Dominican Pastelitos Savory Pasties Recipe Dough

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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.

VEGETARIAN SAVORY PUMPKIN PASTIES



Vegetarian Savory Pumpkin Pasties image

I love the versatility of pumpkin puree. In a majority of Western cooking and baking pumpkin is mostly used in cakes, pies, and muffins, but it takes on the properties and tastes of squash and tomatoes when made savory the right way. I worked with what I had at hand; regular sesame seeds would work just fine but I love the rich nuttiness and the nice appearance of black sesame seeds. Yields about 15-18 pasties depending on how much you can get from your tube of dough. Dried cilantro would also be a nice sub or addition to the thyme!

Provided by the80srule

Categories     Lunch/Snacks

Time 55m

Yield 15 pasties, 3 serving(s)

Number Of Ingredients 12

2 cups pumpkin puree
1 egg
2 tablespoons plain yogurt (or sour cream)
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed (1 tsp minced garlic)
1/4 cup cheese, shredded (your choice!)
1 tablespoon black sesame seed
2 teaspoons sage, shredded
1/2 teaspoon thyme (fresh would be optimal but I use dry)
1 (15 ounce) package pillsbury ready-made pastry crust
1 egg, beaten (for brushing)

Steps:

  • In a skillet, heat the oil and brown the onion and garlic together until soft and translucent.
  • In a mixing bowl, mix with the pumpkin and the browned onion together.
  • Whisk in the egg and yogurt/sour cream to give it a nice creamy consistency.
  • Whisk in the remaining ingredients.
  • Preheat the oven to 350F and while it's preheating, roll out the pastry crust and use a biscuit cutter, 5-oz ramekin, or the outline of a can to cut circles.
  • Grease a cookie sheet with cooking spray and line the circles up on them, spacing them out evenly.
  • Put about a rounded tablespoon-ful of pasty mixture into each circle.
  • Brush the edges with egg white, fold the pastry with your fingers to form semi-circles, sealing them, and crimp the edges down with a fork.
  • Brush the outsides of each sealed pasty with egg white.
  • Bake for 30-35 minutes or until golden brown.
  • Let cool on a wire rack for about 5-10 minutes prior to eating. They are delicious with some herbed sour cream. I also like them with guacamole.

Nutrition Facts : Calories 886.1, Fat 60.6, SaturatedFat 15.2, Cholesterol 148.3, Sodium 833.1, Carbohydrate 70.7, Fiber 6.1, Sugar 3, Protein 16.2

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