Pastelitos Dominicanos de Carne
Delicious Dominican-style turnovers filled with seasoned ground beef, fried to a golden crisp. A popular street food and party snack.
🧂 Ingredients
- 500 g Ground beef
- 1 medium Onion(finely chopped)
- 1/2 medium Bell pepper(finely chopped (any color))
- 3 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 1 tsp Cumin
- 1/2 tsp Oregano(dried)
- 1 tsp Adobo seasoning
- to taste Salt
- to taste Black pepper
- 1 tbsp Worcestershire sauce
- 1 packet Sazón con culantro y achiote
- 12 large Empanada discs(store-bought or homemade)
- 1 large Egg(beaten, for egg wash)
- for frying Vegetable oil
👨🍳 Instructions
- 1
In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.
⏱️ 5 minutes - 2
Add the minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 3
Add the ground beef to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.
💡 Tip: Ensure all pink is gone from the beef. - 4
Stir in the tomato paste, cumin, oregano, adobo seasoning, salt, pepper, Worcestershire sauce, and the packet of Sazón. Cook for 5-7 minutes, stirring to combine all flavors.
⏱️ 5-7 minutes💡 Tip: The mixture should be moist but not watery. - 5
Remove the filling from heat and let it cool completely. This is important to prevent the empanada dough from becoming soggy.
💡 Tip: You can speed this up by spreading the filling on a plate. - 6
Lay out the empanada discs on a clean surface. Spoon about 2-3 tablespoons of the cooled meat filling onto one half of each disc.
- 7
Brush the edges of the empanada discs with the beaten egg wash. Fold the other half of the disc over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork.
💡 Tip: Ensure a good seal to prevent filling from leaking out during frying. - 8
Heat about 2-3 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C).
💡 Tip: A small piece of dough should sizzle immediately when dropped in. - 9
Carefully place the filled pastelitos into the hot oil, a few at a time, without overcrowding the pan. Fry for 3-5 minutes per side, or until golden brown and crispy.
⏱️ 3-5 minutes per side💡 Tip: Turn them gently with tongs. - 10
Remove the fried pastelitos with a slotted spoon and drain them on paper towels. Serve hot.
💡 Tip: Best enjoyed fresh.
💡 Pro Tips
- ✓Ensure the meat filling is completely cool before assembling the pastelitos to avoid making the dough soggy.
- ✓A good seal on the empanada edges is crucial to prevent the filling from escaping during frying.
- ✓Don't overcrowd the frying pan; this will lower the oil temperature and result in greasy pastelitos.
🔄 Variations
- Add a tablespoon of chopped olives or raisins to the meat filling for a different flavor profile.
- For a vegetarian option, use a filling of mixed vegetables and beans.
- Serve with a side of 'guasacaca' (avocado sauce) or your favorite hot sauce.