Empanaditas / Pastelitos Recipe (Dominican Savory Turnovers)

Author: Clara Gonzalez

Prep time: 45 mins
Cook time: 25 mins
Serves: 18 (aprox)

Total time: 1 hr 10 mins

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.

Ingredients
For the vegan filling
2 tablespoons of olive oil
1 bell pepper, diced
1 large tomato, seeded and diced
cup of sweet corn, boiled (1 small can)
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
teaspoon of pepper, or to taste
1 tablespoon of hot sauce, or to taste
For the chicken filling
1 lb [0.45 kg] of chicken breasts
1 tablespoon of oil
2 sprigs of cilantro chopped finely
cup of tomato sauce
1 small red onion, chopped
1 clove of garlic, crushed
1 green pepper, diced
2 teaspoons of salt, or to taste
teaspoon of pepper, or to taste
1 teaspoon of organo
For the cheese filling
lb of Gouda cheese, grated coarsely
For the dough
2 cups of all-purpose flour, plus extra for working the dough
teaspoon of baking soda
teaspoon of baking powder
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

Instructions
For the vegetable filling
1. 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).
2. Season with salt and pepper to taste. Mix in the hot sauce.
3. Cool to room temperature and reserve.
For the chicken filling

1.
2.
3.
4.

Boil the chicken in two cups of water, adding a teaspoon of salt, pepper, 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.
In a skillet heat oil over low heat, add onion, garlic and bell pepper. Cook and stir until onions become
transparent.
5. Add coriander and tomato sauce and mix in. Mix in chicken and simmer over very low heat until all the liquid has
evaporated.
6. Season with salt to taste. Set aside.
For the dough
1. Mix baking baking soda, baking powder, salt and flour, egg, add water and oil, and mix well.
2. 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).
3. Let dough rest for ten minutes covered in plastic film.
4. On a lightly-floured surface roll out the dough.
5. 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.
6. Heat oil over medium heat in a 1 qt [1lt] pot. Deep fry the pasties heat until they are golden brown on each side.
7. Rest on a paper towel to drain excess oil before serving.

Notes
Empanadas are not unique to the Dominican Republic, in fact they can be found in pretty much every Spanishspeaking country in one shape or form and in a variety of sizes. Each Spanish-speaking country has adapted this
recipe to their own tastes and favorite ingredients.
In the DR at least it is a basic component of the party platter, a quick late dinner after a night on the town and popular
street fare. The difference between empanaditas and pastelitos is merely cosmetic. Pastelitos are round, whereas
empanadas are half-moon shaped.
Another great thing about it is that it is pretty adaptable: Do you have vegan friends? Go with a vegan filling (like the
one in the recipe), beef lovers? Then a beef filling should be your choice (borrow it from this recipe. Want something
more "exotic"? How about a combination of pork and apple? Borrow it from this recipe. You can even fill them with
fruits or jams and serve them as desserts. Cheese is another popular choice, gouda or emmental are great choices,
but for a more Dominican touch you can make them with crumbled queso de frer (or halloumi if you don't find queso
de frer).
As for dough, this is the traditional one, which is deep fried. If you are looking for an egg-free alternative, the dough
for yaniqueques works well too. For a baked vegan version, try this one. Gluten-free? We didn't forget you! Try
cativas, a different type of empanadas made with yuca (cassava) dough.
You will almost certainly have filling leftover. Save and add to your next soup.
Recipe by Dominican Cooking at http://www.dominicancooking.com/21-recipe-empanaditas-pastelitos-savoury-turnovers.html