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Pastelillos de Carne (Puerto Rican Meat Turnovers)

A traditional Puerto Rican meat turnover, similar to an empanada but it's not an empanada. It's a pastelillo.
Prep Time10 mins
Cook Time15 mins
Author: Linda Arceo


  • 1 lb. ground beef
  • 1 tbsp. olive oil
  • 2 tbsp. tomato sauce
  • 1 tsp. minced garlic or 2 cloves garlic minced
  • 1/2 onion diced
  • 1/4 cup chopped green olives
  • 1/2 tsp. oregano
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 tsp. paprika
  • 2 tbsp chopped cilantro
  • splash of olive juice
  • salt and pepper to taste
  • 1 pkg Goya Discos frozen turnover dough White
  • oil for frying


  • Heat a nonstick skillet. Stir in beef and cook until browned. Add remaining ingredients, except discos and frying oil. Lower heat and simmer for 15 minutes or until mixture thickens. Spoon about 2 teaspoons of meat mixture into middle of one Goya discos, fold over; moisten edges and seal with a fork. Repeat with remaining discs until all meat mixture is used. Heat 2½ inches of oil in a deep saucepan on medium. Cook pastelillos in batches, turning to brown on both sides. Drain on paper towels and serve warm.