Here's our vegan recipe for Puerto Rican Pastelillos (also known as empanadillas). We're keeping it crispy, savory, and 100% plant-powered—just how mami would've wanted it (but make it vegan 💁🏽‍♀️).

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🌱 Vegan Puerto Rican Pastelillos (Empanadillas)

Total Time: 40 min | Prep: 20 min | Cook: 20 min | Serves: 6-8 pastelillos

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Sometimes you just want that crispy, golden outside and that savory, juicy filling that tastes like home—without the meat. These pastelillos are my go-to when I need a taste of the island that my kids will actually eat without asking, “Is this tofu again?” 😂 Perfect for parties, weeknight dinner, or batch-prepping for the freezer!

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🛒 Ingredients

For the dough (optional if using store-bought empanada discs):

• 2¼ cups all-purpose flour

• 1 tsp salt

• ½ cup cold vegan butter or shortening

• ½ cup cold water (plus more as needed)

Shortcut: Use 10 frozen empanada discs (Goya makes some that are accidentally vegan—just check the label)

For the vegan picadillo filling:

• 2 tbsp olive oil

• ½ small onion, diced

• 3 cloves garlic, minced

• 1 cup vegan ground meat (like Beyond, Gardein, or lentils for whole food version)

• 2 tbsp tomato sauce

• 1 tsp homemade sazón (or store-bought, no MSG)

• 1 tsp adobo seasoning

• 1 tbsp sofrito

• ¼ cup green olives, chopped

• 1 tsp capers (optional)

• Salt + pepper to taste

To fry:

• Neutral oil (like avocado, vegetable, or sunflower)

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👩🏽‍🍳 Instructions

1. Make the dough (skip if using pre-made discs):
   In a bowl, mix flour and salt. Cut in cold butter until crumbly. Slowly add cold water and knead until a smooth dough forms. Wrap in plastic and refrigerate for 15 mins.

2. Prepare the filling:
   Heat oil in a skillet. Sauté onions and garlic until fragrant. Add vegan meat and cook until browned. Stir in tomato sauce, sazón, adobo, sofrito, olives, and capers. Let simmer for 5–8 minutes. Adjust seasoning.

3. Assemble pastelillos:
   Roll dough into thin circles (about 5 inches wide) or thaw store-bought discs. Spoon 1–2 tbsp filling onto one side. Fold over and press edges with a fork to seal. Optional: brush edges with water for better seal.

4. Fry ‘em up:
   Heat oil in a pan over medium-high. Fry pastelillos until golden and crisp (about 2–3 mins per side). Drain on paper towels.

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🧠 Mom Tips

• 👶🏽 Want them kid-friendly? Skip olives and capers—add a lil’ vegan cheese instead!

• 🧊 Freeze assembled, uncooked pastelillos between parchment paper. Fry from frozen—just add 1–2 mins to cook time.

• 🧑🏽‍🍳 Bake instead? Brush with oil and bake at 400°F for 20 mins, flipping halfway through.

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🥣 Why I Love It

There’s something about that flaky crust and savory, juicy filling that brings me right back to grandma’s kitchen. This vegan version hits all the same notes—but makes my gut and heart feel good. No one misses the meat, not even the tíos.

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