pasteles puerto rico recipe
The Best pasteles puerto rico recipe
My kids have always been big fans of pasteles, too. They’re not too sweet, not too salty, and the way the dough holds together makes them easy to eat. Plus, they’re great for leftovers—you can reheat them in the oven or microwave, and they stay moist for days. I also appreciate how balanced they are, with protein from the filling and a touch of sweetness that makes them feel indulgent without being overly heavy. It’s a dish that works for both casual meals and festive occasions, and the fact that it’s packed with flavor makes it a favorite in my household.
Classic Puerto Rican Pasteles
A rich, spiced meat filling wrapped in flaky pastry, these traditional Puerto Rican pasteles are perfect for festive gatherings. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup water
- 1 tbsp oil
- 1 lb ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 cup tomato sauce
- 1/2 cup chicken broth
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a bowl, mix flour, salt, water, and oil until a smooth dough forms. Cover and let rest for 30 minutes. -
2
In a separate bowl, cook ground pork until browned. Add onion, garlic, bell pepper, and spices, cooking until the vegetables soften. Stir in tomato sauce and broth, then simmer for 10 minutes. -
3
Roll the dough to about 1/4-inch thickness. Cut into 8 squares. Place 2 tablespoons of filling in the center of each square, fold the dough over, and seal the edges with a little water. -
4
Place pasteles on a baking sheet lined with parchment paper. Bake for 45–50 minutes, until golden brown and crisp.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pastry cutter
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Puerto Rican Pasteles Works
❓ Frequently Asked Questions About Puerto Rican Pasteles
How do I store pasteles puertorriqueños?
You can keep them in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days or freeze for up to three months. When reheating, warm them gently in the oven at 350°F until heated through, about 15–20 minutes.
Can I make the filling ahead of time?
Yes, the sweet red bean filling can be prepared a day in advance and refrigerated. For best texture, let it sit at room temperature for 30 minutes before assembling the pasteles.
What’s the secret to keeping the pasteles moist?
Use a well-seasoned cast-iron skillet or heavy pan for cooking—they absorb less oil and stay tender. Also, avoid overcrowding the pan; cook in batches if needed. For extra moisture, brush the tops lightly with a bit of melted butter before serving.
Are there any substitutions for the traditional ingredients?
The filling calls for red beans and pork, but you can use white beans (like navy) for a lighter texture if preferred. For a vegetarian version, swap the pork for mushrooms or a plant-based sausage. The dough itself is simple—just flour, salt, and water—so no substitutions are needed there.
How do I know when the pasteles are done cooking?
They’re ready when the tops are golden brown and crisp, and the filling is bubbling gently. Use a toothpick to check—the filling should be hot and slightly sticky, not raw. If the dough looks dry, add a splash of water or milk to the pan while cooking.
