Ingredients
Scale
1 package of empanada disks (you can find them in the international frozen section of most supermarkets)
Filling
2 tbsp olive oil
1 small onion, finely chopped
1 tbsp minced garlic
1/3 cup tomato sauce
1/3 cup sofrito
1 tsp sazón
1 tsp adobo
1/2 lb of baby shrimp (around 2 cups. If you can’t find baby shrimp, chop regular-sized shrimp into small pieces)
Vegetable or canola oil for frying
Instructions
Make Filling
- Heat olive oil in a large frying pan, add onions, and cook until translucent.
- Add tomato sauce, sazon, sofrito. Stir well until all the condiments integrate.
- Add the shrimp and stir well. The baby shrimp I used was already pre-cooked, so I let it cook for two minutes for the flavors to integrate.
- Let it cool for 5-10 minutes.
Make pastelillos de camarones
- Heat cooking oil in a frying pan.
- Lay out the pastelillo disk flat on your work surface. Add around two spoonfuls of filling. Seal the pastelillo with a fork (see video) on both sides.
- Fry on both sides for 2-3 minutes until golden and crispy.
- Let the pastelillos de camarones cool slightly on a plate with paper towels to absorb the extra oil.
- Prep Time: 20
- Cook Time: 5
- Category: Appetizers
- Cuisine: Puerto Rican
