Pastelillos vs Empanadas
pastelillos (pas-te-lee-joes)
Evidently, in Puerto Rico what non-Puerto Ricans call empanadas they call empanadillas because empanadas apparently reference something that is breaded and fried, like a chicken fried steak.
So, the difference between empanadillas and pastelillos?
Pastelillos are small turnovers made with a thinner dough, similar to a pasta dough that is crimped at the edges usually with a fork or a folding tool, then fried.
Empanadillas are a larger turnover with a thicker dough that have a rolled edge. The dough is similar in texture to pie dough.
Whatever you want to call these incredibly delicious creations, they originated in Latin and Filipino cultures but their popularity has spread worldwide. They have a really crispy flaky crust while the different fillings (usually meat) are irresistible.
For the purpose of this article, we will use the term empanada. Its name comes from the word “empanar”, which means to wrap in bread.
The only problem with these empanadas is that when you have leftovers (we have to make 100 to have leftovers!) and store them the wrong way, they might lose all of their texture as well as some flavor.
Below are a few methods you can use to store and re-heat the leftover empanadas.
Carefully follow them for the best results.
The best method we have found for storing leftover cooked empanadas is in the freezer. This can extend their shelf life for about 3 months.
Step 1
Let them cool down.
If you were to place hot empanadas in the freezer while still hot they could lose their texture. So place them on a cooling rack and let them cool down first.
Step 2
Once the empanadas have cooled down, wrap each empanada individually with plastic wrap. This will help to prevent freezer burn. Then place the empanadas inside a heavy-duty freezer bag and let them freeze.
Step 3
Label the bag with the date you are placing them in the freezer. This will help you to use or discard them before they turn bad, USUALLY within about 3 months.
Bear in mind, The crust of frozen empanadas might lose some of its flaky crispy texture.
Store cooked empanadas in the refrigerator
This is a good method of storing leftover empanadas for a short period of time. Only use this method if you are sure that you will eat or share your empanadas within 3 to 5 days.
Follow the same steps as above but store in the refrigerator instead of the freezer. One difference that we do if storing in the refrigerator is to use Lock n Locks instead of freezer bags. I happen to love these RIGHT from the fridge.
How to reheat empanadas
Reheat empanadas in the oven
This is the best method for reheating leftover empanadas. This is because it really helps to revive the texture of the cooked empanadas while also preserving their taste. Additionally, you can reheat a large number of empanadas in the oven as compared to when you use other methods.
Preheat the oven to 300 degrees Fahrenheit. Then place the empanadas flat on the rack never stack them. Reheat the empanadas for 10 minutes in the oven and in the last 2 minutes, you can cover them with aluminum foil. After 10 minutes you should check the temperature of the empanadas. It should be 165F. Serve them immediately if they have reheated completely.
It is the same with toaster ovens except you can only reheat a smaller number of empanadas in the toaster oven compared to the full-size oven.
The air fryer is also good for one or two at a time. The times and temps will vary by air fryer.
Then there is the microwave. This is the fastest method for reheating empanadas but, it is by far NOT the best method as the empanadas will be soggy and soft, although some people may rather this than crunchy and crispy.
Start by placing the empanada on a microwave-safe dish. Then reheat them 30 seconds at a time. After the first 30 seconds you can remove them, check their temperature, and if they are still cold then let them go for another 30 seconds. Repeat this process until you are satisfied.
