My son has been having pastalito's at a buddies house and he loves them! He keeps asking me to make them. I pulled up a few recipes and empanadas keep coming up also. The mom is taking forever to send me over the recipe.
I went on youtube and watched a few easy ways to make them. But he said they have hamburger in them and I could'nt find that aanywhere.Anyone got any easy recipes on making them for a beginner?

Yes they are the same KIND of thing. They are called Pastellitos in Cuba and Puerto Rico and parts of Central America. The name Empanada is used in Spain, South America and parts of the Pacific. Cornish Pasties and Meat Pies/Patties are what they are called in the United Kingdom and Australia. Italians have the Calzone. Granted the dough and filling is more of a folded Pizza than a Pastele/Pastellito or Empananda. I've had the good fortune to live or travel to these places and love discovering food similarities and differences. Yes, I'm a Foodie!

Pastellitos (Little Pasteles) are just a small or mini version of the popular appetizer. The larger Pasteles are like the size of Hot Pockets and therefore great for a meal. Mini's or Pastellitos are great for small kids and party appetizers. Check out this site for a really detailed 'How To' on Pasteles.
http://www.geocities.com/Heartland/5217/pasteles.htm

Lots of recipies can be found for both savory and sweet varieties. All varietes can be fried or baked. Most savory ones have raisins and green olives and some kind of peppers. Omit those things if your family doesn't like them. Have fun and just put in whatever your family likes. Check other food sites (gourmet, etc) for other recipes.

I've collected several of both types. Here's a recipe found on supermarketguru.com (a great resource site on the food industry). You can substitute water or stock for the prepared coffee in this recipe.

Savory Empanadas
January 1, 2007
Empanadas are pastry turnovers that can be made savory or sweet. They're enormously popular all through Latin and South America and are so ubiquitous that there are as many recipes as there are cooks. Fruit Compote can be used as a filling for sweet empanadas, or use this delicious version of savory fillings. A terrific way to use up leftovers, too. To reduce the fat, use low fat margarine or olive oil instead of butter; and we suggest 7% fat ground beef.

Savory Empanadas


Ingredients:
2 tablespoons butter
2 onions, peeled and finely minced
2 cloves garlic, peeled and finely minced
1 red pepper, seeded and finely minced
2-4 canned whole jalapeño peppers, seeded, drained, and minced
1/2 cup chopped black olives
1 cup prepared coffee
1 1/2 pounds ground beef (7%)
1/2 teaspoon salt
1 teaspoon black pepper

Directions:
Brew the coffee and set aside. Mince the garlic, onions, red and jalapeño peppers, and olives.

In a large skillet, melt the butter and sauté the onions, garlic, and red pepper over very low heat only until they are limp, not brown. Add the jalapeño peppers, olives, and the coffee to the pan and continue to cook over a low heat until ingredients are incorporated. Add the ground beef and separate with a fork, so that it will be lightly browned along with the vegetables. Add salt and pepper and continue to cook until the liquid is nearly all evaporated.

Preheat oven to 400°F. and prepare empanada dough (see recipe below).

Cut the dough into rounds and add two tablespoons of the cooked mixture on one side and fold the plain size over, seal edges with fork tines and repeat, until the dough and mixture are used up.

Place them on several ungreased baking sheets and bake for 10 minutes, then lower the heat to 300°F. and bake an additional 15 minutes.

Serve hot - plain or with salsa, chutney, or yogurt.

YIELD: 18 appetizer size or 8 large entrée size empanadas


Empanada Dough

This recipe can be used to wrap around either a fruity or savory filling.

Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons water

Directions:
Use a medium-size mixing bowl to combine flour and salt. Cut in the shortening until the the mixture is in small pieces, the size of peas. Add a little water to moisten just slightly and form the dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4 inch circles (or smaller if making appetizer sized empanadas) Lightly flour both sides of circles, then add filling and proceed to bake as described above.


Savory Empanadas
Calculated for a serving size of 1 (3.76 oz.)

Recipe yields 18 servings
Nutrient Name Amount per Serving % Daily Value
Calories 210 N/A
Calories from Fat 120 N/A
Total Fat 14 g 21%
Saturated Fat 4.5 g 22%
Trans Fat 0 g
Cholesterol 30 mg 10%
Sodium 255 mg 11%
Total Carbohydrates 13 g 5%
Dietary Fiber < 1 g 2%
Sugars < 1 g
Protein 9 g
Vitamin A 6%
Vitamin C 25%
Calcium 2%
Iron 6%
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. This nutritional analysis assumes usage of 2.5 oz of canned jalapeño peppers.

For more recipes, go to www.archive.supermarketguru.com

If this one looks good try it.

Thankyou Island Pearl
Im going to print this out! The dough seems like its not to hard to make and sounds yummy!...I'm not to sure about the filling with the kids though (that sounds like more for me )..I'll take your advice and try something they would like better for the filling. At least until I get used to making them.
Thanx again!

You are welcome Dawn. I forgot to post a sweet Pastellito for you. Here's a really easy one I do for a quick and easy dessert.

Dough Options:

- Prepared packaged Filo Dough (find this in the Freezer section of any supermarket)
- Prepared packaged Filo squares (usually 6" x 6") found in packages of 6 to 8 in most Middle Eastern Market Freezers
- Pillsbury Crescent Roll Dough (this is the easiest to find in the US)

Open up the Filo Sheet Dough on a board dusted very lightly with flour or granulated sugar. Roll with a Rolling Pin to flatten and seal the broken folds. Cut into the size squares you desire. I like 6 or 8 inch squares. Dock one half of each square two or three times. Do this so that side does not puff up when baking. That will be the bottom side of the pastry. The top part should puff up.

Filling:

- 1 brick Cream Cheese cut into 1/2 inch slices.
- Guava (Guayaba) Paste Brick (found in the Latin section of most supermarkets)
- BEST SUBSTITUTE - any thick Fruit Jam, NOT JELLY, you like


Put a slice of Cream Cheese on the docked side of the dough square. On top of the Cream Cheese add a slightly smaller slice (about a rounded teaspoon full) of Guava Paste.

Make an egg wash: Wisk one egg and a tiny bit of water together.

Brush a little egg wash on two outer edges of the dough squares. This will help when you seal the dough together. Keep the left over Egg Wash for later in this recipe.

Fold the opposite side of the dough square over the filling to make the corners meet. You will have a Triangle shape. If you want to make Rectangles, then fill and fold lengthwise. Make sure all the dough edges meet. Crimp the two outer edges of the dough with fork tines. This will seal the dough and give a pretty edge to your pastry. Take extra care not to pierce the filled section. Now lightly brush the left over Egg Wash on top of the entire pastry. Put the filled squares on a baking tray topped with parchment paper that you sprayed lightly with Bakers Spray.

Bake in a 325 degree oven for 12 to 18 minutes. This will depend on your oven.

You'll have delicious puffy turnovers in a jiffy!

enjoy!!