Empanadas vs Pastelillos: What Is The Puerto Rican-Style?
So the whole Empanadas vs Pastelillos question of which one is better… Well, both pastries slightly differ in texture. Empanada (Empanadilla) dough is thicker and softer, often used for baked or fried turnovers. The dough includes more water and fat, making it chewier.
In Puerto Rico, pastelillos are often referred to as pastelitos, empanadas or empanadillas and are a popular food staple. They do share similarities but they each have their own characteristics and cultural significance.
Pastelillos dough, on the other hand, is thinner and crispier due to the addition of vinegar and baking powder. Vinegar is added to pastelillos dough because it helps create a flakier, crispier texture when fried.
The acidity of the vinegar strengthens the gluten strands in the dough, leading to a crispier crust. They are typically fried, resulting in a flaky texture. The filling types can overlap, but the dough distinguishes the two, with pastelillos having a thinner, lighter, crunchier bite.
Both empanadas and pastelillos are staples in Latin American cuisine, but pastelillos are more tied to Puerto Rico, while empanadas have broader roots, including Spain and South America.
Empanadas vs Pastelillos: Cultural Signifigance
Empanadas are more than just a dish in Latin American culture; they’re a celebration of regional traditions and flavors. In Puerto Rican culture, empanadas, also known as “empanadillas,” are a beloved favorite because of their incredible versatility.
While each Latin American country has its own twist on the recipe, Puerto Rican empanadas are typically filled with any kind of me like ground beef, chicken, seafood, or cheese. There are even sweet versions filled with guava and cheese, offering a delicious twist on the classic.
What makes empanadas so popular is their convenience. They’re the perfect grab-and-go food, making them ideal for street vendors. Their portability makes them great for quick snacks, meals on the run, or when you’re traveling.
In Puerto Rico, empanadas are more than just a food staple; they’re a piece of the island’s history. Whether you pick them up from a street vendor or enjoy them at a family gathering, empanadas are a cherished part of Puerto Rican culture.
How to Store Homemade Dough
Store homemade empanada dough in an airtight container or wrapped in plastic wrap in the refrigerator for up to 1 week. For longer storage, freeze the dough for up to 3 months.
How to Fry
Heat oil in a deep pan or skillet to 350°F (175°C). Fry empanadas in batches until golden brown and crispy, about 3-4 minutes per side. Make sure to pan-fry rather than deep-fry. Drain on paper towels before serving.
Best Substitutes for Shortening in Empanada and Pastelillos Dough
Butter
When substituting butter for shortening in empanada dough, it’s best to use cold butter. Cold butter creates small pockets of fat in the dough, which melt during baking, resulting in a flakier and more tender texture. Here’s how to incorporate cold butter:
Substitution Ratio: 1:1 (1 cup of butter for 1 cup of shortening)
Effect: Butter will make the dough slightly richer and more flavorful, adding a buttery taste. It also contains water, which can result in a slightly puffier, flakier crust. However, it may lead to less crispiness than shortening.
- Cut the butter into small cubes before adding it to the flour.
- Work quickly to cut it into the flour, either with a pastry blender or your hands, without letting it warm up too much.
- You should see pea-sized pieces of butter in the flour mixture, which will help create a flaky dough when baked. If the butter gets too soft, refrigerate the dough for a bit longer before rolling it out.
Lard
When substituting lard for shortening in empanada dough, lard provides excellent flakiness and a tender texture due to its high-fat content. Here’s how to use lard in your dough:
Use room-temperature lard that’s soft but not melted.
Cut the lard into small chunks and incorporate it into the flour mixture using a pastry blender or your hands until it forms coarse crumbs. The dough should have visible pea-sized pieces of lard, which will melt during baking, creating layers for a tender and flaky texture.
- Substitution Ratio: 1:1 (1 cup of lard for 1 cup of shortening)
- Effect: Lard is more traditional for making empanada dough and will result in a tender and flaky crust. It adds a slightly porky flavor, so it may not be ideal for all types of fillings.
Greek Yogurt (for a healthier option)
When substituting Greek yogurt for shortening, this healthier option adds moisture and tenderness while reducing fat content. Here’s how to incorporate it into your dough:
Combine Greek yogurt with oil to ensure the right fat ratio (1/2 cup yogurt + 1/2 cup oil for 1 cup of shortening).
Mix the Greek yogurt and oil into the flour gradually, just like you would with shortening. The dough will be softer and more pliable, with a slightly tangy flavor. The texture may be less flaky, but it will remain tender and moist.
- Substitution Ratio: 1 cup of shortening = 1/2 cup Greek yogurt + 1/2 cup oil
- Effect: Greek yogurt adds moisture and a slight tang while reducing the fat content. The dough may not be as flaky, but it will be soft and tender, perfect for baked empanadas.
Each substitute has its impact on the texture, flavor, and nutrition of the dough, so you can choose based on your preferences!
Favorite Tools
These are my go-to tools for rolling out dough. Also, perfect if I want to bring it along when I’m traveling. Because I live abroad and travel often I can easily bring two of these tools with me. The third tool is less portable but ideal for those times when you want perfectly round circles of dough without the hassle of rolling it out yourself.
- Rolling Pin
- Rolling Mat
- Tortilla Press – Not necessary, but cool to have
Empanadas vs Pastelillos: Which Dough Recipe Do You Prefer?
Empanada vs Pastelillos Dough Recipe
Equipment
- Rolling Pin
- Rolling mat (Optional)
- Tortilla Press Maker (Optional)
Ingredients
Empanada Dough Recipe
- 4-2/3 cups all-purpose flour
- 1 tsp salt
- 1/2 cup and 1 teaspoon shortening / or substitute for Vegetable Ghee
- 1-1/4 cups and 1 tablespoon ice cold water or as needed
Pastelillos Dough Recipe
- 4 cups all-purpose flour
- 1 tsp salt
- 1/2 cup shortening / or substitute for Vegetable Ghee
- 1 cup cold water
- 1 tbsp white vinegar
- 1/2 tsp baking powder
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the flour and salt to distribute the salt evenly.
- Cut in the shortening: Using a pastry blender or your fingers, cut in the shortening (or ghee) until the mixture resembles coarse crumbs. The pieces of fat should be about pea-sized, which will help create a flaky dough when baked.
- Add water: Gradually add the water a few tablespoons at a time, mixing with a spoon or your hands until the dough comes together. You may not need all the water, or you may need a little extra. The dough should be firm and pliable, but not sticky.
- Form the dough: Shape the dough into a ball, then flatten it slightly into a disk for easier rolling later. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour. This rest time helps the dough firm up and makes it easier to roll out.
Notes
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