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    Home » Recipes » Party Foods

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    Empanaditas / Pastelitos (Savory Turnovers)

    Empanaditas / Pastelitos (Savory Turnovers)

    En Español Recipe ↆ

    Empanaditas and pastelitos add variety and Dominican flavor to your picadera platter. This recipe gives you the choice to use chicken, vegan, beef, pork, or cheese fillings.

    Empanaditas / Pastelitos (Savory Turnovers)

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Empanadas vs. pastelitos
    3. Fillings
    4. Dough
    5. About our recipe
    6. Recipe
    7. Video

    Why we ❤️ it

    Empanadas and pastelitos are not unique to the Dominican Republic, in fact, they can be found in pretty much every Spanish-speaking country in one shape or form, baked or fried, and in a variety of sizes. Each Spanish-speaking country has adapted this recipe to their own tastes and favorite ingredients.

    In the DR, these are a basic component of the party platter, a quick late dinner after a night on the town, and popular street fare.

    Empanadas vs. pastelitos

    What's the difference between Dominican Pastelitos and Empanaditas?

    The difference between empanaditas and pastelitos is merely cosmetic, but --as with many other things-- Dominicans do not seem to agree on one answer, but this is mine:

    Dominican Pastelitos are round, while Dominican Empanadas are half-moon-shaped.

    Not everyone agrees, though. It could also be a regional issue as an informal survey among our social media followers seems to suggest, though most agreed with my naming convention.

    Ingredients for Empanaditas / Pastelitos (Savory Turnovers)
    Empanaditas and pastelitos fillings

    Fillings

    And if we leave aside the question of shape, this recipe is very flexible, and we give you several options for fillings (chicken, pork, beef, cheese, or vegetables). Whichever you choose, it's sure to be a box office success.

    Vegan empanadas

    Do you have vegan friends? Go with our vegetable mix vegan filling, or a vegan picadillo filling in this recipe with video. For the dough, you can use the one from yaniqueque that also works wonderfully for empanadas y pastelitos.

    Chicken empanadas

    We have a recipe for a lovely, creamy chicken filling, and a pulled chicken in tomato sauce that is more traditional, both work great with empanaditas and pastelitos, and are inexpensive and easy to make. You can make them ahead of time and refrigerate until it's time to assemble and fry the empanadas.

    Beef empanadas

    Beef lovers? Then a beef filling should be your choice and we have just the recipe you need. You can make it ahead of time and refrigerate until it's time to assemble and fry the empanadas.

    Lambí empanadas

    Lambí (conch) is a refined, more expensive choice to stuff pastelitos, but well worth it. Check the recipe for instructions on how to make it into a filling for empanadas.

    Pork empanadas

    Want something more "exotic"? How about a combination of pork and apple? Borrow it from this recipe.

    Sweet empanadas

    You can even fill them with fruits or jams and serve them as desserts.

    Cheese empanadas

    Cheese is another popular choice, gouda or Emmental are great choices, but for a more Dominican touch you can make them with crumbled queso de freír (or halloumi if you don't find queso de freír).

    Pastelitos dominicanos

    Dough

    While I believe that the dough is secondary to a great empanada, it doesn't mean that it isn't important. The dough is a matter of taste and much discussion. I am of the school of crispy, flaky dough, but some people prefer a more "bready", flexible dough.

    The cooking method is also important to the end result.

    Deep-fried empanadas

    This recipe is for the traditional Dominican empanadita and pastelito, which is deep-fried.

    Baked empanadas

    For an easy, quick, baked vegan version, try this one. These lovely no-butter, baked empanadas are absolutely amazing and so much easier to make.

    Vegan empanadas

    If you are looking for an egg-free alternative, vegan alternative, the dough for yaniqueques works well too.

    Gluten-free empanadas

    We didn't forget you! Try cativías, a different type of empanadas made with yuca (cassava) dough.

    Empanaditas / Pastelitos (Savory Turnovers)
    Empanaditas and pastelitos

    About our recipe

    You may have different ways to make the dough, but the deal-breaker is always the filling. This is why I've given you as many options as possible.

    This recipe yields about 18 empanaditas, though it may be fewer if you make them bigger. If you will make them as part of a larger picadera (appetizer) platter, it serves 9-18 people depending on how many more things will be served. On its own, and as party food, it serves 4-5 people.

    This dough recipe has the advantage of being simple, inexpensive, easy, requires no fancy equipment, and results in a crispy empanadita.

    Buen provecho!

    Tia Clara

    Recipe

    Dominican empanaditas y pastelitos
    Keep screen on while cooking

    [Recipe + Video] Empanaditas / Pastelitos (Savory Turnovers)

    By: Clara Gonzalez
    Empanaditas and pastelitos add variety and Dominican flavor to your hors d'oeuvres platter. We are presenting a generic recipe and easy step by step. See other filling and dough choices in the notes.
    5 from 19 votes
    Save for Later Send by Email Print Recipe
    Prep Time 45 mins
    Cook Time 25 mins
    Total Time 1 hr 10 mins
    Course Party
    Cuisine Dominican, Latino
    Servings 18 (aprox)
    Calories 228 kcal

    Ingredients

    • 2 egg (medium), eggs and whites separated
    • 2 tablespoons vegetable oil
    • 1 teaspoon salt
    • 1½ teaspoons baking powder
    • 2 cups all-purpose flour, plus extra for working the dough

    Filling

    • Empanada filling, choose one

    For frying

    • 2 cups oil for frying

    Instructions
     

    • Mixing flour in
      Making dough: Combine egg yolks, oil, salt, and baking powder. Once well combined, add the flour and mix.
      By this point, the dough will be crumbly and too dry. Start adding water by the tablespoon and working until it forms a cohesive ball with the least water possible. I used 7 tablespoons in the end, but it varies sometimes.
    • Working dough with the hands
      Work dough: Mix everything with your hands on a lightly floured surface until everything is well mixed, but just squeezing without folding (like playdoh). Add some flour to the dough if it is too sticky, or a bit of water if it is too dry
      Once the dough has the consistency of playdoh (One to two minutes at most) wrap, and let the dough rest for ten minutes.
    • Rolling dough with rolling pin
      Rolling out: Separate a small, golf-ball-sized piece of dough.
      On a lightly floured surface roll out the dough forming a small circle.

    How to make make pastelitos:

    • Hands holding pastelito
      Make pastelitos: Cut out circles of about 2.5" [6.5 cm] in diameter. Paint the inside with egg white (which acts as glue so the layers don't separate), place a tablespoon of the chicken filling in the center of each circle, cover with another circle and seal the border pressing it with a fork.

    How to make make empanadas:

    • Hands holding empanada
      Make empanadas: Cut out circles 4" [10 cm] in diameter. Paint the inside with egg white (which acts as glue so the layers don't separate).
      Place a tablespoon of the chicken filling in the center of each circle, double over in a semi-circle, and seal the border pressing it with a fork.

    How to fry

    • Putting pastelito in hot oil
      Frying: Heat oil over medium heat in a 1 qt [1lt] pot. Deep fry the pastelitos / empanaditas until they are golden brown on each side.
      Rest on a paper towel to drain excess oil before serving.

    Tips and Notes

    There is some important advice on the introduction to the recipe, please read it.
    You will almost certainly have filling leftover. Save and add to your next soup.
    The nutritional information is based on the average of all ingredients.
    It's very important that the baking powder is fresh, this is a common point of failure in recipes that use it.

    Nutrition

    Serving: 1pastelitoCalories: 228kcalCarbohydrates: 17gProtein: 14gFat: 12gSaturated Fat: 3gCholesterol: 36mgSodium: 732mgPotassium: 270mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 20.1mgCalcium: 110mgIron: 1.6mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR cheese empanada, chicken pastelitos, dominican beef empanada, dominican chicken empanada, pastelito dough
    More recipes with: beef, cheese, chicken, flour, meat, poultry

    Video

    Edited: Nov 16, 2021 | Publish: Dec 19, 2001

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
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    56 Comments
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    paradiso24
    May 22, 2013 9:15 AM

    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.

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    Tonia
    November 11, 2011 5:30 PM

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

    0
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    Jalix D
    April 10, 2018 11:13 AM

    The measurments that you have on here leave me with dry dough. I know you stated to add more water and I have, I just want to know what type of consistency is the dough supposed to have.5 stars

    16
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    Alex
    March 18, 2017 8:47 PM

    Can I bake this empanadas?

    2
    Reply
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    Mason
    September 23, 2018 7:09 PM

    OK this was very helpful I have an international day coming up for my school and I just wanna know which recipe or choice do u think is the best

    1
    Reply
    View Replies (1)

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