Pastelillos de Pernil con Salsa de Mango

Ingredients

• For the Pernil Filling:
• 1 lb cooked pernil (shredded roast pork)
• 1 tbsp olive oil
• 0.5 small onion, diced
• 2 cloves garlic, minced
• 0.5 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp dried oregano
• 0.25 tsp black pepper
• 0.25 cup tomato sauce
• 2 tbsp sofrito (optional but recommended)
• For the Pastelillos:
• 12 empanada discs (store-bought or homemade)
• 1 egg, beaten (for sealing)
• Oil for frying (or use an air fryer)
• For the Mango Sauce:
• 1 ripe mango, peeled and diced 🥭
• 0.25 cup orange juice 🍊
• 1 tbsp honey
• 1 tbsp lime juice 🍋
• 0.5 tsp salt
• 0.25 tsp cayenne pepper (optional for heat)

Instructions

1. 11️⃣ Prepare the Pernil Filling
2. 2Heat olive oil in a pan over medium heat.
3. 3Sauté onions and garlic for 3 minutes until fragrant.
4. 4Add shredded pernil, cumin, paprika, oregano, black pepper, tomato sauce, and sofrito.
5. 5Stir and cook for 5 minutes, letting flavors combine. Remove from heat and let cool.
6. 62️⃣ Assemble the Pastelillos
7. 7Place 1-2 tbsp of pernil in the center of each empanada disc.
8. 8Brush edges with beaten egg, fold into a half-moon, and press edges with a fork to seal.
9. 93️⃣ Fry or Air-Fry the Pastelillos
10. 10Heat oil in a pan to 350°F (175°C) and fry pastelillos for 2-3 minutes per side, until golden and crispy.
11. 11Air Fryer Method: Brush with oil and air-fry at 375°F (190°C) for 8 minutes, flipping halfway.
12. 12Drain on paper towels and set aside.
13. 134️⃣ Make the Mango Sauce
14. 14Blend mango, orange juice, honey, lime juice, salt, and cayenne (if using) until smooth.
15. 15Adjust seasoning to taste and serve as a dipping sauce.
16. 165️⃣ Serve & Enjoy!
17. 17Plate the pastelillos with a side of mango sauce and fresh cilantro.