Pastelitos (Chicken/Steak). Next, stir in cheese and remove from heat. Allow chicken and potato mixture to cool slightly and transfer to a large bowl. Step Three Set the pastelitos on a baking sheet lined with parchment paper and cut a small slit on top of each pastelitos to allow it to vent.
Dominican style chicken empanadas and pastelitos are a must for family get togethers and the holidays!
These tasty finger foods are a insanely delicious and.
A great snack to serve when having guests.
You can cook Pastelitos (Chicken/Steak) using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Pastelitos (Chicken/Steak)
- Prepare 1 of Pk. Empanada Discs.
- Prepare 1 1/2 Cups of Steak.
- You need 2 Cups of Chicken.
- It's 1/3 Cup of Peppers.
- Prepare 1 of Small Onion.
- Prepare 4 of Mushrooms.
- It's 3 Cloves of Garlic.
- You need 1 1/2 Cups of Cheese.
- Prepare of Seasoned Salt.
- You need of Black Pepper.
- Prepare 4 of Heaping Tbs. Tomato Sauce.
- Prepare of Oil.
Mix in chicken and simmer over very low heat until all. In Caribbean countries, especially Cuba, flaky pastries. 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.
Pastelitos (Chicken/Steak) instructions
- 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..
Drain the meat thoroughly and return to the pan. Puerto Rican style Pasteles de Guineo or Yuca filled with Seasoned pork, chicken, steak, vegetables or tofu. Either from a friend's mother or from the corner store. It wasn't until I was a teenager that I discovered how to make these on my own. It wasn't until my uncle from Virginia started experimenting with fillings that I realized that things other.
