2cupsof all-purpose flour, plus extra for working the dough
1/2teaspoonof baking soda
1/2teaspoonof baking powder
3tablespoonsof cold water
3tablespoonsof vegetable oil(canola, corn or soy) for adding to the dough
1egg white(to seal edges)
2cupsof vegetable oil(canola, corn or soy) for frying
How to make the vegetable filling
Heat the oil over low heat. Add the garlic and onion and cook and stir until the onions become translucent. Stir in bell pepper, tomato, peas, carrot, potato and corn. Cover and simmer over low heat until the pepper is cooked (3-5 mins).
Season with salt and pepper to taste. Mix in the hot sauce.
Cool to room temperature and reserve.
How to make the chicken filling
Boil the chicken in two cups of water, adding a teaspoon of salt, pepper, 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.
In a skillet heat oil over low heat, add onion, garlic and bell pepper. Cook and stir until onions become translucent.
Add coriander and tomato sauce and mix in. Mix in chicken and simmer over very low heat until all the liquid has evaporated.
Season with salt to taste. Set aside.
How to make the dough
Mix baking baking soda, baking powder, salt and flour, add water and oil, and mix well.
Mix everything with your hands on a lightly-floured surface until everything is well mixed, don't knead the dough (add some flour to the dough is it is too sticky, a bit of water if it is too dry).
Let dough rest for ten minutes covered in plastic film.
On a lightly-floured surface roll out the dough.
How to make 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 makemake 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 fry the pastelitos
Heat oil over medium heat in a 1 qt [1lt] pot. Deep fry the pasties heat until they are golden brown on each side. Rest on a paper towel to drain excess oil before serving.
Empanadas 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 and in a variety of sizes. Each Spanish-speaking country has adapted this recipe to their own tastes and favorite ingredients.In the DR at least it is a basic component of the party platter, a quick late dinner after a night on the town and popular street fare. The difference between empanaditas and pastelitos is merely cosmetic. Pastelitos are round, whereas empanadas are half-moon shaped.Another great thing about it is that it is pretty adaptable: Do you have vegan friends? Go with a vegan filling (like the one in the recipe), beef lovers? Then a beef filling should be your choice (borrow it from this recipe. Want something more "exotic"? How about a combination of pork and apple? Borrow it from this recipe. You can even fill them with fruits or jams and serve them as desserts. 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).As for dough, this is the traditional one, which is deep fried. If you are looking for an egg-free alternative, the dough for yaniqueques works well too. For a baked vegan version, try this one. Gluten-free? We didn't forget you! Try cativías, a different type of empanadas made with yuca (cassava) dough.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.