Pastelillos ~ Vegan (Puerto Rican Meat/Cheese Turnovers)

Pastelillos ~ Vegan (Puerto Rican Meat/Cheese Turnovers)

vegan ~ dairy-free ~ egg-free

Servings: About 15
Total Time: 1 hour 15 minutes, includes prep
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Pastelillos ~ Vegan (Puerto Rican Meat/Cheese Turnovers)

Pastelillos! These can be filled with a number of different fillings from savory to sweet. However, growing up we typically ate them with cheese or ground beef. But, this veganized version is made using Gardein Ground Crumbles and Violife Cheddar Cheese. It has been 13 years for me being vegan and I’ve tried many different cheese brands. So far, I recommend the Violife brand for these because the cheese melts so perfectly. Once these are fried the cheese reminds me of a Cheez Whiz type consistency (see pictures). Pastelillos can be fried in a deep fryer or in a pan. You can certainly buy pre-prepared dough. However, I created this version with ingredients that you would typically already have in the pantry or fridge. I normally use Ener-G Egg Replacer in the dough but created this version with baking powder and cornstarch. You can make the dough ahead and refrigerate or freeze to use later. For the meat filling, follow the meat preparation in my Rellenos de Papa recipe found here.
I really hope you try this recipe. Pastelillos are overall so popular and typically the first thing to go at every event or family function. Enjoy!

Ingredients:
3 2/3 Cups All-Purpose Flour
1 1/2 Tsp Baking Powder
2 Tbsp Cornstarch
1 Tbsp Salt
3 1/2 Tbsp Vegetable Shortening, chilled
1 Tbsp Earth Balance (Vegan Butter), chilled
1 to 1 1/4 Cups Cold Water
About 4 Cups of Meat Filling (Picadillo)/Vegan Cheese
Oil for Frying

Directions:
-First, portion out the Vegetable Shortening and Earth Balance (Vegan Butter) on a plate. Then, chill it while preparing dough and meat filling.

-For the dough, combine the flour, baking powder, cornstarch, salt and whisk together to combine.

-Once chilled, cut in the shortening and vegan butter. I like to use my fingers to combine into the flour mixture.

-Next, add the cold water and mix together with a fork. Dough should not be too dry. I provided a range with water. If the dough is too dry, add more water. Continue until it is a bit stickier.

-Turn out the dough onto a floured surface. I like to use parchment paper to help prevent sticking. Sprinkle with additional flour and lightly knead the dough.

-Portion out the dough into small balls about two ounces each. This recipe makes about 15.

-With a rolling pin, roll out each piece of dough into about a 10-inch round.

-You can roll and add filling to each as you go. And then place them on a sheet pan until you are ready to fry. Otherwise roll out each piece of dough first. If doing this, I typically add a piece of parchment paper in between to avoid them sticking to each other.

-Fill each with the filling of your choice. Today I used a ‘meat’ filling (Gardein Crumbles) and Violife cheddar cheese. You can eyeball this. But be sure to add the filling between the center and one of the sides, so you can fold over the top. Avoid over filling. I used about three tablespoons to a quarter cup.

-Fold over the dough to close. Press down with a fork to seal. Note: I keep a small bowl of additional flour and periodically dip my fork in the flour if the fork starts to stick as you are sealing them.

-Next, I like to use a pizza cutter to clean up the rough edges, but you can do this with a knife or leave it as is, if you prefer.

-In a large pan or pot, heat oil to about 350-375 degrees F.

-Fry each Pastelillos for about five minutes be sure to turn halfway for even frying. I prefer to deep fry, but if you are limited on oil, you can always fry in a shallow pan. With a spoon or spatula, carefully in a slow back and forth motion allow some of the oil to pass over top of the Pastelillos.

-Remove from oil and allow the excess oil to drain on a paper towel. I typically add a sprinkle of salt when I remove anything from the fryer.

-Enjoy!

Meat Filling/Quick Picadillo style

14oz (1 pkg) Gardein Crumbles (beefless ground crumbles)
2-3 Tbsp Oil
2 Tbsp of Sofrito
2 Tbsp of Tomato Sauce or Ketchup
3 to 4 Large Green Pimiento/Pepper Stuffed Olives, optional
Salt/Pepper/Adobo to Taste

Process:
-In a large pan, heat oil over medium-high heat. Add the sofrito (if you do not have prepared sofrito you can add chopped onions, green peppers and about a tablespoon of minced garlic.
-Next, include the Gardein crumbles to the pan, cover and cook for about eight to ten minutes. Add tomato sauce or ketchup. Throughout cooking add seasoning to taste – salt/pepper, adobo and sazón, optional.

*Note: check out @Veganrescue on Instagram for more reels. Here is the link.