28 responses

  1. Jessica Wolski
    July 3, 2014

    I know this is a much older post, but I have been following your blog from some time now! It is amazing the similarities between Puerto Rican and Dominican food. I love em both too.

    Question… Can these empanaditas be baked as well? I am noticing the dough is quite a lot like a pasta dough without fat. I’m wondering if the frying helps liven the dough up? I made two vegan doughs using coconut oil and an egg replacer, flour and salt. They both came out atrocious and hard. Do you have a recipe for egg-free empanada dough for baking or any suggestions?

    Thanks!
    -Jessica

    • Aunt Clara
      July 10, 2014

      We have a few baked versions. Check the Party Food recipes in the Recipe menu. One of the versions is a vegan one.

  2. Cutie
    June 11, 2014

    Love ya!!

  3. larita
    January 31, 2014

    For the chicken recipe, one does one use the chicken boullion cube?

  4. paradiso24
    May 22, 2013

    Can anyone tell me what the word picadera means? I am invited to a party and the invitation says to bring “picadera”. Thanks for any help you can give.

    • Aunt Ilana
      May 22, 2013

      Picadera 101

      From ‘picar’ which is roughly equivalent to ‘to snack’, picadera means a buffet.

  5. Adel
    November 21, 2011

    Aunt Clara,

    Your spanish version states to use Wheat Flour (harina de trigo) and the English version states all-purpose flower. Will using either one make a difference? I have both just in case. But would like to know which will result in the origional taste.

    • Aunt Clara
      November 21, 2011

      All-purpose flour is made from wheat (trigo). :)

      Good luck!

  6. Tonia
    November 11, 2011

    Oh, and I made a vegetarian version with black beans and banana with the same fresh seasoning. Came out very good.

  7. Tonia
    November 11, 2011

    I think the chicken is much nicer. I also like the fresh "seasonings," much better flavor, always.

  8. Lynn
    November 7, 2011

    This recipe is great! I made them with beef, but I couldn't get the dough right…until now! Thank you so much. I am Dominican, and my kids are half English, half Dominican. We live in England, though, and I am trying my best to expose them to the gorgeous food I grew up on, but it's so hard to find things here, sometimes. This was a great treat, and really brought back memories! I made mine with a couple pounds of mince beef, an onion, lots of fresh chopped garlic, a couple hard boiled eggs, a couple of boiled potatoes, chopped green olives and some soaked raisins, all cooked down in a chicken broth. Filling was pretty close to how I remember it!

  9. Aunt Clara
    September 27, 2011

    I just reformated the recipe so it can be printed. Good luck.

  10. Mickie
    September 27, 2011

    Hi!

    Thanks for your reply. I just made them and they are GOOD. We're in London, England. Lived in San Cristobal DR for years and years. My daughter is 1/2 Dominican and constantly talks about Empanadas, so I decide to try and make her some. Husband has eaten about 5, so if she takes too long getting home from school there may be none left LOL – Think I have started something now! Gonna be tied to the stove…. Thanks so much for the recipe :)

  11. mickie
    September 27, 2011

    Hi,

    I just wanted to make double sure that the amount of water is correct. 3 tablespoons? I am making it as we speak and 3 tbsp's isn't nearly enough…. am I doing something wrong? Thanks

    • Aunt Clara
      September 27, 2011

      It depends on the humidity where you live (here everything is wet at all times :) ), if you need more water, add some more tablespoon to tablespoon, don't overdo it or it will get too soggy.

  12. Lisa
    August 21, 2011

    can I put baking powder instead of baking soda?

    • Aunt Clara
      August 23, 2011

      I don't know what would happen, but I would stick to baking soda as it is what I know works.

  13. Damiana Sears
    August 20, 2011

    I've made them with ground turkey a favorite of my family.

  14. Larita
    May 22, 2011

    Aunt Clara, Where is the recipe for the ground beef pastelillos??? I was able to find it on the old website, but not on the updated one

  15. SHALENA KING
    April 5, 2011

    Thanks! I have always only made them with chicken. I also cheat with the premade discs, I buy GOYA brand. I am going to try to make them tonight with ground beef. Mis hijos les encantan pastelitos!

  16. Julie Sarri
    April 4, 2011

    A Dominican friend showed me how she makes these and she used Adobo seasoning and garlic. She also added chopped black olives. Still used onions and peppers. They were yummy! And if you're feeling lazy Pepe makes a good premade (frozen) disco.

  17. SHALENA KING
    April 4, 2011

    What seasoning do you use if you are making pastelitos with ground beef?

    • Aunt Clara
      April 14, 2011

      I never use powdered seasoning, I make mine from scratch. :)

  18. gianni
    February 20, 2011

    @ Tonia , No it will not work if you put it in the oven because they are suppose to be kept crunchy and if you put them in the oven they will become verry soggy and burnt.

    • Tonia
      November 11, 2011

      Thanks! Funny, I forgot to check back for an answer. But now that I am making these again, I saw this. Thanks!

  19. Tonia
    January 21, 2011

    Would this recipe work if I baked them in the oven? Thanks!

    • Kit
      June 28, 2012

      It CAN work in the oven if you add a small amount of shortening or oil to the dough. Just treat like pastry–mix until crumbly then add small amount of cold water until it holds. I make these quite frequently and BAKE them in the oven since it's healthier than frying. I got interested in the baked version because they became really popular these last few years at my local empanada joints–no doubt due to the influx of health food/freak yuppies. Will never be as good as FRIED, but the next best thing.

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