Recipe(tried): Empanadillas o Pastelillos Volaos de Queso o de Guayaba for dearest Gina

I must confess to you my dearest friend that I also favor the excellent Goya products. I use their plantillas for the empanadillas or empanadas or how NOW they call them in Puerto Rico PASTELILLOS. Here is the traditional recipe. My mother used to add to the dough 1 tsp sugar & that provided crispiness & a very distinctive flavor.

Pastelillos (Empanadas or Empanadillas) Volaos de Queso o de Guayaba

3 1/3 cups all purpose flour
1 tablespoon salt (you can add 1 tsp sugar or a little bit more, to taste)
1 teaspoon baking powder
3 1/2 tablespoon shortening, chilled (I use margarine)
1 egg - well beaten
3/4 cup cold water
oil for frying

These may be stuffed with shredded cheese, guava paste, or Picadillo (ground beef - seasoned)

Mix flour, salt, and baking powder. Cut shortening (or margarine) into the flour mixture. Using a blender mix egg and water well. Add liquid mixture to flour and mix well using a fork. Divide the dough into 10 pieces.

Work each piece at a time with a rolling pin until it is the size of a small plate. Add about a tablespoon of stuffing in the middle, fold in half. Secure edges by moistening the edges & pressing them with a fork. Make sure to use plenty of oil to fry them in so that they expand.

Place on paper towels to absorb extra oil. Serve hot. Makes 10 pastelillos.

* You can also use ready-made dough sold at Latin shops called "plantillas."


Goya Brand "discos" are frozen turnover dough circles ready to use in making pastelillos or empanadas de carne. They come in white or yellow dough. They are relatively inexpensive.

The discos come in two sizes and in packages of 10 or so circles which you just have to stuff and seal. Handle these after being at room temperature for at least 20 minutes so they are soft. Or cut open one side of the package and put in the microwave on defrost for 10 - 20 seconds. You don't want to defrost them too long because they will stick together. Defrost them for 10 seconds at a time until you can separate the circles. Then let them sit at room temperature for 10 minutes or so and they are ready to handle.

Pastelillos or Empanadas, are as much fun to make as they are to eat. Flaky pastry, packed with your favorite filling, from meat to cheese to fruit paste. Enjoy as an appetizer, main dishes or even dessert.
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Pastelillos de Carne

1/2 lb. ground beef
1 tbsp. olive oil
2 tbsp. sofrito
1 packet Saz n with Coriander and Annatto
1/4 cup tomato sauce
1 tsp. minced garlic or 2 cloves garlic, minced
1/2 onion, diced
1/8 tsp. black pepper
1/2 tsp. oregano
6 large stuffed olives, diced
1 pkg Goya Discos (frozen turnover dough) Yellow or White
oil for frying

In a skillet, heat oil on medium.

Stir in beef and cook until browned.

Stir in remaining ingredients, except discos and frying oil. Lower heat and simmer for 15 minutes or until mixture thickens.

Spoon about 1 tbsp. meat mixture into middle, fold over; moisten edges and seal with a fork.

Heat 2 inches of oil in a deep saucepan on medium. Cook empanadas in batches, turning to brown on both sides. Drain on paper towels.

Your wonderful recipe for Picadillo will be a hit for preparing the empanadillas.

Your friend,

Gladys/PR