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...

Buenas Dias!,
A group of us were recently in the D.R. for a medical mission trip. Our cook, Bienva was wonderful and the food was delicious. We are having a reunion party this weekend and my husband and I are trying to recreate some of the excellent dishes she made! I've gotten several recipes to try! I want to make two kinds of pastelitas, one with a meat filling and one with cheese filling. Can you suggest the best type of cheese to use? Also, I noticed your dough didn't have any kind of shortening/butter in it. Is that correct?
Muchas Gracias Aunt Clara!,
drfargone

First, you are correct. The dough has no fat in it. Second, try with cheddar or edam, both are popular in the D.R.

Dear Aunt Clara,

Thats my first online chat here, so just in case I posted my comments in the wrong place, please let me know so.

Being Russian and having Dominican husband takes a lot of courage and time in terms of cooking:-). When I found this websites, I fell in love with it. All is quite simple for a foreigner like me and very enjoble to cook following the guidance of your receipes.

My first question will be: I have been recently invited to one of the Dominican parties and the hostess served delicious empanaditas with some kind of heveanly feeling. I believe that was a combination of beef and raisons. It tastes very sweet, and it wasnt dry. Would you know anything like that? Perhaps if you know you could suggest some proportions?

I would like to impress my husband! Thanks for reading and taking your time in answering,

Love,

Mariya

Meanwhile will try to make "Platanos al caldero"

Substitute the boiled and shredded chicken for minced meat. Add a quarter cup of raisins to the meat filling.

Good Evening:

As an alternative, I've been using Goya pastelito disks. Why does my pastelito comes out with crispy bubbles upon frying. I recall having some pastelito in DR from a restaurant called "De Nosotro Empanadas" and there pastelito had a smooth texture. How can I obtain the smooth texture when frying my pastelitos?

You need to make your own dough with less baking soda.