Chicken and Potato Pastelillos (Baked Empanadas)

These baked chicken and potato pastelillos come together with simple ingredients and freeze beautifully. A great make-ahead dinner or snack that everyone at the table is happy to see.

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I love recipes like this. You make a big batch, and somehow dinner tonight and a few easy meals later in the week are all handled at once.

These chicken and potato pastelillos are baked instead of fried, which keeps things less messy and a little lighter. The filling comes together in one skillet with shredded chicken, diced potatoes, sofrito, and Sazon seasoning. Then everything gets tucked into Goya pastry disks and baked until golden.

They freeze really well, which is half the reason I keep coming back to this recipe. You can make a full batch on a Sunday afternoon, divide them into freezer bags, and have something good on hand for weeks.

If you have never cooked with Goya pastry disks before, they are worth finding. They are in the freezer section near the Hispanic foods at most grocery stores. You just thaw them, roll them out slightly, fill them, and seal the edges with a fork. No pastry-making required.

Why You’ll Love This Recipe

• These pastelillos are baked instead of fried, so they’re less messy to make and a little lighter.
• They freeze really well and reheat quickly in the toaster oven, which makes them great for meal prep.
• The filling comes together in one skillet with straightforward, easy-to-find ingredients.
• Goya pastry disks take all the fuss out of making the dough from scratch.
• This recipe makes about 30 pastelillos, so it’s a great one to make when you want to stock the freezer.

What Makes This Recipe Work

• Sofrito does a lot of the seasoning work here, bringing garlic, peppers, and herbs together in one ingredient without a long list of add-ins.
• Sazon seasoning gives the filling its warm color and savory flavor, which is exactly what you want in the finished pastelillo.
• Cooking the potatoes right in the skillet with the chicken lets them absorb the flavors of the sofrito and lime as they soften.
• Lightly spraying the tops of the pastelillos before baking gives them a little crispiness that makes them feel closer to the fried version.
• Letting the filling cool slightly before assembling makes the whole process much easier and keeps the pastry from getting soggy.

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 Chicken and Potato Pastelillos

Preheat the Oven

Preheat the oven to 350°F and line a few baking sheets with parchment paper.

Make the Filling

Heat the olive oil in a large skillet over medium heat. Add the garlic and sofrito and cook until fragrant, about 2 minutes. Add the shredded chicken, lime juice, and diced potatoes. Cover and cook until the potatoes are soft, about 8 to 10 minutes. Add the Sazon packets and the water, then simmer for another 10 minutes. Stir in the cheese, remove from heat, and let the filling cool slightly before assembling.

Roll and Fill the Pastry Disks

On a lightly floured surface, roll each pastry disk out just a little until it is slightly larger and thinner. Place 2 to 3 tablespoons of the filling on one side of the disk. Moisten the edges with a little water, then fold the disk over to form a half-moon shape.

Seal and Arrange

Use a fork to press and crimp the edges closed. Transfer the filled pastelillos to the prepared baking sheets.

Bake

Lightly spray the tops with cooking spray, which helps them crisp up in the oven. Bake for 35 to 40 minutes, until golden and crispy.

Ingredient Highlights

• Sofrito is a blend of peppers, onion, garlic, and cilantro that is common in Puerto Rican cooking. Goya makes a version that you can find in the freezer section near the pastry disks.
• Sazon seasoning gives the filling its warm, savory flavor without needing to measure out a handful of individual spices.
• Goya pastry disks are the real time-saver in this recipe. They are pliable, easy to work with, and produce a nice golden crust after baking.

Make It Your Way

• Use a Mexican cheese blend instead of cheddar if that’s what you have. Both melt well and work nicely with the filling.
• Add a pinch of red pepper flakes to the filling if you want a little heat.
• Swap in leftover rotisserie chicken to save time. It works just as well as freshly cooked shredded chicken.
• Set up an assembly line if you have a friend or family member to help. It goes much faster with two people filling and crimping.

What to Serve With Pastelillos

• A fresh Greek Village Salad makes a bright, simple side that pairs nicely with the warm pastelillos.
• Stuffed Mushroom Phyllo Bites are a great addition if you’re serving these as part of a larger spread.
• Spinach Artichoke Puff Pastry Appetizers work well alongside these for a party or gathering.

Frequently Asked Questions

Do I need to thaw the pastry disks before using them?

Yes, you’ll want to thaw them first so they are pliable enough to fold and seal. Frozen disks will crack instead of bending cleanly.

Can I freeze these?

Yes, and they freeze really well. Let them cool completely, then transfer to zip-lock bags. To reheat, pop them in the toaster oven straight from the freezer until warmed through and crispy again.

Can I fry these instead of baking them?

You can. A few readers have mentioned they prefer the fried version. Shallow fry in a couple inches of oil over medium heat until golden on both sides.

What can I substitute for sofrito?

If you can’t find sofrito, you can blend together green pepper, red onion, garlic, cilantro, and a little dried oregano into a rough puree. It won’t be exactly the same, but it gets you close.

What can I substitute for Goya pastry disks?

If you can’t find them locally, store-bought pie crust dough cut into circles works as a substitute. The texture will be a little different, but the method is the same.

Simple Tips

• Thaw the pastry disks completely before you start assembling, or they won’t fold cleanly.
• Let the filling cool for at least 10 minutes before assembling. Warm filling makes the dough harder to work with.
• Don’t skip the cooking spray on top. It’s what gives the baked version that slightly crispy finish.
• If you’re making a big batch for the freezer, bake them all first, then cool and freeze. They reheat much better already baked.

Final Thoughts

This is one of those recipes that rewards a little time on a weekend afternoon. You do the prep, bake a full batch, and end up with something good to eat that night and plenty more tucked away in the freezer.

Once you make them once, you’ll probably find yourself making them again whenever you want something a little different on the table.

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