EMPANADITAS / PASTELITOS (SAVORY TURNOVERS)

Serve delicious empanaditas and pastelitos with your picadera, they are a must at a Dominican party. This recipe has options for different doughs, fried and baked, and fillings with chicken, pork, beef, cheese, seafood, vegetables and sweets. There's one for every taste.

– 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 from the list above the recipe For frying – 2 cups oil for frying

Ingredients:

Make the 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.

Make the 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.

Make the dough:

- Separate a small, golf-ball-sized piece of dough. - On a lightly floured surface roll out the dough forming a small circle.

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 filling in the center of each circle, cover with another circle and seal the border by pressing it with a fork.

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 filling in the center of each circle, double over in a semi-circle, and seal the border by pressing it with a fork.

Fry:

- 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.

You'll also love:

EMPANADAS DULCES (SWEET EMPANADITAS)

CATIVÍAS (TAPIOCA FLOUR EMPANADAS)

RECIPE

RECIPE

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