A party’s not a party without a picadera – I may or may not have that printed on a t-shirt. Seriously.
My experience with picadera in the DR is that you have to be pretty forceful to get any. If it’s a table laid out with food, you want to elbow your way in there, because, don’t be fooled, it’s not food that’s going to linger around all night. It’s a one-time deal and like runners at the start –line, it’s a mad dash once the party giver has given the signal that the eating may begin. It may even represent the end of the party, because once the food is gone, what’s the point in hanging around? Get in while the getting is good. And then get out.
There is low-budget picadera and high-budget picadera. Crackers and cheese on the low-end, with huge wedges of salami. High-budget picadera I have less experience with, but we went to a lavish wedding once where the buffet was tantalizing (shrimp, calamari, albondigas….) and yet not a chair to be found. Ingenious tactic, no? I’m sure less food was consumed because of it, and I have never forgotten the pincho de pollo (brochette) that was left uneaten because, who can eat a pincho de pollo standing up with your plate in your hands? In a manner befitting an elegant wedding, that is.
The year I threw my most excellent Christmas party, my picadera table was a sight to behold. I did my groceries in Santiago (God bless you, Supermercado Nacional) and, apparently, had money to burn. Many different cheeses and none of them made by Rica, if you know what I mean. It was a great party, because where there is food aplenty it’s hard not to be happy. The only thing that did not go over so well was the smoked salmon – pieces of which I saw strewn all over the neighbor’s roof for days afterwards.
Jill Wyatt
Empanaditas and pastelitos will add variety and Dominican flavor to your hors d'oeuvres platter. We are presenting here a generic recipe in which you can substitute the chicken for cheese, ham, vegetables, seafood or filling of your choice.
Ingredients
- 2 tablespoons of olive oil
- 1 bell pepper, diced
- 1 large tomato, seeded and diced
- 1/2 cup of sweet corn, boiled (1 small can)
- 1/2 cup of green peas, boiled (1 small can)
- 2 teaspoons of salt
- 1 small red onion, diced
- 1 clove of garlic, crushed
- Pepper
- 1 lb of chicken breasts
- 1 tablespoon of oil
- 2 sprigs of coriander chopped finely
- 1 tablespoon of tomato paste
- 1 cube of chicken bouillon
- 1 small red onion
- 1 green pepper
- Salt
- Pepper
- Oregano
- 1/2 lb of Gouda cheese, grated coarsely
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- Cold water
- Salt
- 2 cups of oil for frying
Instructions
- Heat the oil over medium heat.
- Add the garlic and onion and cook and stir until the onions become transparent.
- Add the bell pepper, tomato, peas and corn.
- Cover and cook over low heat until the pepper is cooked (3-5 mins).
- Season with salt and pepper to taste.
- Cool to room temperature and reserve.
- Boil the chicken in two cups of water, adding a teaspoon of salt 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.
- Chop the onion and the green pepper into very small cubes.
- In a shallow pan heat two teaspoons of oil, add the onion, chicken and the green pepper, stir.
- Add coriander and tomato paste.
- Simmer over very low heat until all the liquid has evaporated.
- Season with salt and pepper to taste. Reserve.
- Mix the baking soda, a teaspoon of salt and the flour, add 6 tablespoons of water, and mix well. Should you need more water add it one tablespoon at a time until you have just enough for a firm dough.
- Mix everything with your hands on a slightly floured surface until everything is well mixed, don't knead the dough (add some flour is it is too sticky).
- Let dough rest for ten minutes covered in plastic film.
- On a lightly floured surface roll out the dough. Cut out circles of about 4 inches in diameter.
- Put a teaspoon of the chicken in the center of each circle, double over in a semi-circle and seal the border pressing it with a fork (wet the edges for better seal).
- Deep fry the pasties over medium heat until they are golden brown.
- Rest on a paper towel to drain excess oil before serving.
Important Notes
Empanadas are not unique to the Dominican Republic, in fact it can be found in pretty much every Spanish-speaking country in one shape or another and with varying sizes. Each Spanish-speaking country has adapted this recipe to their own tastes and favorite ingredients.
At least in the DR it is a fundamental piece of the party platter, quick late dinner of a night in town and popular street fare.
Another great thing about it is that it is pretty adaptable: have vegan friends? go with a vegan filling, beef lovers? then a beef filling should be your choice. You can even fill them with fruits or jams and serve them as desserts. Make them big for an on-the-go meal and small for a refined hors-d-ouevre.
Aunt Clara's Kitchen is a collection of traditional Dominican recipes, recipes inspired by Dominican flavors, as well as the chronicles of the Aunties' adventures in the kitchen and outside.
{ 20 comments… read them below or add one }
Would this recipe work if I baked them in the oven? Thanks!
@ 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.
Thanks! Funny, I forgot to check back for an answer. But now that I am making these again, I saw this. Thanks!
What seasoning do you use if you are making pastelitos with ground beef?
I never use powdered seasoning, I make mine from scratch.
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.
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!
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
I’ve made them with ground turkey a favorite of my family.
can I put baking powder instead of baking soda?
I don’t know what would happen, but I would stick to baking soda as it is what I know works.
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
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.
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
I just reformated the recipe so it can be printed. Good luck.
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!
I think the chicken is much nicer. I also like the fresh “seasonings,” much better flavor, always.
Oh, and I made a vegetarian version with black beans and banana with the same fresh seasoning. Came out very good.
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.
All-purpose flour is made from wheat (trigo).
Good luck!