I can never resist a golden baked pastelillo stuffed with savory chicken, tender potatoes, and melty cheese. These freeze like a dream, but they disappear fast for a reason.
I’m obsessed with these baked pastelillos because they hit every craving I have for Puerto Rican flavor without the fryer situation. The flaky shell, the savory shredded chicken, the tender potatoes, that little rush of seasoning in every bite.
I could eat them straight off the pan and call it dinner, lunch, snack, whatever. And I love that they feel hearty without being heavy, so I can stash extras away and still get excited when I find them later.
But honestly, they rarely last that long in my house. Crispy edges, packed centers, zero boring bites.
That’s the reason.
Ingredients
- Empanada dough wraps everything up with a flaky, golden bite you’ll love.
- Shredded chicken makes the filling hearty, cozy, and actually filling.
- Potatoes bring soft, creamy bites that make these feel extra homemade.
- Onion adds sweet, savory flavor without trying too hard.
- Bell pepper gives a little crunch and a pop of color.
- Garlic makes the whole kitchen smell like dinner’s about to be good.
- Sofrito brings that classic seasoned base, basically the flavor shortcut.
- Tomato sauce keeps the filling juicy, not dry or sad.
- Cheese melts in and makes every bite a little more fun.
- Green olives add salty little pops, if you’re into that vibe.
- Adobo and sazón give it bold flavor fast.
Plus, pretty color.
- Egg wash helps the tops bake up shiny, crisp, and cute.
Ingredient Quantities
- 12 empanada dough discs or 1 pound store bought empanada/pastry dough, thawed if frozen
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 medium potatoes, peeled, diced and cooked until tender (about 2 cups)
- 1 small onion, finely chopped
- 1 small green or red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1/4 cup sofrito or chopped fresh cilantro and onion mix
- 1/4 cup tomato sauce
- 1 cup shredded cheddar or mozzarella cheese
- 1/4 cup chopped green olives (optional)
- 2 tablespoons olive oil
- 1 teaspoon adobo seasoning or to taste
- 1/2 teaspoon sazón with achiote (optional)
- 1/4 teaspoon ground black pepper
- Salt to taste
- 1 large egg, beaten for egg wash
How to Make this
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. In a skillet heat 2 tablespoons olive oil over medium heat. Sauté the chopped onion and bell pepper until softened about 4 minutes, then add minced garlic and cook 30 seconds.
3. Stir in 1/4 cup sofrito, 1/4 cup tomato sauce, 1 teaspoon adobo, 1/2 teaspoon sazón if using, 1/4 teaspoon black pepper and salt to taste; cook 1 to 2 minutes until fragrant.
4. Add 2 cups shredded cooked chicken and the cooked diced potatoes to the skillet; toss gently to combine and warm through about 2 minutes. Remove from heat.
5. Stir in 1 cup shredded cheese and 1/4 cup chopped green olives if using. Taste and adjust seasoning. Let filling cool slightly so it is easier to handle.
6. Place empanada dough discs or cut pastry dough into 4 to 5 inch rounds. Spoon about 2 to 3 tablespoons filling onto the center of each round leaving a border.
7. Brush the edge of each dough round with beaten egg, fold over to create a half moon, and press edges to seal. Crimp edges with a fork to ensure a tight seal and to decorate.
8. Arrange pastelillos on the prepared baking sheet. Brush tops with beaten egg for a shiny finish.
9. Bake 18 to 25 minutes until golden brown and crisp. Cool a few minutes before serving. To freeze for later place assembled unbaked pastelillos on a tray in the freezer until firm then transfer to a freezer bag; bake from frozen adding 5 to 8 minutes to the baking time.
Equipment Needed
1. Oven and baking sheet lined with parchment paper
2. Large skillet or sauté pan
3. Mixing bowl for filling and another for egg wash
4. Measuring cups and spoons
5. Chef knife and cutting board
6. Wooden spoon or spatula for sautéing and mixing
7. Pastry cutter or round biscuit cutter (4 to 5 inch) or a small bowl to trace rounds
8. Pastry brush for egg wash and a fork for crimping edges
9. Sheet tray or tray for freezing assembled pastelillos
FAQ
How To Make Baked Pastelillo {Empanadas} With Chicken & Potatoes Recipe Substitutions and Variations
- Empanada dough discs or store bought pastry dough: substitute with homemade pie crust, refrigerated crescent roll dough, or wonton wrappers for small turnovers
- Cooked shredded chicken: substitute with ground beef, shredded pork, or canned tuna (drain and flake)
- Potatoes: substitute with diced sweet potatoes, cooked yuca (cassava), or cooked diced carrots for a firmer, sweeter filling
- Cheddar or mozzarella cheese: substitute with queso blanco, Monterey Jack, or crumbled feta for a tangier finish
Pro Tips
1. Let the filling cool until just warm before filling the dough. Hot filling will release steam and make the dough soggy or break when you fold it, while slightly warm filling is easier to handle and seals better.
2. Peel and dice the potatoes uniformly and drain well. Briefly toss them in a little oil and a pinch of salt after cooking to keep them separate and prevent a gluey texture in the filling.
3. Keep moisture under control: reduce tomato sauce slightly in the skillet before adding the chicken and potatoes, and pat any very wet ingredients with paper towel. If your shredded chicken has a lot of juices, squeeze or drain it first so the filling stays firm.
4. Crimp and chill for a cleaner bake. After sealing each empanada press the edges with a fork, then chill the assembled pastries on the baking sheet for 10 to 15 minutes in the fridge before egg washing and baking. This helps them hold shape and gives a crisper finish.
How To Make Baked Pastelillo {Empanadas} With Chicken & Potatoes Recipe
I can never resist a golden baked pastelillo stuffed with savory chicken, tender potatoes, and melty cheese. These freeze like a dream, but they disappear fast for a reason.
12
servings
242
kcal
Equipment: 1. Oven and baking sheet lined with parchment paper
2. Large skillet or sauté pan
3. Mixing bowl for filling and another for egg wash
4. Measuring cups and spoons
5. Chef knife and cutting board
6. Wooden spoon or spatula for sautéing and mixing
7. Pastry cutter or round biscuit cutter (4 to 5 inch) or a small bowl to trace rounds
8. Pastry brush for egg wash and a fork for crimping edges
9. Sheet tray or tray for freezing assembled pastelillos
Ingredients
-
12 empanada dough discs or 1 pound store bought empanada/pastry dough, thawed if frozen
-
2 cups cooked shredded chicken (rotisserie or poached)
-
2 medium potatoes, peeled, diced and cooked until tender (about 2 cups)
-
1 small onion, finely chopped
-
1 small green or red bell pepper, finely chopped
-
2 cloves garlic, minced
-
1/4 cup sofrito or chopped fresh cilantro and onion mix
-
1/4 cup tomato sauce
-
1 cup shredded cheddar or mozzarella cheese
-
1/4 cup chopped green olives (optional)
-
2 tablespoons olive oil
-
1 teaspoon adobo seasoning or to taste
-
1/2 teaspoon sazón with achiote (optional)
-
1/4 teaspoon ground black pepper
-
Salt to taste
-
1 large egg, beaten for egg wash
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- In a skillet heat 2 tablespoons olive oil over medium heat. Sauté the chopped onion and bell pepper until softened about 4 minutes, then add minced garlic and cook 30 seconds.
- Stir in 1/4 cup sofrito, 1/4 cup tomato sauce, 1 teaspoon adobo, 1/2 teaspoon sazón if using, 1/4 teaspoon black pepper and salt to taste; cook 1 to 2 minutes until fragrant.
- Add 2 cups shredded cooked chicken and the cooked diced potatoes to the skillet; toss gently to combine and warm through about 2 minutes. Remove from heat.
- Stir in 1 cup shredded cheese and 1/4 cup chopped green olives if using. Taste and adjust seasoning. Let filling cool slightly so it is easier to handle.
- Place empanada dough discs or cut pastry dough into 4 to 5 inch rounds. Spoon about 2 to 3 tablespoons filling onto the center of each round leaving a border.
- Brush the edge of each dough round with beaten egg, fold over to create a half moon, and press edges to seal. Crimp edges with a fork to ensure a tight seal and to decorate.
- Arrange pastelillos on the prepared baking sheet. Brush tops with beaten egg for a shiny finish.
- Bake 18 to 25 minutes until golden brown and crisp. Cool a few minutes before serving. To freeze for later place assembled unbaked pastelillos on a tray in the freezer until firm then transfer to a freezer bag; bake from frozen adding 5 to 8 minutes to the baking time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 125g
- Total number of serves: 12
- Calories: 242kcal
- Fat: 12.3g
- Saturated Fat: 3.8g
- Trans Fat: 0.04g
- Polyunsaturated: 1.5g
- Monounsaturated: 6.7g
- Cholesterol: 43mg
- Sodium: 314mg
- Potassium: 197mg
- Carbohydrates: 24g
- Fiber: 2.1g
- Sugar: 2.5g
- Protein: 12.5g
- Vitamin A: 250IU
- Vitamin C: 13.5mg
- Calcium: 81mg
- Iron: 1.42mg
