[RECIPE + VIDEO] EMPANADITAS / PASTELITOS (SAVORY TURNOVERS)
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
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)
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
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.
SALMON SOUR CREAM TURNOVERS (PASTIES)
This is from Off The Shelf Cooking. I used one 14.5 oz. can of salmong, and I think it could have used just a tad more sour cream than 1/3 cup. Also, I used sour cream with chives rather than the dip; it saved on sodium content.
Provided by Debbie R.
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Let piecrusts stand at room temperature for 15 minutes as directed on package.
- Meanwhile, mix sour cream dip and flour. Fold in salmon, celery and bell pepper.
- Unroll crusts. Spread half of the salmon mixture onto one half of each piecrust, spreading to within 1 inch of the edges. Moisten edges with water. Carefully lift and fold them in half over filling; turn edges under. Seal edges with the tines of a fork. (Personally, I like to crimp but to each their own.) Cut slits in tops of them to allow steam to escape. Brush with milk and put them on a large baking sheet.
- Bake for 25 - 30 minutes until golden. Let stand 5 minutes before removing from sheet.
Nutrition Facts : Calories 621.4, Fat 36.8, SaturatedFat 8.9, Cholesterol 39.1, Sodium 590.6, Carbohydrate 47.6, Fiber 4.1, Sugar 0.6, Protein 23.9
VEGETARIAN SAVORY PUMPKIN PASTIES
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
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
GOURMET PASTELILLOS (MEAT PIES)
The unique flavor of Puerto Rican seasonings, green olives, and lean beef combine in a deep-fried pastry for a deliciously spicy turnover. Can be served small as appetizers or meal size.
Provided by Joanna
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, tomato sauce, olives, sofrito, sazon, garlic, and oregano. Bring to a simmer and cook until mixture thickens, about 15 minutes.
- Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over, moisten edges, and press with a fork to seal. Repeat with remaining meat mixture and discos.
- Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 27.6 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 3.6 g, Sodium 735.9 mg, Sugar 0.3 g
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