Jackfruit Pernil Pastellios (turnovers)

Pernil is a Puerto Rican slow-roasted marinated pork shoulder. Mom made it best! Of course I haven’t had it in years because I’ve been meat-free for six years now! But it was one of favorite foods growing up.

I shared a jackfruit Pernil recipe in the past (click here). That’s what we are going to be using. Also shared a Pastelillos de lentejas al Horno (Baked Lentil turnovers). This recipe is similar but different! Definitely a favorite but definitely a Sunday dinner type of meal if making this completely from scratch! It is optional to make your own dough but if your grocery store sells it, use that. In fact, Trader Joe’s has a dough that’s already prepped if you have one nearby!

Ingredients

  • 1 cup jackfruit Pernil (click here)
  • Pastellios disks**
  • Vegan Cheddar Shreds, optional

**Scroll down for homemade Pastellios dough or use your favorite store bought.

Assembly Instructions

  1. Lay the disk (the dough) on a baking sheet covered with parchment paper.
  2. On half of the disk, add the pernil (about 2 heaping tablespoons) & a sprinkle of cheese, if using.
  3. Close the top half of the dough over the filling then close the ends shut. (Note: If you decide to use a bowl to shape you pastelillos, you can roll the scraps of dough into a ball and repeat the process).
  4. Bake on 375 degrees Fahrenheit for 20-40 minutes, depending on the size.
  5. Allow to cool before serving.

pernil pasti

If you’re making your own Pastellios disks…

Pastellios disks (dough) Ingredients

  • 1 ¼ cup all-purpose flour
  • 1 tbsp protein powder
  • ¼ tsp sea salt
  • 1 tsp baking powder
  • 2 tbsp olive oil + 1 tbsp
  • ½ cup warm water

Dough Instructions

  1. First, mix all dry ingredients in a bowl with a whisk.
  2. Now add the olive oil and add half of the water. Knead the dough for about 2 minutes.
  3. Next, add the rest of the water, knead the dough for another few minutes.
  4. Form the dough into a ball and set aside.
  5. Coat a clean counter top, or flat surface, with flour.
  6. With your hands, cut in half with your hands. Then keep cutting in half until you have 8 pieces in front of you.
  7. Roll out each ball into a thin disk with a rolling pin.

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