Best Dried Fruit Pastelitos Recipes

Pastelitos -- Little Fruit Pies (Southwest) image

Provided by Sydney Mike

Categories Pie

Time 1h20m

Yield 30 squares, 15 serving(s)

Number Of Ingredients 12

2 cups dried apricots
1/2 cup brown sugar, packed
1/2 cup golden raisin
1/2 cup pecans, chopped (or pinon nuts)
1/3 cup granulated sugar
1/2 teaspoon cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 lb unsalted butter
5 tablespoons vegetable shortening
1/4 cup ice water (more or less)

Steps:

FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.
In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes.
Remove puree from heat, then add raisins & nuts, & set aside to cool.
FOR THE DOUGH: While the puree is cooling, in a medium bowl, whisk together the flour, baking powder & salt, then cut in the butter & shortening until pea-size pieces form.
Add just enough ice water, 1 tablespoon at a time, to make the flour stick together, then shape into a flattened ball, wrap in plastic & refrigerate for 30 minutes.
When the dough is ready, preheat the oven to 400 degrees F, then cut the flattened ball in half & roll one of the halves out on a GREASED baking sheet.
Spread the fruit mixture on top, ALMOST to the edge.
Roll out the second half of the dough large enough to cover the fruit mixture, then place it on top, before pressing the edges together all around to seal.
In a small container, whisk together the 1/3 cup of sugar & 1/2 teaspoon of cinnamon, then sprinkle that on top of the prepared pastry. Finally, with the blunt edge of a table knife, mark the pastry into small squares & prick each square with a fork ~ There should be about 30 small squares marked off.
Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.

Dominican Pastelitos (Savory Pasties) image

Provided by CookingLulu

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.