Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Pastelitos (Chicken/Steak). It is one of my favorites . This time, I am going to make it a little bit unique. This will be really deliciou

Learn how to make Dominican Pastelito You can substitute with ground chicken. Completely budget friendly and pretty easy to make.

These tasty finger foods are a insanely delicious and. Empanaditas and Pastelitos add variety and Dominican flavor to your hors doeuvres platter. This recipe give you the choice to use a chicken, vegan, beef, pork, or cheese filling

The Ingredients need to make Pastelitos (Chicken/Steak):

1. You need 1 of Pk. Empanada Discs
2. It’s 1 1/2 Cups of Steak
3. It’s 2 Cups of Chicken
4. You need 1/3 Cup of Peppers
5. You need 1 of Small Onion
6. Prepare 4 of Mushrooms
7. It’s 3 Cloves of Garlic
8. Prepare 1 1/2 Cups of Cheese
9. It’s of Seasoned Salt
10. Prepare of Black Pepper
11. It’s 4 of Heaping Tb Tomato Sauce
12. You need of Oil

Stir in chicken spread, raisins, olives, tomato paste, pepper sauce and oregano. In Caribbean countries, especially Cuba, flaky pastries called Pastelitos are eaten for breakfast, as snacks and for dessert. These delicious pastries can be stuffed with so many types of filling With sweet fillings they can used as desserts and with savory fillings, either as side dishes or snack puff pastry sheet simple syrup. sugar. guava marmalade. cream cheese. herbed cream cheese. sweetened cream cheese. picadillo style meat. apple pie filling. cherry pie filling.

Step to make Pastelitos (Chicken/Steak):

1. Prep ingredients as seen below. (I used cooked bbq meats, so they were already seasoned. I seasoned the veggies with seasoned salt and black pepper. I recommend seasoning your meat if it’s not pre-cooked). Divide and sauté veggies in two pan
2. Add meats, respectively and heat through. Finish with 2 Tb Tomato Sauce in each pan. Stir and let cool to room temperature. Set up a flat work station and get some flour on it.
3. This is the challenging part. Don’t listen to your mind. Your mind will tell you to stuff the hell out of these, but don’t. The maximum you can put in these is about 2 1/2- 3 Tb of filling. So, do that and put some cheese on top. Keep everything centered then fold it over as seen. Pinch the edges hard with a fork. Be careful not to pierce the middle. You don’t want them opening up in the hot oil.
4. I used a cast iron skillet with an unquantifiable amount of oil. Get the oil hot and begin frying. Just be sure that you can cover at least 3/4 of the pastelito If you have a deep fryer, even better. (Yes, you can bake these. And it’s sinful, but yes, you can probably put them in the air fryer). Fry for a few minutes on each side.
5. Remove when golden brown. Not too brown, just brown enough. The browning will continue when removed. Also, I found the best way to drain is by placing them on a rack with paper towels underneath. That way, they’re not sitting in a oil-soaked pad of paper towel

Cuban pastries (turnovers) made with puff pastry and filled with guava paste and cream cheese. Cooking Times Temps beef, chicken, ham, pork, turkey. Home > Recipes > Main Dishes > Pastelito If using Dufour you will need two packages, and will get ten pastelitos, rather than eight. Pastelitos de hoja is a Sephardic Jewish pastry originating in the Jewish community that formerly existed in Tetouan, Morocco.

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