Mushroom and Cheese Pastelitos
Ingredients
- 1/2 cup Carolina® Jasmine Brown Rice
- 2 tbsp olive oil
- 3 cups mixed mushrooms, chopped
- 1 onion, minced
- 1 red bell pepper, minced
- 2 cloves garlic, minced
- 2 tsp oregano
- 1 1/2 tsp chili powder
- 1 1/2 tsp salt
- 1 1/2 tsp cracked pepper
- 2/3 cup tomato sauce
- 1/2 cup + 2 tbsp shredded Monterey Jack cheese
- 1/2 cup + 2 tbsp shredded mozzarella cheese
- 40 wonton wrappers
- 1 egg, lightly beaten
- 1/2 cup vegetable oil, for frying
- 2 tbsp chopped fresh parsley, for garnish
Instructions
Crispy on the outside and gooey on the inside, these vegetarian pastelitos will be a hit at your next get-together! No one will be able to resist these flavorful finger foods.
Step 1
In medium saucepan, cook rice according to package directions; set aside.
Step 2
Heat olive oil in large skillet set over medium heat; cook mushrooms, onion, bell pepper, garlic, oregano, chili powder, salt and pepper for 8 to 10 minutes or until mushrooms are browned, liquid is evaporated, and vegetables are tender and fragrant. Stir in tomato sauce; cook for 3 to 5 minutes or until thickened. Stir in cooked rice, Monterey Jack and mozzarella; set aside.
Step 3
Divide mushroom and rice mixture evenly among centers of wonton wrappers. Whisk egg with 1/4 cup water; brush along edges of each wrapper with fingers. Fold 1 corner of wrapper over to opposite corner to make triangle, enclosing filling; press edges with fork to seal.
Step 4
Heat vegetable oil in high-sided skillet set over medium heat until temperature reaches 350°F. Fry pastelitos in batches for 2 to 3 minutes per side or until golden brown. Drain on paper towel–lined baking sheet; let cool slightly before serving. Sprinkle with parsley.
Serving Tip
Serve with salsa verde or guacamole for dipping if desired.
Recipe Video
Empanadas vs. Pastelitos
The answer regarding the difference between empanadas and pastelitos depends on who and where you ask. Some consider pastelitos sweet and empanadas savory, some consider the size, while others still consider the shape. Most people can agree that there is a distinct difference in the dough.
In general, pastelitos have a flakier crust due to the laminated dough. While the differences between empanadas and pastelitos may still be a hot topic, there’s one thing everyone can agree on: these grab-and-go snacks are a delicious treat.
Air-Fryer Pastelitos
Using an air fryer takes some of the guesswork out of the process, but delivers pastries that are just as – if not more – delicious! To get perfectly crispy pastelitos without any of the oil, put your handy kitchen appliance to work. If you want to whip up a meaty option alongside your vegetarian pastelitos, consider these savory Cheesy Rice and Beef Empanadas. Simply skip down to step 5 to get the skinny on how to get the consistency you’re craving.
Meals with Mushrooms
These bite-sized vegetarian snacks are quite satisfying thanks to the whole grain Jasmine Brown Rice and protein-packed mushrooms! Which mushrooms should you select?
– With an earthy and smoky flavor, chewy portobellos contain the most protein, which could be why they are commonly used as a meat substitute.
– Savory shiitakes have a more tender, velvety texture and boast an even earthier flavor. It pairs well with the nutty notes from our Whole Grain Brown Rice – taste for yourself in this Shiitake Pilaf.
– Believe it or not, crimini, also known as brown button or baby bella is, in fact, a baby portabello. This is the most common and versatile mushroom due to its mild flavor and meaty texture.
