Empanadillas de Pastelón
Carolina Ginorio makes it easier to enjoy all the flavors of pastélon on the go with this tasty mashup.
By: Carolina Ginorio | @caroginorio_pr
This recipe is a fun twist on a classic Puerto Rican dish called Pastelón. Pastelón is essentially a meaty lasagna that uses plantain instead of pasta. The layers of fried sweet plantain, saucy ground beef, and melty swiss cheese served are delicious together – and when paired with rice and beans on the side, it's the perfect meal. It's one of my favorites, but I don’t always have time to prep and cook a whole pastelón– cue the Empanadillas de Pastelón.
This recipe is the perfect way to enjoy the sweet and savory flavor combination of pastelón– inside a pocket of perfectly fried dough. Loisa's signature Sofrito cuts the cooking time for this recipe in half, while their Organic Sazón and Organic Adobo add the perfect touch of flavor to the Pastelón filling. These empanadillas are a certified crowd-pleaser, perfect as a party snack, school lunch, or a poolside afternoon treat.
My name is Carolina Ginorio, I was born and raised in San Juan, Puerto Rico. I use my love of food and my background in design to make videos that highlight how fun it is to cook and eat Puerto Rican food. I started cooking as a way to feel at home even when I was far away, so although I may not make it the way your abuela would, each bite is sure to transport you to my favorite island on the globe.
Empanadillas de Pastelón
1 lb ground beef
- ½ red pepper, diced
- ½ green pepper, diced
- 1 small white onion, diced
2 tbsp Sofrito
- 2 garlic cloves, minced
½ tbsp Sazón
½ tbsp of Adobo
- ¼ cup tomato sauce
- Salt and pepper to taste
- 2 ripe sweet plantains
- 2 cups of shredded Swiss cheese
2 tbsp olive oil
- Empanadilla dough discs
Canola oil (or oil of your choice), enough for deep frying
Warm up a pan on medium heat and add in the olive oil.
- Add the bell peppers and onion to the pan, sauté until the onion is translucent.
- Add ground beef and cook until about half of it has browned.
Stir in tomato sauce, Loisa Sazón and Adobo.
- Simmer for 10 minutes or until beef is cooked through.
While the meat cooks, fry the sweet plantains in canola oil.
- Once cooked, let the meat and the plantains cool down.
- Taking an empanadilla dough disk in your hand, add 2 spoonfuls of meat, 1 piece of fried plantain, and top it off with a sprinkle of swiss cheese.
- Fold the dough disk in half to cover the filling and either fold the edges together or use a fork to seal it.
Heat the canola oil on medium high heat and deep fry the empanadillas until golden brown.
Let the empanadillas cool for a couple of minutes, serve and enjoy!
What you'll need:
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