Pastelitos de Picadillo
These Puerto Rican fried hand pies are filled with beef picadillo built on sofrito, olives, capers, and golden raisins, simmered with crushed tomatoes and finished with cilantro. A creamy hatch green chili sauce with mayo, jalapeño, garlic, and lime brings cool heat on the side.
Nutritional facts
Protein
36g
Carbs
65g
Calories
885kcal
Fat
54.2g
Ingredients
Green Olives, Canned Tomato, Green Bell Pepper, Pickled Jalapeno Peppers, Ground Beef, Mayonnaise, Sazon, Kosher Salt, Onion, Egg, Garlic, Capers, Cilantro, Golden Raisins, Black Pepper, Garlic Powder, Onion Powder, Avocado Oil, Plum Tomato, Extra Virgin Olive Oil, Empanada Dough, Hatch Chili
Contains eggs, wheat, soybeans, cereals containing gluten (Barley).
Reviews
4.6
Based on 86 reviews
More sauce
brande · 11/04/26
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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