Dominican Pastelitos Savory Pasties Recipes

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[RECIPE + VIDEO] EMPANADITAS / PASTELITOS (SAVORY TURNOVERS)



[Recipe + Video] Empanaditas / Pastelitos (Savory Turnovers) image

Empanaditas and pastelitos add variety and Dominican flavor to your hors d'oeuvres platter. We are presenting a generic recipe and easy step by step. See other filling and dough choices in the notes.

Provided by Clara Gonzalez

Categories     Party

Time 1h10m

Number Of Ingredients 7

2 egg (medium) (eggs and whites separated)
2 tablespoons vegetable oil
1 teaspoon salt
1½ teaspoons baking powder
2 cups all-purpose flour (plus extra for working the dough)
Empanada filling (choose one from the list above the recipe)
2 cups oil for frying

Steps:

  • Combine egg yolks, oil, salt, and baking powder. Once well combined, add the flour and mix.By this point, the dough will be crumbly and too dry. Start adding water by the tablespoon and working until it forms a cohesive ball with the least water possible. I used 7 tablespoons in the end, but it varies sometimes.
  • Mix everything with your hands on a lightly floured surface until everything is well mixed, but just squeezing without folding (like playdoh). Add some flour to the dough if it is too sticky, or a bit of water if it is too dryOnce the dough has the consistency of playdoh (One to two minutes at most) wrap, and let the dough rest for ten minutes.
  • Separate a small, golf-ball-sized piece of dough. On a lightly floured surface roll out the dough forming a small circle.
  • Cut out circles of about 2.5" [6.5 cm] in diameter. Paint the inside with egg white (which acts as glue so the layers don't separate).Place a tablespoon of the filling in the center of each circle, cover with another circle and seal the border by pressing it with a fork.
  • Cut out circles 4" [10 cm] in diameter. Paint the inside with egg white (which acts as glue so the layers don't separate).Place a tablespoon of the filling in the center of each circle, double over in a semi-circle, and seal the border by pressing it with a fork.
  • Heat oil over medium heat in a 1 qt [1lt] pot. Deep fry the pastelitos / empanaditas until they are golden brown on each side. Rest on a paper towel to drain excess oil before serving.

Nutrition Facts : ServingSize 1 pastelito, Calories 228 kcal, Carbohydrate 17 g, Protein 14 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 732 mg, Fiber 2 g, Sugar 2 g

DOMINICAN PASTELITOS (SAVORY PASTIES)



Dominican Pastelitos (Savory Pasties) image

This recipe found at Aunt Clara's Kitchen. I've used this recipe changing the filling. I've also increased ingredients and more for parties. These can be made ahead of time and frozen till needed. If you freeze, allow them to thaw before deep frying. Can also exchange meat for shredded cheese or fruit jellies/jams for a quick dessert. Hope you enjoy.

Provided by CookingLulu

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

10 ounces frozen flour rounds (i.e. Don Pepe, can be found in latin stores freezer section)
2 cups all-purpose flour
1 teaspoon baking soda
3 tablespoons cold water
salt
2 cups oil
1 lb ground chicken (beef, pork,or turkey)
1 tablespoon oil
1 tablespoon tomato paste
2 leaves coriander, chopped finely
2 teaspoons salt
1 small red onion
1 medium green pepper
ground black pepper (to taste)
green olives (optional)
raisins (optional)

Steps:

  • Chop onions and the green pepper into very small cubes.
  • In shallow pan, heat two teaspoons of oil, add onions, chicken or meat, and the green peppers, stir. Add the black pepper, coriander, and tomato paste. Let simmer at very low heat until all liquid has evaporated. Reserve.
  • Mix all the dry ingredients first, then add the water and mix well. Mix everything with hands on a slightly floured surface until mixed well, don't knead the dough (add some flour if too sticky). Let dough rest for 10 minutes covered in plastic film.
  • On lightly floured surface roll out dough, cut out circles of about 4 inches in diameter.
  • Before using the filling you can add some raisins and/or some sliced olives, mix into meat. Put a teaspoon of chicken or meat in the center, fold over in a semi-circle and seal the border pressing it with a fork (for better results, wet finger with water and lightly coat the edges of the lower half of circle then use fork, this creates a tighter seal).
  • Deep fry the pastelitos and drain excess oil on a paper towel before serving.

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