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Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pastelitos (chicken/steak). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Growing up, I had this dish one way or another. 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.
Pastelitos (Chicken/Steak) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Pastelitos (Chicken/Steak) is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have pastelitos (chicken/steak) using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pastelitos (Chicken/Steak):
- Make ready 1 Pk. Empanada Discs
- Take 1 1/2 Cups Steak
- Make ready 2 Cups Chicken
- Take 1/3 Cup Peppers
- Take 1 Small Onion
- Take 4 Mushrooms
- Take 3 Cloves Garlic
- Take 1 1/2 Cups Cheese
- Get Seasoned Salt
- Get Black Pepper
- Get 4 Heaping Tbs. Tomato Sauce
- Prepare Oil
In shallow pan, heat two teaspoons of oil, add onions, chicken or meat, and the green peppers, stir. Add the black pepper, coriander, and tomato paste. Let simmer at very low heat until all liquid has evaporated. These Puerto Rican Chicken and Potato Pastelillos are awesome right from the oven and also freeze extremely well.
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.
Let simmer at very low heat until all liquid has evaporated. These Puerto Rican Chicken and Potato Pastelillos are awesome right from the oven and also freeze extremely well. Filled to the brim with savory chicken, comforting potatoes, and gooey cheese, this baked version is a healthier alternative to the fried version - without sacrificing any flavor! Note: The links in this post may be affiliate links. Empanaditas / Pastelitos (Savory Turnovers) Empanaditas and Pastelitos add variety and Dominican flavor to your hors d'oeuvres platter.
So that’s going to wrap it up for this special food pastelitos (chicken/steak) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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