20 Delicious Puerto Rican Pastillos Recipes Amazing

Zesty flavors and vibrant spices await in our roundup of 20 Delicious Puerto Rican Pastillos Recipes Amazing! Whether you’re craving a quick dinner fix or eager to explore the rich tapestry of Puerto Rican comfort food, these pastillos promise to transport your taste buds to the sunny Caribbean. Dive in and discover your next favorite dish that’s sure to spice up your meal rotation!

Traditional Puerto Rican Pastillos

Kicking off today’s culinary adventure, I’m thrilled to share my take on Traditional Puerto Rican Pastillos. This dish holds a special place in my heart, reminding me of the vibrant streets of San Juan and the warm, inviting kitchens where these savory pockets are a labor of love.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup vegetable shortening
  • 1/2 cup warm water
• For the filling:
  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomato sauce
  • 1/4 cup green olives, sliced
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt to taste
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a large bowl, mix the flour and salt for the dough. Cut in the vegetable shortening until the mixture resembles coarse crumbs.
2. Gradually add warm water, stirring until a dough forms. Knead lightly on a floured surface until smooth. Cover and let rest for 30 minutes.
3. For the filling, brown the ground beef in a skillet over medium heat. Add onion and garlic, cooking until softened.
4. Stir in tomato sauce, green olives, cumin, oregano, and salt. Simmer for 10 minutes, then remove from heat and let cool.
5. Divide the dough into 12 equal pieces. Roll each into a 6-inch circle on a floured surface.
6. Place 2 tablespoons of filling in the center of each circle. Fold the dough over the filling, sealing the edges with a fork.
7. Heat oil in a deep fryer or large pot to 375°F. Fry the pastillos in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Zesty and golden, these pastillos are a crispy delight with a flavorful, juicy filling. Serve them with a side of hot sauce or a cooling avocado salad for a perfect contrast.

Puerto Rican Pastillos with Beef

Remembering my first bite of Puerto Rican Pastillos with Beef takes me back to a bustling San Juan street corner, where the aroma of seasoned beef wrapped in a tender dough was impossible to resist. Today, I’m sharing my take on this beloved dish, perfect for bringing a taste of Puerto Rico to your kitchen.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup vegetable shortening
  • 1/2 cup warm water
• For the beef filling:
  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomato sauce
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt to taste
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Cut in 1/4 cup vegetable shortening until the mixture resembles coarse crumbs.
2. Gradually add 1/2 cup warm water, stirring until a dough forms. Knead lightly on a floured surface, then cover and let rest for 30 minutes.
3. While the dough rests, heat a skillet over medium heat. Add 1 lb ground beef, breaking it apart, and cook until no longer pink.
4. Add 1 small chopped onion and 2 cloves minced garlic to the beef, cooking until the onion is translucent.
5. Stir in 1/2 cup tomato sauce, 1 tsp ground cumin, 1/2 tsp dried oregano, and salt to taste. Simmer for 10 minutes, then remove from heat.
6. Divide the dough into 12 equal pieces. Roll each into a 6-inch circle on a floured surface.
7. Place 2 tbsp of the beef mixture in the center of each circle. Fold the dough over the filling, sealing the edges with a fork.
8. Heat 2 cups vegetable oil in a deep fryer or large pot to 350°F. Fry the pastillos in batches until golden brown, about 3 minutes per side.
9. Drain on paper towels before serving.

Unbelievably crispy on the outside with a savory, spiced beef filling, these pastillos are a hit at any gathering. Try serving them with a side of hot sauce or a cooling avocado dip for an extra flavor boost.

Puerto Rican Pastillos with Chicken

Unbelievably, the first time I tried Puerto Rican Pastillos with Chicken, I was instantly transported back to my grandmother’s kitchen, where the aromas of savory fillings and crispy dough filled the air. It’s a dish that combines comfort with a burst of flavors, perfect for any day of the week.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup cold water
  • 1/4 cup vegetable shortening
• For the filling:
  • 2 cups cooked chicken, shredded
  • 1/2 cup sofrito
  • 1/4 cup green olives, sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a large bowl, mix the flour and salt for the dough. Gradually add the cold water and vegetable shortening, kneading until a smooth dough forms. Tip: Keep the dough covered with a damp cloth to prevent it from drying out.
2. Heat the olive oil in a skillet over medium heat. Add the sofrito and cook for 2 minutes until fragrant.
3. Add the shredded chicken, green olives, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally, until everything is well combined. Tip: Let the filling cool slightly before assembling to make handling easier.
4. Divide the dough into 8 equal portions. Roll each portion into a thin circle on a floured surface.
5. Place a spoonful of the chicken filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch and to ensure they’re sealed tightly.
6. Heat the vegetable oil in a deep fryer or large skillet to 350°F. Fry the pastillos in batches until golden brown, about 3 minutes per side. Drain on paper towels.

The pastillos come out with a beautifully crispy exterior that gives way to a juicy, flavorful chicken filling. Serve them with a side of hot sauce or a cooling avocado salad for a delightful contrast.

Puerto Rican Pastillos with Pork

Remember the first time I tasted Puerto Rican Pastillos with Pork? It was at a tiny, bustling food stand in San Juan, and the flavors were so vibrant and comforting, I knew I had to learn how to make them at home. Now, it’s a dish that brings a piece of Puerto Rico to my kitchen whenever I crave something hearty and full of soul.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup vegetable shortening
  • 1/2 cup warm water
• For the filling:
  • 1 lb ground pork
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomato sauce
  • 1/4 cup chopped cilantro
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt to taste
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a large bowl, mix the flour and salt for the dough. Cut in the vegetable shortening until the mixture resembles coarse crumbs.
2. Gradually add warm water, stirring until a dough forms. Knead lightly on a floured surface until smooth. Cover and let rest for 30 minutes.
3. For the filling, cook the ground pork in a skillet over medium heat until no longer pink, about 5 minutes. Drain excess fat.
4. Add the onion and garlic to the pork, cooking until softened, about 3 minutes. Stir in the tomato sauce, cilantro, cumin, oregano, and salt. Cook for another 5 minutes, then remove from heat.
5. Divide the dough into 12 equal pieces. Roll each piece into a 6-inch circle on a floured surface.
6. Place about 2 tablespoons of the pork filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, pressing the edges to seal.
7. Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the pastillos in batches until golden brown, about 3 minutes per side. Drain on paper towels.

Biting into these pastillos reveals a crispy exterior giving way to a savory, spiced pork filling that’s simply irresistible. Serve them with a side of hot sauce or a cooling avocado salad for a contrast in temperatures and textures that elevates the whole experience.

Puerto Rican Pastillos with Cheese

Yesterday, I stumbled upon a recipe that brought back memories of my trip to Puerto Rico—Pastillos with Cheese. These delightful pockets of joy are not just a treat to the palate but also a breeze to make, perfect for those who love a quick yet impressive dish.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup water
  • 2 tbsp vegetable oil
• For the filling:
  • 1 cup shredded cheese (I prefer a mix of mozzarella and cheddar)
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
• For frying:
  • 1 cup vegetable oil

Instructions

1. In a large bowl, mix the all-purpose flour and salt for the dough.
2. Add water and vegetable oil to the flour mixture, kneading until a smooth dough forms. Tip: If the dough feels too sticky, add a little more flour.
3. Divide the dough into 8 equal pieces, rolling each into a ball. Cover with a damp cloth and let rest for 10 minutes.
4. While the dough rests, mix the shredded cheese, garlic powder, and black pepper in a bowl for the filling.
5. Roll each dough ball into a 5-inch circle on a floured surface.
6. Place 2 tablespoons of the cheese mixture in the center of each dough circle.
7. Fold the dough over the filling, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
8. Heat vegetable oil in a deep pan to 350°F over medium heat.
9. Fry the pastillos in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
10. Remove with a slotted spoon and drain on paper towels.

Every bite of these pastillos offers a crispy exterior with a gooey, cheesy center that’s utterly irresistible. Serve them with a side of hot sauce or a cool avocado dip for an extra kick.

Puerto Rican Pastillos with Shrimp

Whenever I think of comfort food that packs a punch of flavor, my mind immediately goes to Puerto Rican Pastillos with Shrimp. There’s something about the combination of tender shrimp encased in a crispy, golden dough that makes my taste buds dance. I remember the first time I tried making these at home; the aroma filled my kitchen, transporting me straight to the streets of San Juan.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup cold water
• For the filling:
  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • Salt to taste
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a large bowl, mix the flour and salt for the dough. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together. Wrap the dough in plastic and refrigerate for 30 minutes. Tip: Keeping the dough cold ensures it stays flaky after frying.
3. While the dough chills, heat olive oil in a pan over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
4. Add the shrimp, cumin, paprika, and salt to the pan. Cook until the shrimp are pink and opaque, about 5 minutes. Remove from heat and let cool. Tip: Overcooking the shrimp now can make them rubbery in the pastillos.
5. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles.
6. Place a spoonful of the shrimp filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, pressing the edges to seal. Tip: A little water on the edges can help seal them better.
7. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the pastillos in batches until golden brown, about 3 minutes per side. Drain on paper towels.

Perfectly crispy on the outside with a juicy, flavorful shrimp filling, these pastillos are a hit at any gathering. I love serving them with a side of tangy mango salsa for an extra burst of flavor that complements the shrimp beautifully.

Puerto Rican Pastillos with Vegetables

Unbelievably, the first time I tried Puerto Rican Pastillos with Vegetables, I was on a spontaneous trip to San Juan, and the flaky crust paired with the savory vegetable filling had me hooked from the first bite. Now, I make them at home whenever I crave a taste of that vacation, and they’re always a hit with my family.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold water
  • 1/4 cup vegetable shortening
• For the filling:
  • 1 tbsp olive oil
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1 cup chopped spinach
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Cut in 1/4 cup vegetable shortening until the mixture resembles coarse crumbs.
2. Gradually add 1/2 cup cold water, stirring until a dough forms. Tip: The dough should be pliable but not sticky. If it’s too dry, add a teaspoon of water at a time.
3. Divide the dough into 8 equal pieces, cover with a damp cloth, and let rest for 30 minutes.
4. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onions and 1/2 cup diced bell peppers, sautéing until soft, about 5 minutes.
5. Stir in 1 cup chopped spinach, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until the spinach is wilted, about 2 minutes. Tip: Don’t overcook the vegetables; they should retain some crunch.
6. Roll each dough piece into a 6-inch circle. Place 2 tbsp of the vegetable filling in the center of each circle.
7. Fold the dough over the filling to form a half-moon shape, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
8. Heat oil in a deep fryer to 375°F. Fry the pastillos until golden brown, about 3 minutes per side. Drain on paper towels.

What makes these pastillos truly special is the contrast between the crispy, golden crust and the vibrant, flavorful vegetable filling. Serve them with a side of hot sauce or a cooling avocado dip for an extra kick.

Spicy Puerto Rican Pastillos

Delightfully spicy and bursting with flavor, these Spicy Puerto Rican Pastillos are a testament to the vibrant culinary traditions of Puerto Rico. I remember the first time I tried them at a local festival; the heat, the crunch, and the savory filling had me hooked instantly. Now, I make them at home whenever I crave something with a bit of a kick.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup cold water
  • 1/4 cup vegetable oil
• For the filling:
  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1/2 cup tomato sauce
  • Salt to taste
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a large bowl, mix the flour and salt for the dough. Gradually add the cold water and vegetable oil, kneading until a smooth dough forms. Cover and let it rest for 30 minutes.
2. Heat olive oil in a pan over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the ground beef to the pan, breaking it apart with a spoon. Cook until browned, about 5 minutes.
4. Stir in the cumin, oregano, cayenne pepper, and tomato sauce. Simmer for 10 minutes, then remove from heat and let cool.
5. Divide the dough into 12 equal pieces. Roll each piece into a thin circle on a floured surface.
6. Place a tablespoon of the beef mixture in the center of each dough circle. Fold the dough over the filling, sealing the edges with a fork.
7. Heat the vegetable oil in a deep fryer or large pot to 375°F. Fry the pastillos in batches until golden brown, about 3 minutes per side. Drain on paper towels.

Kick up your next meal with these Spicy Puerto Rican Pastillos, where the crispy exterior gives way to a richly spiced, hearty filling. Serve them with a side of avocado slices or a cooling cilantro lime sauce to balance the heat.

Sweet Puerto Rican Pastillos

Growing up in a neighborhood with a vibrant Puerto Rican community, I was lucky enough to taste the magic of Sweet Puerto Rican Pastillos at every block party. These little pockets of joy, filled with sweet, spiced meat, wrapped in a tender dough, are a testament to the island’s rich culinary tradition. Today, I’m sharing my take on this beloved dish, hoping to bring a piece of Puerto Rico into your kitchen.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup water
  • 1/4 cup vegetable shortening
  • 1 tsp salt
• For the filling:
  • 1 lb ground beef
  • 1/2 cup tomato sauce
  • 1/4 cup sofrito
  • 1 tsp adobo seasoning
  • 1/2 cup pitted green olives, chopped
  • 1/4 cup raisins

Instructions

1. In a large bowl, mix the flour and salt for the dough. Cut in the vegetable shortening until the mixture resembles coarse crumbs.
2. Gradually add water, stirring until a dough forms. Knead lightly on a floured surface until smooth. Tip: Don’t overwork the dough to keep it tender.
3. Divide the dough into 12 equal pieces, rolling each into a ball. Cover with a damp cloth and let rest for 30 minutes.
4. While the dough rests, brown the ground beef in a skillet over medium heat. Drain excess fat.
5. Add tomato sauce, sofrito, adobo seasoning, olives, and raisins to the beef. Cook for 10 minutes, stirring occasionally, until the mixture thickens. Tip: The filling should be moist but not watery.
6. Preheat your oven to 375°F (190°C). Roll each dough ball into a 6-inch circle on a floured surface.
7. Spoon 2 tablespoons of filling onto one half of each dough circle. Fold the other half over, sealing the edges with a fork.
8. Place the pastillos on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown. Tip: For an extra golden finish, brush the pastillos with an egg wash before baking.

Out of the oven, these pastillos boast a flaky crust that gives way to a sweet and savory filling, with pops of briny olives and plump raisins. Serve them with a side of hot sauce for those who like a little kick, or enjoy them as is for a truly authentic experience.

Puerto Rican Pastillos with Mango

Zesty and vibrant, Puerto Rican Pastillos with Mango bring a tropical twist to your table that’s hard to resist. I remember the first time I tried these at a friend’s backyard BBQ; the sweet and savory flavors were unforgettable, and I’ve been hooked ever since.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup cold water
• For the filling:
  • 1 ripe mango, peeled and diced
  • 1/2 cup cooked, shredded chicken
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt.
2. Add 1/4 cup cold butter, cubed, to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
3. Gradually add 1/4 cup cold water, stirring until the dough comes together. Tip: If the dough is too dry, add a teaspoon more water at a time.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes. This helps the gluten relax, making the dough easier to roll.
5. While the dough chills, heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup cooked, shredded chicken, 1/2 tsp ground cumin, and 1/2 tsp garlic powder. Cook for 2-3 minutes, then stir in 1 ripe mango, peeled and diced. Remove from heat.
6. Preheat your oven to 375°F (190°C).
7. Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into 4-inch circles.
8. Place a spoonful of the mango-chicken mixture in the center of each dough circle. Fold over and seal the edges with a fork.
9. Bake on a parchment-lined baking sheet for 20-25 minutes, or until golden brown. Tip: For an extra golden finish, brush the pastillos with a little beaten egg before baking.

These pastillos are a delightful mix of flaky crust and juicy, flavorful filling. Serve them with a side of spicy mango salsa for an extra kick, or enjoy them as is for a perfect snack any time of day.

Puerto Rican Pastillos with Plantains

Just last weekend, I found myself craving something sweet yet savory, a dish that reminds me of my summer trips to Puerto Rico. That’s when I decided to whip up some Puerto Rican Pastillos with Plantains, a delightful treat that combines the sweetness of ripe plantains with a savory filling, all wrapped in a crispy crust. It’s the perfect blend of flavors that transports me back to those sunny beach days every time I take a bite.

Ingredients

• For the filling:
  • 2 ripe plantains, peeled and sliced
  • 1 tbsp olive oil
  • 1/2 cup cooked chicken, shredded
  • 1/4 cup onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 tsp ground cumin
  • Salt to taste
• For the crust:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup water
  • 1/4 cup vegetable oil

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced plantains and cook until golden brown on both sides, about 3 minutes per side. Remove and set aside.
2. In the same skillet, add the onion and garlic, sautéing until translucent, about 2 minutes. Add the shredded chicken, cumin, and salt, cooking for another 2 minutes. Remove from heat.
3. In a large bowl, mix the flour and salt for the crust. Gradually add water and vegetable oil, kneading until a smooth dough forms. Let it rest for 10 minutes.
4. Divide the dough into 8 equal pieces. Roll each piece into a thin circle on a floured surface.
5. Place a spoonful of the chicken mixture and a few slices of cooked plantain in the center of each dough circle. Fold the dough over the filling, sealing the edges with a fork.
6. Heat oil in a deep fryer or large skillet to 350°F. Fry the pastillos until golden brown, about 3 minutes per side. Drain on paper towels.

Delightfully crispy on the outside with a sweet and savory filling, these pastillos are a hit at any gathering. Serve them with a side of hot sauce or a cool avocado dip for an extra flavor kick.

Puerto Rican Pastillos with Corn

Having just returned from a trip to Puerto Rico, I was inspired to bring a taste of the island into my kitchen with these delightful Pastillos with Corn. There’s something about the combination of sweet corn and savory fillings wrapped in a tender dough that feels like a hug from the Caribbean.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup vegetable shortening
  • 1/2 cup warm water
• For the filling:
  • 1 cup sweet corn kernels
  • 1/2 lb ground beef
  • 1 small onion, finely chopped
  • 2 tbsp tomato sauce
  • 1/2 tsp ground cumin
  • Salt to taste

Instructions

1. In a large bowl, mix the flour and salt for the dough. Cut in the vegetable shortening until the mixture resembles coarse crumbs.
2. Gradually add warm water, stirring until a dough forms. Knead lightly on a floured surface until smooth. Tip: Don’t overwork the dough to keep it tender.
3. Divide the dough into 8 equal pieces. Roll each into a ball and let rest, covered, for 15 minutes.
4. While the dough rests, prepare the filling. In a skillet over medium heat, cook the ground beef until browned. Add the onion, corn, tomato sauce, cumin, and salt. Cook for 5 minutes, stirring occasionally. Tip: The filling should be moist but not watery.
5. Roll each dough ball into a 6-inch circle. Place 2 tablespoons of filling in the center of each circle.
6. Fold the dough over the filling to form a half-moon shape. Seal the edges by pressing with a fork. Tip: For a golden finish, brush the pastillos with a little beaten egg before baking.
7. Preheat the oven to 375°F. Bake the pastillos on a greased baking sheet for 20-25 minutes, or until golden brown.

Delightfully crispy on the outside with a juicy, flavorful filling, these pastillos are a testament to Puerto Rican comfort food. Serve them with a side of avocado salad for a complete meal that transports you straight to the tropics.

Puerto Rican Pastillos with Black Beans

Mmm, there’s something truly magical about the combination of flavors in Puerto Rican Pastillos with Black Beans. I remember the first time I tried them at a little roadside stand in San Juan; the crispy exterior giving way to the savory, spiced filling was a revelation. Now, I make them at home whenever I need a taste of the island.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup vegetable shortening
  • 1/2 cup warm water
• For the filling:
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt to taste
• For frying:
  • 1 cup vegetable oil

Instructions

1. In a large bowl, mix the flour and salt for the dough. Cut in the shortening until the mixture resembles coarse crumbs.
2. Gradually add warm water, stirring until a dough forms. Knead lightly on a floured surface until smooth. Tip: Don’t overwork the dough to keep it tender.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. For the filling, heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 5 minutes.
5. Add black beans, cumin, smoked paprika, and salt. Mash the beans slightly and cook for another 5 minutes. Tip: Leaving some beans whole adds texture.
6. Divide the dough into 8 equal pieces. Roll each into a thin circle on a floured surface.
7. Place a spoonful of the bean mixture in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.
8. Heat vegetable oil in a deep skillet to 350°F. Fry the pastillos in batches until golden brown, about 3 minutes per side. Tip: Keep the oil temperature steady for even cooking.
9. Drain on paper towels and serve warm.

Absolutely delightful, these pastillos boast a crispy crust with a hearty, flavorful bean filling. Try serving them with a side of avocado salsa for an extra kick of freshness.

Puerto Rican Pastillos with Rice

Kicking off today’s culinary adventure, I’m thrilled to share a recipe that’s close to my heart—Puerto Rican Pastillos with Rice. It’s a dish that reminds me of summer evenings at my aunt’s house, where the aroma of seasoned meat and sweet plantains filled the air. Let’s dive into making this comforting, flavor-packed meal together.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1/2 cup sofrito
  • 1/4 cup sliced green olives
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
• For the dough:
  • 2 cups masa harina
  • 1 1/2 cups warm water
  • 1/2 tsp salt
• For serving:
  • 2 cups cooked white rice
  • 1 ripe plantain, sliced and fried

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 5 minutes.
2. Stir in sofrito, green olives, cumin, oregano, and salt. Cook for another 5 minutes, then remove from heat. Tip: The filling should be moist but not watery.
3. In a large bowl, mix masa harina, warm water, and salt to form a soft dough. Tip: If the dough feels dry, add a tablespoon of water at a time until it’s pliable.
4. Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a disc about 1/4 inch thick.
5. Place a heaping tablespoon of the beef filling in the center of each disc. Fold the dough over the filling and seal the edges. Tip: Use a bit of water to help seal if necessary.
6. Heat a clean skillet over medium heat. Cook each pastillo for 3-4 minutes on each side, until golden brown.
7. Serve hot pastillos over a bed of white rice, topped with fried plantain slices.

Last but not least, the contrast of the crispy pastillo exterior with the savory beef and sweet plantains is simply irresistible. For an extra touch, drizzle with a bit of hot sauce or serve with a side of avocado slices.

Puerto Rican Pastillos with Avocado

Zesty and vibrant, today I’m sharing a recipe that’s close to my heart—Puerto Rican Pastillos with Avocado. It’s a dish that brings back memories of summer evenings spent in my abuela’s kitchen, where the aroma of fried dough and ripe avocados filled the air. Let’s dive into making this delightful treat together.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup cold water
  • 1/4 cup vegetable oil
• For the filling:
  • 1 ripe avocado, mashed
  • 1 tbsp lime juice
  • 1/4 tsp salt
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt until combined.
2. Add 1/4 cup cold water and 1/4 cup vegetable oil to the flour mixture. Stir until a dough forms. Tip: If the dough feels too dry, add a teaspoon of water at a time until it comes together.
3. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
4. While the dough rests, prepare the filling by mashing 1 ripe avocado with 1 tbsp lime juice and 1/4 tsp salt in a small bowl. Set aside.
5. Divide the dough into 8 equal pieces. Roll each piece into a thin circle, about 5 inches in diameter.
6. Place a tablespoon of the avocado filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Seal the edges by pressing with a fork.
7. Heat 2 cups vegetable oil in a deep fryer or large pot to 350°F. Carefully add the pastillos in batches, frying until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pot to ensure even cooking.
8. Remove the pastillos with a slotted spoon and drain on paper towels. Tip: Serve immediately for the best texture.

Crispy on the outside with a creamy avocado center, these pastillos are a perfect blend of textures and flavors. Try serving them with a side of hot sauce or a sprinkle of sea salt for an extra kick.

Puerto Rican Pastillos with Coconut

Puerto Rican Pastillos with Coconut are a delightful treat that brings a taste of the tropics right into your kitchen. I remember the first time I tried them at a friend’s house; the combination of sweet coconut and tender dough was unforgettable. Now, I make them whenever I need a little escape to the Caribbean.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup water
  • 1/4 cup vegetable shortening
  • 1 tsp salt
• For the filling:
  • 1 cup shredded coconut
  • 1/2 cup sugar
  • 1/4 cup coconut milk
  • 1 tsp vanilla extract

Instructions

1. In a large bowl, mix the flour and salt for the dough.
2. Add the vegetable shortening and water to the bowl, mixing until a dough forms. Tip: If the dough is too sticky, add a little more flour.
3. Divide the dough into 12 equal pieces and roll each into a ball. Cover with a damp cloth and let rest for 30 minutes.
4. While the dough rests, combine the shredded coconut, sugar, coconut milk, and vanilla extract in a bowl for the filling. Mix well.
5. Preheat your oven to 350°F (175°C).
6. Roll each dough ball into a circle about 5 inches in diameter. Tip: Use a rolling pin dusted with flour to prevent sticking.
7. Place a tablespoon of the coconut filling in the center of each dough circle.
8. Fold the dough over the filling to form a half-circle, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
9. Bake the pastillos on a greased baking sheet for 20-25 minutes, or until golden brown.

Nothing beats the crispy exterior giving way to the sweet, moist coconut filling inside. Serve these pastillos warm with a drizzle of honey or a scoop of vanilla ice cream for an extra special treat.

Puerto Rican Pastillos with Pineapple

Last summer, I stumbled upon the most delightful Puerto Rican Pastillos with Pineapple at a local food festival, and I’ve been obsessed ever since. The combination of sweet pineapple and savory meat wrapped in a crispy shell is simply irresistible. Today, I’m sharing my foolproof recipe that brings a taste of the tropics right to your kitchen.

Ingredients

• For the filling:
  • 1 lb ground pork
  • 1 cup diced pineapple
  • 1/2 cup tomato sauce
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/2 tsp salt
• For frying:
  • 2 cups vegetable oil

Instructions

1. Heat 1 tbsp olive oil in a pan over medium heat and add the ground pork. Cook until browned, about 5 minutes.
2. Add the diced pineapple, tomato sauce, salt, and black pepper to the pan. Stir well and simmer for 10 minutes until the mixture thickens. Remove from heat and let it cool.
3. In a large bowl, mix the flour, water, 1/4 cup vegetable oil, and salt to form a dough. Knead until smooth, about 5 minutes.
4. Divide the dough into 12 equal pieces. Roll each piece into a thin circle on a floured surface.
5. Place a spoonful of the pork and pineapple filling in the center of each dough circle. Fold the dough over the filling and seal the edges by pressing with a fork.
6. Heat 2 cups vegetable oil in a deep fryer or large pot to 350°F. Fry the pastillos in batches until golden brown, about 3 minutes per side. Drain on paper towels.

The pastillos come out perfectly crispy on the outside with a juicy, flavorful filling inside. Serve them with a side of hot sauce or a cool pineapple salsa for an extra kick. Trust me, they’re as fun to make as they are to eat!

Puerto Rican Pastillos with Chocolate

Unbelievably delicious and rich, Puerto Rican Pastillos with Chocolate are a treat that transports me straight to the vibrant streets of San Juan every time I make them. I remember my first bite of these flaky, chocolate-filled pastries during a summer festival, and now, recreating them at home brings back those warm memories.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup cold water
• For the filling:
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1 tbsp sugar
  • 1 tsp cinnamon
• For brushing:
  • 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and salt for the dough.
3. Add the cubed butter to the flour mixture, using your fingers to rub it in until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier pastry.
4. Gradually add the cold water, stirring until the dough comes together. Wrap it in plastic and chill for 30 minutes.
5. While the dough chills, mix the chocolate chips, walnuts, sugar, and cinnamon in a bowl for the filling.
6. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into 4-inch squares.
7. Place a tablespoon of the filling in the center of each square. Fold the dough over the filling to form a triangle, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
8. Brush the pastillos with the beaten egg for a golden finish.
9. Bake for 20-25 minutes, or until golden brown. Tip: Let them cool on the baking sheet for a few minutes before serving to prevent the chocolate from oozing out.

Velvety chocolate paired with the crunch of walnuts and the warmth of cinnamon makes these pastillos irresistibly good. Serve them warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat.

Puerto Rican Pastillos with Nutella

Deliciously sweet and satisfying, Puerto Rican Pastillos with Nutella are my go-to treat when I’m craving something indulgent yet easy to make. I remember the first time I tried them at a friend’s house; the combination of flaky pastry and creamy Nutella was unforgettable.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold water
  • 1/4 cup vegetable oil
• For the filling:
  • 1 cup Nutella
  • 1 tbsp powdered sugar (for dusting)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt until well combined.
2. Add 1/2 cup cold water and 1/4 cup vegetable oil to the flour mixture. Stir until a dough forms. Tip: If the dough is too sticky, add a little more flour.
3. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 15 minutes.
4. Divide the dough into 8 equal pieces. Roll each piece into a thin circle, about 6 inches in diameter.
5. Spread 2 tbsp Nutella evenly over each dough circle, leaving a small border around the edges.
6. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal. Tip: Use a fork to crimp the edges for a decorative touch.
7. Heat a skillet over medium heat and cook each pastillo for about 2-3 minutes on each side, until golden brown. Tip: Avoid overcrowding the skillet to ensure even cooking.
8. Remove from heat and dust with powdered sugar before serving.

Warm and crispy on the outside with a molten Nutella center, these pastillos are perfect with a cup of coffee or as a dessert. Try serving them with a scoop of vanilla ice cream for an extra special treat.

Puerto Rican Pastillos with Dulce de Leche

Nothing brings back memories of my trip to Puerto Rico like the sweet, creamy delight of Pastillos with Dulce de Leche. These little pockets of joy are not just a treat; they’re a journey back to the sunny beaches and vibrant streets of San Juan. I remember watching a local abuela roll out the dough with such care, a tradition I’ve proudly adopted in my own kitchen.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/2 tsp salt
• For the filling:
  • 1 cup dulce de leche
  • 1 tbsp powdered sugar (for dusting)

Instructions

1. In a large mixing bowl, combine the flour and salt. Gradually add water and vegetable oil, mixing until a dough forms. Tip: The dough should be soft but not sticky; adjust with a little more flour if needed.
2. Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle on a lightly floured surface.
3. Place 1 tablespoon of dulce de leche in the center of each dough circle. Fold the dough over the filling, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch and to ensure they’re sealed tightly.
4. Heat a large skillet over medium heat (350°F). Cook the pastillos in batches, 2-3 minutes per side, until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer the cooked pastillos to a plate and dust with powdered sugar while still warm.

Absolutely divine when served warm, the pastillos offer a delightful contrast between the crispy exterior and the molten dulce de leche inside. For an extra touch, serve with a scoop of vanilla ice cream or a drizzle of extra dulce de leche on top.

Conclusion

Puerto Rican pastillos are a treasure trove of flavors waiting to be explored in your kitchen! This roundup of 20 delicious recipes offers something for everyone, from savory to sweet. We invite you to dive in, try these mouthwatering dishes, and share your favorites in the comments. Loved what you saw? Don’t forget to pin this article on Pinterest to spread the joy of Puerto Rican cuisine!