How to Make Baked Pastelillo {Empanadas} with Chicken & Potatoes

These Puerto Rican Chicken and Potato Pastelillos are awesome right from the oven and also freeze extremely well. Filled to the brim with savory chicken, comforting potatoes, and gooey cheese, this baked version is a healthier alternative to the fried version – without sacrificing any flavor!

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What is the Difference Between Empanadas and Pastelitos and Pastelitos?

A quick google search won’t turn up a concrete answer to the difference between pastelillos and pastelitos and empanadas. 

It could be a difference in size, or the amount of lard in the dough, or even the origin of the recipe in question.  Others say it could be the flakiness of the crust or the way the edges are rolled.

While I haven’t found a definitive answer, what I am certain of though, is that, regardless of what you call them, once you make this recipe, these handheld meat pies will become a staple in your home.

I came up with this pastelillos recipe after enjoying a version a former co-worker used to make. I decided to recreate the recipe myself and, through trial and error, settled on the recipe I’m sharing with you today.

I love the fact that these empanadas are baked instead of fried, so they’re not only less messy to make but a tad bit healthier than some other versions.

What You’ll Need to Make Pastelillos

• 3 packages (10 count) frozen Goya pastry disks (I use a mixture of the orange and plain disks)
• 2 lb. of cooked, shredded chicken
• 2 medium-sized potatoes, diced into ¼ inch cubes
• 2 cups shredded cheese (cheddar or Mexican blend)
• 2 tbsp olive oil
• 2 packets of Sazon con culantro y achiote seasoning (made by Goya)
• 6 tbsp Sofrito (Goya makes a version that is found in the freezer section)
• 6 tbsp lime juice
• 4 cloves garlic, minced
• 1 cup of water
• Cooking spray (or olive oil in a MISTO)

Goya Pastry Disks Are Amazing

I have a total mental block when it comes to rolling out any sort of dough. (I hate it and I’m not good at it.)

These Goya pastry disks (usually found in the Hispanic food section of the freezer aisle) are a game-changer. Since a friend told me about them, I’ve been able to make these pasteillos, empanadas, and handheld fruit pies that don’t look like mutant creatures!

They are so easy to use, you just use your rolling pin to flatten them out a bit before you fill them. That’s it!

How to Make Baked Pastelillos

Step One

First, preheat the oven to 350 degrees Fahrenheit and gathering all of our ingredients.

You’ll also want to make sure that you have a few baking sheets ready and lined with parchment paper.

Step Two

In a large skillet, heat the olive oil over medium heat and sauté the garlic and sofrito until fragrant. Next, add the shredded chicken, lime juice, and potatoes, cover, and cook until the potatoes are soft, about 8-10 minutes.

Add the Sazon packets along with 1 cup of water and simmer for another 10 minutes.

Next, stir in cheese and remove from heat.

Allow chicken and potato mixture to cool slightly and transfer to a large bowl.

Step Three

On a lightly floured surface, roll the pastry disks out just a tiny bit, until they are slightly larger in diameter and thinner.

Place 2-3 tablespoons of the chicken and potato mixture on one side of the pastry disk. (Really, just eyeball this…you will get the hang of the correct amount as you go along.)

Moisten the edges of the disk with water and fold the disk in half, creating a half-moon-shaped pastry. Next, use a fork to crimp the edges to seal.

Step Four

Transfer pastelillos to a cookie sheet. In addition, use your MISTO or cooking spray to lightly spray the tops of the pastelillos. (This will help give them a slightly crispy, “fried” feel, even though we are going to bake them.)

Bake at 350 degrees for 35-40 minutes, until crispy.

What is Sofrito Made From?

Sofrito is generally made from finely chopped:

• green peppers
• red peppers
• yellow peppers
• garlic
• red onions
• cilantro,
• oregano
• apple cider vinegar
• tomato paste

What Can I Substitute for Sofrito?

While there really isn’t a substitute for sofrito, you could chop peppers, red onion, and fresh chopped cilantro. Mix them together and add some minced garlic and dried oregano.

Again, it won’t taste the same, but it’s about as close to a substitute for sofrito as you’re likely to get.

How Long Does Sofrito Last?

Very good question because if you purchase a tub of Goya Sofrito, you’ll have a lot left after making this recipe!

Make sure to store it in the freezer and it will last about a year frozen. If you keep it in the refrigerator, it will last about 3-4 months.

What Else Can I Use Sofrito For?

You can also use any leftover Sofrito to add extra flavor to:

• beans
• meat – chicken steak, or pulled pork
• stews
• rice
• scrambled eggs
• vegetable dishes

You can also pull out some tortilla chips and eat it like a salsa!

The More the Merrier

If you like to cook with your kids, this is a great recipe to set up an assembly line and get everyone involved. 

In fact, recently, I had a friend over and we spent an afternoon making 4 batches of these pastelillos. 

After we were done baking, we each poured a glass of wine and divvied these up in freezer bags for our families…the definition of a successful day in my book!

Other Awesome Meals You’ll Love:

• Quick & Delicious 20-Minute Rosemary Chicken
• Quick and Easy Chicken Parmesan
• Shredded Chicken Paprikash Soup
• Kid Favorite Egg McMuffin Quiche – It’s SO Easy to Make!
• Chicken Pesto Pasta in a Hurry
• The Easiest Chicago Style Italian Beef Recipe Ever

Puerto Rican Pastelillos (Emanadas)

Print Recipe

These pastelillos are awesome right from the oven and also freezer friendly, making them a convenient item to serve for lunch, dinner, or a quick snack.  Just thaw and pop them in the toaster oven to reheat quickly.

Prep Time:40 minutes mins

Cook Time:40 minutes mins

Ingredients

• 3 packages 10 count frozen Goya pastry disks (I use a mixture of the orange and plain disks)
• 2 lb. of cooked shredded chicken
• 2 medium-sized potatoes diced into ¼ inch cubes
• 2 cups shredded cheese cheddar or Mexican blend
• 2 tbsp olive oil
• 2 packets of Sazon con culantro y achiote seasoning made by Goya
• 6 tbsp Sofrito Goya makes a version that is found in the freezer section
• 6 tbsp lime juice
• 4 cloves garlic minced
• 1 cup of water
• Cooking spray or olive oil in a MISTO

Instructions

Step One

• First, preheat the oven to 350 degrees Fahrenheit and gathering all of our ingredients.
• You'll also want to make sure that you have a few baking sheets ready and lined with parchment paper.

Step Two

• In a large skillet, heat the olive oil over medium heat and sauté the garlic and sofrito until fragrant. Next, add the shredded chicken, lime juice, and potatoes, cover, and cook until the potatoes are soft, about 8-10 minutes.
• Add the Sazon packets along with 1 cup of water and simmer for another 10 minutes.
• Next, stir in cheese and remove from heat.
• Allow chicken and potato mixture to cool slightly and transfer to a large bowl.

Step Three

• On a lightly floured surface, roll the pastry disks out just a tiny bit, until they are slightly larger in diameter and thinner.
• Place 2-3 tablespoons of the chicken and potato mixture on one side of the pastry disk. (Really, just eyeball this…you will get the hang of the correct amount as you go along.)
• Moisten the edges of the disk with water and fold the disk in half, creating a half-moon-shaped pastry. Next, use a fork to crimp the edges to seal.

Step Four

• Transfer pastelillos to a cookie sheet. In addition, use your MISTO or cooking spray to lightly spray the tops of the pastelillos. (This will help give them a slightly crispy, “fried” feel, even though we are going to bake them.)
• Bake at 350 degrees for 35-40 minutes, until crispy.

Video

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Notes

If you have kids, this is a great recipe to set up an assembly line and get everyone involved.  Recently, I had a friend over and we spent an afternoon making 4 batches of these pastelillos.  After we were done baking, we each poured a glass of wine and divvied these up in freezer bags for our families!

Course: Chicken

Servings: 30

Author: Snug and Cozy Life