EMPANADITAS / PASTELITOS RECIPE (DOMINICAN SAVORY TURNOVERS)

Empanaditas / Pastelitos Recipe (Dominican 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 @MakeItYours

Number Of Ingredients 30

Previous Next

Ingredients

2 tablespoons of olive oil
1 bell pepper, diced
1 large tomato, seeded and diced
½ cup of sweet corn, boiled (1 small can)
½ cup of green peas, boiled (1 small can)
1 small carrot, boiled, peeled and diced
1 small potato, boiled, peeled and diced
1 teaspoon of salt, or to taste
1 small red onion, diced
1 clove of garlic, crushed
¼ teaspoon of pepper, or to taste
1 tablespoon of hot sauce, or to taste
1 lb [0.45 kg] of chicken breasts
1 tablespoon of oil
2 sprigs of coriander chopped finely
½ cup of tomato sauce
1 cube of chicken bouillon
1 small red onion
1 green pepper
1 teaspoon of salt, or to taste
¼ teaspoon of pepper, or to taste
1 teaspoon of orÃ©gano
½ lb of Gouda cheese, grated coarsely
2 cups of all-purpose flour, plus extra for working the dough
1 teaspoon of baking soda
3 tablespoons of cold water
3 tablespoons of vegetable oil (canola, corn or soy) for adding to the dough
1 teaspoon of salt
1 egg white (to seal edges)
2 cups of vegetable oil (canola, corn or soy) for frying

Steps:

Heat the oil over low heat. Add the garlic and onion and cook and stir until the onions become transparent. Stir in bell pepper, tomato, peas, carrot, potato and corn. Cover and simmer over low heat until the pepper is cooked (3-5 mins).
Season with salt and pepper to taste. Mix in the hot sauce.
Cool to room temperature and reserve.
Boil the chicken in two cups of water, adding a teaspoon of salt and a pinch of oregano to the water.
When the chicken is tender remove from the fire and cool to room temperature.
Shred the chicken very finely.
Chop the onion and the green pepper into very small cubes.
In a shallow pan heat two teaspoons of oil, add the onion, chicken and the green pepper, stir.
Add coriander and tomato sauce. Simmer over very low heat until all the liquid has evaporated.
Season with salt and pepper to taste. Set aside.
Mix baking powder, salt and flour, egg, add water and oil, and mix well.
Mix everything with your hands on a lightly-floured surface until everything is well mixed, don't knead the dough (add some flour to the dough is it is too sticky, a bit of water if it is too dry).
Let dough rest for ten minutes covered in plastic film.
On a lightly-floured surface roll out the dough.
To make empanadas: Cut out circles 4" [10 cm] in diameter. Paint the inside with egg white, place a tablespoon of the chicken filling in the center of each circle, double over in a semi-circle and seal the border pressing it with a fork.To make pastelitos: Cut out circles of about 2.5" [6.5 cm] in diameter. Paint the inside with egg white, place a tablespoon of the chicken filling in the center of each circle, cover with another circle and seal the border pressing it with a fork.
Heat oil over medium heat in a 1 qt [1lt] pot. Deep fry the pasties heat until they are golden brown on each side.
Rest on a paper towel to drain excess oil before serving.