Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pastelitos (chicken/steak). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pastelitos (Chicken/Steak) is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Pastelitos (Chicken/Steak) is something which I have loved my whole life.
A great snack to serve when having guests. Stir in chicken spread, raisins, olives, tomato paste, pepper sauce and oregano. Dominican style chicken empanadas and pastelitos are a must for family get togethers and the holidays!
To get started with this particular recipe, we must prepare a few components. 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):
- Get 1 Pk. Empanada Discs
- Prepare 1 1/2 Cups Steak
- Take 2 Cups Chicken
- Prepare 1/3 Cup Peppers
- Take 1 Small Onion
- Make ready 4 Mushrooms
- Take 3 Cloves Garlic
- Take 1 1/2 Cups Cheese
- Get Seasoned Salt
- Prepare Black Pepper
- Get 4 Heaping Tbs. Tomato Sauce
- Prepare Oil
What is the Difference Between Empanadas and Pastelitos and Pastelitos? Pastelitos de Pollo : New Worlder. These Nicaraguan pastelitos, or "small cakes, " are stuffed with chicken, fried and then rolled in sugar for a savory yet sweet snack. With sweet fillings they can used as desserts and with savory fillings, either as side dishes or snacks. puff pastry sheets. simple syrup. sugar. guava marmalade. cream cheese. herbed cream cheese. sweetened cream cheese. "picadillo" style meat. apple pie filling. cherry pie filling.
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.
Bombbbbbbb Steak&Cheese and Chicken&Cheese Thanks Love keep doing your thing! If using Dufour you will need two packages, and will get ten pastelitos, rather than eight. 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. In Caribbean countries, especially Cuba, flaky pastries called Pastelitos are eaten for breakfast, as snacks and for dessert.
So that’s going to wrap this up with this special food pastelitos (chicken/steak) recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
