Crispy Puerto Rican Beef Pastelillos
These homemade Puerto Rican pastelillos are filled with savory beef picadillo and wrapped in buttery homemade dough. Fried until golden and crispy, they’re comforting, flavorful, and perfect for sharing with family or enjoying as a satisfying homemade meal or snack.
Ingredients
Homemade Pastelillo Dough
- 2½ cups organic unbleached all-purpose flour
- 1 tsp salt
- ½ cup cold unsalted butter, cubed
- 1 large egg
- ⅓ cup cold water
- 1 tbsp fresh lime juice or white vinegar
Picadillo Filling
- 1 lb grass-fed ground beef
- 1 tbsp ghee
- ½ small organic yellow onion finely diced
- ½ organic bell pepper any color, finely diced
- 2 cloves organic garlic minced
- ½ organic golden potato peeled and diced into small ¼-inch cubes
- ½ cup tomato sauce
- ½ cup beef broth
- 1½ tsp adobo seasoning
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp paprika
- ¼ tsp black pepper
- Salt to taste
For Frying
- Ghee enough to fill your pan approximately 1½–2 inches deep
- For Baking
- 1 egg beaten, for brushing
Instructions
Make the Dough
- Add the flour and salt to a large mixing bowl and whisk to combine.
- Add the cold cubed butter. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some small pieces of butter remaining.
- In a separate bowl, whisk together the egg, cold water, and fresh lime juice or white vinegar.
- Gradually add the wet mixture to the flour while stirring until a dough begins to form.
- Transfer the dough to a lightly floured surface and knead gently for 1–2 minutes, just until smooth.
- Form the dough into a ball and wrap tightly in plastic wrap.
- Refrigerate for at least 30 minutes. The dough can be refrigerated for up to 2 days.
Make the Picadillo
- Heat 1 tablespoon ghee in a large skillet over medium heat.
- Add the diced onion and bell pepper. Cook for 3–4 minutes, until softened.
- Add the garlic and cook for about 30 seconds, until fragrant.
- Add the ground beef and break it apart. Cook until browned and completely cooked through.
- Add the diced golden potato and stir into the beef.
- Add the tomato sauce, beef broth, adobo, cumin, oregano, paprika, and black pepper. Stir well.
- Bring the mixture to a gentle simmer.
- Cover and cook for 12–15 minutes, stirring occasionally, until the potatoes are fork-tender.
- Remove the lid and continue cooking for another 3–5 minutes, allowing excess liquid to reduce. The picadillo should be moist and flavorful but not watery.
- Taste and adjust the seasoning and salt as needed.
- Remove the picadillo from the heat and let it cool completely before filling the pastelillos. Warm or hot filling can soften the dough, make it difficult to work with, and cause the pastelillos to open while cooking.
Shape the Pastelillos
- Remove the chilled dough from the refrigerator and divide it into as many portions as the number of pastelillos you want to make.
- Roll each portion into a ball.
- Working with one dough ball at a time, flatten it with your hands or roll it out with a dough roller until you have a round disc in your desired size.
- Keep each dough disc relatively thin—just thick enough to hold the filling without tearing. Avoid making the dough too thick, as this can result in an overly doughy pastelillo that doesn’t cook properly.
- Place approximately 2–3 tablespoons of completely cooled picadillo in the center of each disc, adjusting the amount according to the size of your pastelillo.
- Fold the dough over the filling to create a half-moon.
- Gently press around the filling to remove excess air, then firmly seal the edges.
- Crimp the edges with a fork to ensure they are securely sealed.
- Repeat with the remaining dough and filling.
Fry the Pastelillos
- Add enough ghee to a deep skillet or heavy-bottomed pan to reach approximately 1½–2 inches deep.
- Heat the ghee to 350°F over medium to medium-high heat.
- Carefully place 2–3 pastelillos into the hot ghee, making sure not to overcrowd the pan.
- Fry for approximately 2–3 minutes per side, or until golden brown and cooked through.
- Remove with tongs or a slotted spoon and place on a wire rack or paper towel-lined plate to drain.
- Allow them to cool for a few minutes before serving.
Notes
The ingredients I use throughout my recipes reflect my personal food philosophy, which prioritizes whole, minimally processed foods and higher-quality options when available, such as organic produce, pasture-raised or grass-fed meats, and responsibly sourced ingredients. I encourage choosing these options when they are accessible to you, but they are not required to make a delicious and nourishing meal. Use the ingredients that work best for your lifestyle, preferences, and budget.
Learn more about my preferred ingredients and why I choose them here.