Dominican Pastelitos Savory Pasties Recipe Cheese

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

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.

DOMINICAN PASTELITOS (SAVORY PASTIES)

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.

PASTELITOS DE CARNE (CUBAN BEEF PASTRIES)

Steps:

• Make the simple syrup. In a small saucepan, stir granulated sugar and water together. Bring to a boil then reduce heat to low to simmer for 5 minutes. Remove from heat and let cool. Set aside.
• Thaw the puff pastry according to package directions, usually about 20-30 minutes. Line a cookie sheet with parchment paper. Set aside.
• Preheat oven to 400ºF.
• Unfold both pastry sheets and cut each sheet into 9 circles using the rim of a glass cup or a biscuit cutter.
• Place a tablespoon of the picadillo filling in the center of each dough circle. Cover with another dough circle on top.
• Gently seal the edges of the dough circles together using a fork or by pressing down with your fingers. Brush egg wash on each pastry to get that flaky crust.
• Bake for 20-25 minutes or until golden brown.
• Remove the pastries from the oven and lightly brush the pastries with simple syrup. Serve immediately and enjoy!