Pastelon Empanadas

Recipe Ingredients

Here’s a quick look at what goes into these Puerto Rican-inspired empanadas!

Pillsbury™ Original Crescent Rolls: This quick and flaky shortcut mimics empanada dough with no rolling required.

Frozen Fried Sweet Plantains: Available in the frozen section of the grocery store, these bring the signature sweetness pastelon is known for! Our tip: They may be easier to find at Mexican or Latin American grocery stores. If you have trouble finding them, you can cut a very ripe fresh plantain into 1/2-inch-thick slices, and fry them on each side in a little bit of vegetable oil in a skillet until golden brown.

Ground Beef: This hearty, savory base pairs nicely with the plantains’ subtle sweetness. Make sure to use at least 80% lean meat—otherwise, your empanadas will end up too greasy and soggy. Feel free to use ground turkey or chicken instead of beef if that’s what you have on hand!

Other Ingredients You’ll Need: Green bell pepper and yellow onion add classic aromatic flavor; tomato sauce, garlic powder, cumin, and salt add even more savoriness. Shredded mozzarella cheese gives the empanadas a melty, pull-apart texture. A brush of egg wash on the top helps them bake up shiny, golden, and crisp.

How to Make Pastelon Empanadas

Here’s a walkthrough of the steps so you know what to expect. Keep reading for the full recipe instructions!

1. Warm the Plantains

Heat the fried sweet plantains until soft, then chop them finely. They’ll fold into the filling more easily this way.

2. Make the Beef Mixture

Cook the ground beef with pepper and onion over medium-high heat until browned, then add tomato sauce and spices. Let it simmer briefly to bring everything together.

3. Combine and Cool

Stir the chopped plantains and mozzarella into the beef mixture, then put it in the fridge for a few minutes to chill. This makes it easier to work with and helps prevent it from leaking out of the dough; a hot filling would also soften the dough too much.

4. Prep the Dough

Separate the crescent dough into rectangles, press the seams to seal, then cut into 16 squares. Arrange them on parchment paper-lined baking sheets.

5. Fill and Fold 

Spoon the filling into the center of each square, fold into triangles, and crimp with a fork to keep everything tucked inside.

6. Finish and Bake

Brush the tops with egg, then bake in a 400°F oven until the empanadas are golden and the centers reach 165°F when measured with an instant-read thermometer.

How to Store (and Reheat) Pastelon Empanadas

Leftover empanadas reheat well and make a great lunch or dinner the next day. Here’s how to keep them fresh 

Refrigerator Storage

Store fully assembled and cooked empanadas in an airtight container in the fridge for up to 3 days.

Freezer Storage

We don’t recommend storing your empanadas in the freezer as the dough may get soggy and dense when thawed.

Reheating

Cover leftovers with foil and reheat in a 350°F oven for 10 to 15 minutes, until hot and at least 165°F in the center. You can also microwave the empanadas on high for 2 minutes, then in 30-second increments until heated through—but the texture likely will turn out a little more soggy.