Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, pastelitos (chicken/steak). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Next, stir in cheese and remove from heat. Allow chicken and potato mixture to cool slightly and transfer to a large bowl. Step Three 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.
Pastelitos (Chicken/Steak) is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Pastelitos (Chicken/Steak) is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook pastelitos (chicken/steak) using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pastelitos (Chicken/Steak):
- Prepare 1 Pk. Empanada Discs
- Take 1 1/2 Cups Steak
- Make ready 2 Cups Chicken
- Take 1/3 Cup Peppers
- Make ready 1 Small Onion
- Get 4 Mushrooms
- Get 3 Cloves Garlic
- Prepare 1 1/2 Cups Cheese
- Prepare Seasoned Salt
- Prepare Black Pepper
- Prepare 4 Heaping Tbs. Tomato Sauce
- Prepare Oil
A great snack to serve when having guests. Mix in chicken and simmer over very low heat until all. In Caribbean countries, especially Cuba, flaky pastries. Empanaditas and Pastelitos add variety and Dominican flavor to your hors d'oeuvres platter.
Steps to make Pastelitos (Chicken/Steak):
- 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 pans.
- Add meats, respectively and heat through. Finish with 2 Tbs. Tomato Sauce in each pan. Stir and let cool to room temperature. Set up a flat work station and get some flour on it.
- 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 Tbs. 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.
- 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 pastelitos. 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.
- 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 towels.
In Caribbean countries, especially Cuba, flaky pastries. Empanaditas and Pastelitos add variety and Dominican flavor to your hors d'oeuvres platter. This recipe give you the choice to use a chicken, vegan, beef, pork, or cheese fillings. The dough of these pastelitos is super easy and if you don't want to knead the dough you can use a stand mixer. This means you can make as much pastelitos andinos as you need and then save the rest for the next day.
So that’s going to wrap it up with this exceptional food pastelitos (chicken/steak) recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
