Pastelillos Meat Pies Recipe

Ground beef: The main protein for the filling, providing a rich and hearty base.

Onion: Adds sweetness and depth of flavor to the meat mixture.

Garlic: Provides a pungent and aromatic element to the filling.

Cumin: A warm spice that adds earthiness and complexity.

Paprika: Adds a mild, sweet pepper flavor and a vibrant color.

Tomato sauce: Brings moisture and a tangy richness to the filling.

Empanada dough discs: The pastry that encases the filling, creating a crispy and flaky exterior.

Salt and pepper: Essential seasonings to enhance all the flavors in the dish.

To ensure your empanada dough discs seal properly and don't open during baking, lightly brush the edges with a bit of water before folding them over. This helps create a stronger bond when you press the edges together with a fork.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils are a great vegetarian alternative that mimic the texture of ground meat and absorb flavors well.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• onion - Substitute with leeks: Leeks provide a subtle onion-like flavor and add a different texture to the filling.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a more concentrated flavor.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor and a bit of sweetness.

• cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor and can be used in equal amounts.

• cumin - Substitute with chili powder: Chili powder contains cumin and adds a bit of heat and complexity.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish while maintaining the same color and similar flavor.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a slightly different flavor profile but can be used in smaller amounts.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and flavor, though they may be slightly chunkier.

• tomato sauce - Substitute with salsa: Salsa can add a bit of extra flavor and spice, making the filling more complex.

• empanada dough discs - Substitute with pie crust: Pie crust can be used to create a similar flaky texture for the pastelillos.

• empanada dough discs - Substitute with puff pastry: Puff pastry offers a light and airy texture, adding a different but delicious twist.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the filling.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the pastelillos to cool completely at room temperature before storing or freezing. This prevents condensation from forming, which can make the dough soggy.

• For short-term storage, place the cooled pastelillos in an airtight container. Layer them with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• For long-term storage, wrap each pastelillo individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.

• Place the wrapped pastelillos in a single layer on a baking sheet and freeze for about 2 hours. This initial freezing step ensures they don't stick together.

• Once frozen solid, transfer the pastelillos to a large freezer-safe bag or airtight container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• To reheat refrigerated pastelillos, preheat your oven to 350°F (175°C). Place them on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• For reheating frozen pastelillos, preheat your oven to 375°F (190°C). Place the frozen pastelillos on a baking sheet and bake for 25-30 minutes, or until golden brown and heated through.

• Avoid microwaving pastelillos as it can make the dough chewy and less crispy. The oven method ensures they retain their delightful texture.

• If you prefer, you can also reheat pastelillos in an air fryer. Set the air fryer to 350°F (175°C) and cook for 8-10 minutes, or until they are crispy and heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pastelillos on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until they are heated through and the crust is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pastelillos in a single layer in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly. This method will keep the crust nice and crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the pastelillos in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until they are warmed through and the crust is crispy.

• Microwave Method: Place the pastelillos on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may result in a softer crust.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pastelillos on the toaster oven tray. Heat for about 10 minutes or until they are warmed through and the crust is crispy.

• Skillet: Used to cook the ground beef, onions, and garlic until browned and softened.

• Spatula: Handy for stirring and breaking up the ground beef while it cooks.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Measuring spoons: Used to measure out the cumin and paprika accurately.

• Measuring cup: Necessary for measuring the tomato sauce.

• Mixing bowl: Useful for letting the meat mixture cool down before filling the dough discs.

• Rolling pin: Helps to roll out the empanada dough discs if they need to be flattened further.

• Fork: Used to seal the edges of the empanada dough discs.

• Baking sheet: Holds the pastelillos while they bake in the oven.

• Oven: Preheated to 375°F (190°C) for baking the pastelillos until golden brown.

• Cooling rack: Allows the pastelillos to cool down slightly after baking.

Prepare the filling in advance: Cook the ground beef, onion, and garlic mixture the day before and store it in the fridge.

Use pre-made dough: Opt for store-bought empanada dough discs to save time on rolling and cutting.

Batch assembly: Lay out all the dough discs and fill them in one go to streamline the process.

Quick cooling: Spread the cooked filling on a baking sheet to cool it faster before assembling the pastelillos.

Freeze extras: Make a double batch and freeze the extras for a quick meal later.