I made the Empanadas Last night and they were delicious!!! Thank you for sharing your recipe!!

Thank you for the recipe it was wondering how to make the pastries dough for a long time.

I made this last new years for a around the world new years party... they were a HIT, everyone loved them. I tried to skimp by using wonton wrappers and asked my husband to taste the wrappers and the dough ones to see which ones were better. Of course, the dough was a 100 times better, thanks for the recipe.

Thank You for this recipe. The family Loved it!!!

Thank you for the recipe

Delicious, fast and very easy. They are my kids favorite.

Yasmin, thank you for submitting the recipe for the dough! I can hardly wait to try it. My hubby is Puerto Rican and I have learned how to cook many Authentic Puerto Rican dishes over the past 29 years of our marriage :) I've been fortunate to have some wonderful Puerto Rican ladies that shared their techniques and recipes with me. I have always used the pre-made wrappers but lately I haven't been able to locate them without crossing the river and taking a 40 minute trip to an international market. While the trip itself isn't too bad, I could make them in less time than making the trip to buy them. I'm certain your home made version is much tastier anyway. Thanks again!

I made them for the kids but I fell in love too! I used carne asada prepared steak from the store but will make your version next time. Very soft flaky dough when done. Thank you!

Yum! Dough was nice and flaky. I found 1c oil wasn't enough to "deep fry" in the pan I used; 2 cups only got it 1/2 way to the top of the empanadas.

Un million de gracias! I've been asking my sister in law to teach me how to make the dough and she hasn't. I'm born & raised in the states (parents from Yabucoa, PR). Mi esposo es nacido y criado en San Lorenzo, I cook everything even pasteles, but never pastillos (thats what we call them). Thank you sincerely, Mary Ann.

What a fabulous recipe! Never made these before. I made mine with shredded chicken and followed the directions to the tee...well, I did use my bread machine to knead the dough. My taste buds were so happy with the medley of spices and veggies. The flaky crust had just enough saltiness, too. Can't wait to make again. Kudos, Yasmin!

This is a very good basic filling recipe. When I make these I usually do 24 beef, 24 chicken and 24 tuna (5 cans of tuna is roughly equal to two pounds). Also, I use Goya discos which are found in the frozen section of your grocery store... They are so much more convenient than making your own dough. Also, cook the sofrito (vegetable) mixture separately and then add it to your cooked meat.

Hi Yasmin!
I want to thank you for sharing this recipe with us. I have been hunting down a recipe for "pastelillos" that would taste authentic. I've seen other versions but once I read yours I knew this was the one I had to try. I live in Dallas, and it's almost impossible to find the ready made discs so your recipe was close to a miracle.
I tried it out, and tweaked it from the get go. I had some annatto (achiote) oil left over from the pasteles I made the previous day and I used 1/4 cup of that colored oil and the result was perfection. For the filling I used some of the left-over meat from the pasteles and my kids loved them. I will be making this recipe over and over and over again. Thanks for sharing! :)

My friend used to buy these at a Puerto Rican bakery about 15 years ago. I've missed these so much. Thank you for the recipe. Came out just as I remember, delicious!

I'm proud to say I'm Puerto Rican and I know how to make these yummy lil suckers BUT I was never taught the dough recipe! I have bought Goya shells for MANY years! I'm so glad to have found this. Thank You Yasmin ^.^ My hubby also thanks you, lolz.