Source

Platform

instagram

Original Creator

@spinachandbacon

Origin

Cuisine

Puerto Rican, Caribbean, Latin American

Geographic

to inform

Various

Aspect

Texture

Crispy, Crunchy, Flaky, Juicy, Melty, Tender

Flavors

Savory, Porky, Seasoned, Tomato, Herbaceous, Mildly Spicy, Cheesy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked pork empanadas out longer than 2 hours,Keep covered and away from direct heat), fridge : 3 to 4 days (Cool completely before storing,Store in an airtight container,Reheat until the pork filling is hot throughout), freezer : 2 to 3 months (Freeze cooked empanadas in a single layer before transferring to a freezer-safe container,Reheat from frozen in an oven or air fryer for best crispness)