Empanaditas / Pastelitos (Savory Turnovers)

Empanaditas and Pastelitos add variety and Dominican flavor to your hors d'oeuvres platter. This recipe give you the choice to use a chicken, vegan, beef, pork, or cheese fillings.

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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.

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 y 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).

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.

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.

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!

Keep screen on while cooking

Empanaditas y Pastelitos [+ Video] (Dominican 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

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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 whites, divided
• 2 cups all-purpose flour, , plus extra for working the dough
• 1 teaspoon salt
• 1 teaspoon baking powder
• Empanada filling, choose one
• 2 cups of oilf or frying

Instructions

 

• 
  Mix egg white: Combine 1 egg white and 2 tablespoons of cold water. Set aside
• 
  Mix dry ingredients: Combine flour, baking powder, and salt.
• 
  Combine: Pour in the egg white + water mix into the flour.

  Add water by tablespoons until the mix is still a bit on the dry side.
• 
  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) cover and let the dough rest for ten minutes.
• 
  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:

• 
  Make pastelitos: Cut out circles of about 2.5" [6.5 cm] in diameter. Paint the inside with egg white, 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:

• 
  Make empanadas: Cut out circles 4" [10 cm] in diameter. Paint the inside with egg white, 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

• 
  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.

Video

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.

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