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Puerto Rican Pastelillos (Abuela’s Recipe) Made with My Son

Some moments in life feel sacred, and for me, one of those was teaching my son how to make Puerto Rican pastelitos, just like my grandmother taught me.

These crispy, golden turnovers are a staple in Puerto Rican kitchens. Whether filled with ground beef, turkey, pork, melted cheese, or tender greens, they represent more than just food, they’re a connection to our roots.

This time, we made a batch together:

One filled with ground beef, cheese, and spinach
Another with ground turkey, cheese, and spinach

We folded, crimped, and fried them together, keeping the tradition alive. And now, I’m sharing it with you. 💛

There’s something about cooking these old recipes that stitches time together, past and present, laughter and quiet, storms and color. It’s not just food. It's a memory you can taste.

Ingredients You'll Need:

For the Filling (Beef or Turkey Version):

1 lb ground beef or ground turkey
½ red bell pepper, diced
½ small onion, diced
3 garlic cloves, minced
1 tbsp sofrito
1 tsp cumin
1 packet Sazon
1 tsp adobo seasoning
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper to taste
2 tbsp fresh cilantro, chopped
2 tbsp fresh parsley, chopped
A small handful of chopped spinach (optional)

For Assembly:

Goya Discos(empanada dough rounds), thawed
Shredded cheese (cheddar, mozzarella, or your fave)
Small bowl of water (for crimping)
Oil for frying

Step-by-Step Instructions

Step 1 – Sauté the Filling

In a skillet, heat a little oil over medium. Add onions, garlic, and red peppers. Sauté for 2–3 minutes until fragrant.

Add ground meat, breaking it up as it cooks. Stir in sofrito, cumin, sazon, adobo, garlic powder, onion powder, salt, and pepper. Add spinach if using.

Once browned and fully cooked, stir in chopped cilantro and parsley. Remove from heat and let it cool in a bowl.

Step 2 – Stuff the Discos

Lay out your Goya discos on a clean surface. Add a spoonful of cooled meat filling and a pinch of shredded cheese in the center of each and extra spinach if you have left over.

Fold over to create a half-moon shape.

Step 3 – Crimp the Edges

Dip the end of a fork in water and press along the edges of the pastelito to seal.

The water helps create a strong seal so they don’t pop open while frying.

Step 4 – Fry Until Golden

In a large pan, heat oil (about 1 inch deep) over medium heat. Once hot, carefully place 2–3 pastelitos in at a time.

Fry until golden brown and crispy on both sides about 3 minutes per side.

Transfer to a paper towel-lined plate to drain.

Step 5 – Serve With Sauce

Traditionally, pastelitos are served with hot sauce or mayo ketchup. In my home, we love pairing them with a homemade herb aioli for something creamy, tangy, and garden-fresh.

Why You’ll Love This Recipe:

🥟 A true taste of Puerto Rican tradition

👩‍👦 A family-friendly cooking activity

🧄 Packed with bold, seasoned flavor

🧀 Melty cheese + crispy dough = perfection

💛 Passed down through generations

📺 Watch the Recipe in Action.

💬 Let’s say Connect

Want more slow-living garden inspiration + fresh recipes? Sign up for my monthly Garden Gathering Newsletter ADD LINK where I share behind-the-scenes garden wins, my favorite in-season dishes, plant of the month and tips for your own garden to table recipes.

Tag me when you try a recipe, remix it, or just want to share a garden moment — I’d love to see it 🌸💛

Puerto Rican Pastelillos (Abuela’s Recipe) Made with My Son

Some moments in life feel sacred, and for me, one of those was teaching my son how to make Puerto Rican pastelitos, just like my grandmother taught me.

These crispy, golden turnovers are a staple in Puerto Rican kitchens. Whether filled with ground beef, turkey, pork, melted cheese, or tender greens, they represent more than just food, they’re a connection to our roots.

This time, we made a batch together:

There’s something about cooking these old recipes that stitches time together, past and present, laughter and quiet, storms and color. It’s not just food. It's a memory you can taste.

Ingredients You'll Need:

For the Filling (Beef or Turkey Version):

For Assembly:

Step-by-Step Instructions

Step 1 – Sauté the Filling

In a skillet, heat a little oil over medium. Add onions, garlic, and red peppers. Sauté for 2–3 minutes until fragrant.

Add ground meat, breaking it up as it cooks. Stir in sofrito, cumin, sazon, adobo, garlic powder, onion powder, salt, and pepper. Add spinach if using.

Once browned and fully cooked, stir in chopped cilantro and parsley. Remove from heat and let it cool in a bowl.

Step 2 – Stuff the Discos

Lay out your Goya discos on a clean surface. Add a spoonful of cooled meat filling and a pinch of shredded cheese in the center of each and extra spinach if you have left over.

Fold over to create a half-moon shape.

Step 3 – Crimp the Edges

Dip the end of a fork in water and press along the edges of the pastelito to seal.

The water helps create a strong seal so they don’t pop open while frying.

Step 4 – Fry Until Golden

In a large pan, heat oil (about 1 inch deep) over medium heat. Once hot, carefully place 2–3 pastelitos in at a time.

Fry until golden brown and crispy on both sides about 3 minutes per side.

Transfer to a paper towel-lined plate to drain.

Step 5 – Serve With Sauce

Traditionally, pastelitos are served with hot sauce or mayo ketchup. In my home, we love pairing them with a homemade herb aioli for something creamy, tangy, and garden-fresh.

Why You’ll Love This Recipe:

🥟 A true taste of Puerto Rican tradition

👩‍👦 A family-friendly cooking activity

🧄 Packed with bold, seasoned flavor

🧀 Melty cheese + crispy dough = perfection

💛 Passed down through generations

📺 Watch the Recipe in Action.

💬 Let’s say Connect

Want more slow-living garden inspiration + fresh recipes? Sign up for my monthly Garden Gathering Newsletter ADD LINK where I share behind-the-scenes garden wins, my favorite in-season dishes, plant of the month and tips for your own garden to table recipes.

Tag me when you try a recipe, remix it, or just want to share a garden moment — I’d love to see it 🌸💛

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