Caribbean: Puerto Rico: Puerto Rican Pastelillos (Meat Turnovers)

Caribbean: Puerto Rico: Puerto Rican Pastelillos (Meat Turnovers)



3 1/2 cups of flour
2 teaspoons of baking powder
2 1/2 tsp of salt
1/4 cup vegetable shortening
1 egg, slightly beaten
3/4 cup of water
vegetable oil for frying
4 cups Puerto Rican picadillo
Sift flour, baking powder and salt into a large bowl.

Add flour and shortening in a large bowl. Using a pastry cutter or fork cut the shortening into the flour. Add the egg and mix using a fork.

Add the water a little at a time, mixing with a fork. When done mixing the dough will be brittle or in pieces.

Dust a work surface with flour, turn the dough out on the work surface. Press the dough together into a rough ball. Knead the dough using your palm, as if you were washing clothes on an old washboard.

Knead until the dough is soft and smooth. Form into a ball, cover with a plastic wrap and let it rest for 30 minutes.

Line a sheet pan with parchment paper. Roll dough out into a rope about 15 inches long. (I roll, pull and squeeze) Once rolled out cut off disks about ¾ of an inch thick. Dust your rolling pin and workspace and roll out into a 1/8 thin circle.

If you have a pasta roller, you can use it to roll out the dough rounds. Lay dough rounds on a prepared sheet pan and cover with a clean kitchen towel. If you need to layer, the rounds place a piece of parchment between the layers.



Take a round of dough and place 1 spoonful of picadillo or filling of choice in the center. Be careful not to get any food along the edges or it will not seal properly.

Using the tip of your fingers wet the edges of the dough with water. Fold over to make a half-moon. Pinch the dough together using your fingers, then go over it, pressing it with the teeth of a fork. Return to sheet pan and cover. Repeat with remaining rounds and filling.

Line a large plate with paper towels. Heat 1 1/2 inches of oil to 350 degrees in a large deep skillet. Working in batches, carefully place turnovers into the oil.

They should almost immediately begin to puff and float, cook on each side about 2 minutes, or until golden brown and crispy.

Transfer to a plate to drain and let cool.

Author: orenalwpusr

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