Puerto Rican Picadillo and Queso Pastelillos
- Ingredients:13
- Servings:10
- Calories per serving:610
Puerto Rican Picadillo and Queso Pastelillos
- Ingredients:13
- Servings:10
- Calories per serving:610
¡Viva! These Puerto Rican savory meat pies are a classic street food with a twist that will dazzle your taste buds.
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Frozen Pie Dough Rounds (10090) | 2 lb 5.50 oz | 10 each |
Filling
| Ingredient | Weight | Measure |
|---|---|---|
| Vegetable oil | 1 oz | 2 Tbsp |
| Ground beef | 1 lb | ---Value Not Available |
| Onions, chopped finely | 3 oz | 3/4 cup |
| Pimento stuffed green olives, chopped | 2 oz | 1/2 cup |
| Green bell pepper, chopped finely | 1 oz | 1/4 cup |
| Red bell pepper, chopped finely | 1 oz | 1/4 cup |
| Garlic, chopped finely | ---Value Not Available | 2 Tbsp |
| Kosher salt | ---Value Not Available | 1/4 tsp |
| Sofrito, prepared | 3 oz | 1/2 cup |
| Tomato sauce | 4 oz | 1/2 cup |
| Adobo | ---Value Not Available | 1 tsp |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Monterey Jack cheese, shredded | 4 oz | 1 cup |
Instructions
- Prep
- Thaw pie dough round, covered, either at room temperature 15-30 minutes until flexible or refrigerated overnight.
- Filling
Heat wide saucepan on medium-high heat; add oil and ground beef.
Break meat into little pieces and cook until most of the liquid is absorbed.
Add onions, olives, peppers, garlic and salt; stir and cook until the onions are translucent.
Add sofrito and cook 2-3 minutes then add tomato sauce and adobo.
Let cook until remaining liquid has evaporated; allow to cool for Assembly.
- Assembly
Combine cooled Filling and cheese in large mixing bowl.
Remove paper from pie dough round and place sticky side down on parchment-lined sheet pan.
Deposit #12 scoop (2.5 oz) of Filling mixture onto each pie dough round; flatten to cover half of the round, leaving a border.
Brush border all the way around with water; fold dough over filling and crimp edges with a fork to seal.
Bake as directed below until golden brown and flaky.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
325°F |
18-22 minutes |
Standard Oven |
375°F |
23-27 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
Nutrition Facts
- Calories610
- Total Fat43g
- Protein15g
- Total Carbohydrate40g
- Sugars3g
Servings: 10
Serving Size: 1 pastelillos
Amount Per Serving Calories : 610
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 43g | 67% |
| Saturated Fat | 26g | 129% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 4&½g | % Value Not Available |
| Polyunsaturated Fat | 2&½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 40mg | 13% |
| Sodium | 800mg | 33% |
| Total Carbohydrate | 40g | 13% |
| Dietary Fiber | 1g | 7% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 3g | % Value Not Available |
| Protein | 15g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 15% |
| Potassium | 180mg | 5% |
| Vitamin A | Value Not Available | 6% |
| Vitamin C | Value Not Available | 10% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 2% |
| Riboflavin | Value Not Available | 8% |
| Niacin | Value Not Available | 8% |
| Vitamin B6 | Value Not Available | 10% |
| Folic Acid | Value Not Available | 2% |
| Vitamin B12 | Value Not Available | 15% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 10% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 15% |
| Manganese | Value Not Available | 4% |
| Selenium | Value Not Available | 15% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 1,
- Fruit 0,
- Other Carbohydrate 1&½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable ½,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 1,
- High-Fat Meat ½,
- Fat 6&½,
- Fruits 0c,
- Vegetables ¼c,
- Grains 0oz-eq,
- Meat & Beans 1oz-eq,
- Dairy ½c,
- Fats & Oils 1tsp
Carbohydrate Choice
- Carbohydrate Choice2&½
