Season 12 - Lunch / S12L12
Pastelillos de Carne (Beef Turnovers)
Prep: 20 minutesCook: 15 minutesTotal: 35 minutes
Story
Don Luis remembers the days when his grandma made pastelillos in her countryside kitchen, with oil popping and kids peeking around the corner. Back then, you’d get scolded if you stole one before it cooled down. Now, in his rustic-modern kitchen with his trusty jean-and-leather apron, Don Luis teaches us how to make these golden pockets of joy, sharing the flavors and memories of Puerto Rico one turnover at a time. Time & Details
Ingredients
- 1 lb ground beef 🥩
- 10 empanada discs (frozen Goya brand works great) 🫓
- 0.5 small onion, finely diced 🧅
- 0.5 green bell pepper, diced 🫑
- 1 garlic clove, minced 🧄
- 0.25 cup tomato sauce 🍅
- 1 tsp sazón with achiote ✨
- 1 tsp adobo or salt & pepper to taste 🧂
- 0.25 cup chopped olives (optional) 🫒
- Vegetable oil for frying 🛢️
Instructions
- 1In a hot skillet, brown the ground beef until fully cooked.
- 2Add onion, pepper, and garlic. Cook for 3–5 minutes until soft and fragrant.
- 3Stir in tomato sauce, sazón, adobo, and olives. Let it all simmer for 5 minutes to blend the flavors.
- 4Allow the meat to cool slightly before assembling.
- 5Place 1–2 tablespoons of the beef mixture in the center of each dough disc.
- 6Fold into a half-moon shape and seal the edges with a fork.
- 7Fry in hot oil (about 350°F / 175°C) until golden and crispy, around 2–3 minutes per side.
- 8Drain on paper towels and let them cool just enough to grab without burning your fingers (but no promises).
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
Read our mission →