Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pastelitos (chicken/steak). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look 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 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!
Pastelitos (Chicken/Steak) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Pastelitos (Chicken/Steak) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to 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):
- Make ready 1 Pk. Empanada Discs
- Take 1 1/2 Cups Steak
- Prepare 2 Cups Chicken
- Prepare 1/3 Cup Peppers
- Take 1 Small Onion
- Get 4 Mushrooms
- Make ready 3 Cloves Garlic
- Take 1 1/2 Cups Cheese
- Take Seasoned Salt
- Take Black Pepper
- Get 4 Heaping Tbs. Tomato Sauce
- Make ready Oil
Mix in chicken and simmer over very low heat until all. In Caribbean countries, especially Cuba, flaky pastries. Combine flour and salt in medium bowl, cut in shortening until crumbly. Drizzle water over surface of flour mixture.
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.
Combine flour and salt in medium bowl, cut in shortening until crumbly. Drizzle water over surface of flour mixture. Toss briskly with fork until mixture forms a ball. 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 is going to wrap it up with this exceptional food pastelitos (chicken/steak) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
