Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pastelitos (chicken/steak). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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. Here is how you cook it. Learn how to make Dominican Pastelitos.

Pastelitos (Chicken/Steak) is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Pastelitos (Chicken/Steak) is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook pastelitos (chicken/steak) using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pastelitos (Chicken/Steak):

1. Take 1 Pk. Empanada Discs
2. Take 1 1/2 Cups Steak
3. Make ready 2 Cups Chicken
4. Get 1/3 Cup Peppers
5. Make ready 1 Small Onion
6. Make ready 4 Mushrooms
7. Get 3 Cloves Garlic
8. Make ready 1 1/2 Cups Cheese
9. Make ready Seasoned Salt
10. Make ready Black Pepper
11. Make ready 4 Heaping Tbs. Tomato Sauce
12. Prepare Oil

Welcome to Pastelitos Cafe in Houston, TX! Hand crafted pastries filled with fresh savory ingredients. Pastelitos de carne are meat filled pastries that are topped with a sweet glaze. They can be found in If you're in the mood for more Cuban classics, try this fricase de pollo, breaded chicken steak or the.

Steps to make Pastelitos (Chicken/Steak):

1. Prep ingredients as seen below. (I used cooked bbq meats, so they were already seasoned. I seasoned the veggies with seasoned salt and black pepper. I recommend seasoning your meat if it’s not pre-cooked). Divide and sauté veggies in two pans.
2. Add meats, respectively and heat through. Finish with 2 Tbs. Tomato Sauce in each pan. Stir and let cool to room temperature. Set up a flat work station and get some flour on it.
3. This is the challenging part. Don’t listen to your mind. Your mind will tell you to stuff the hell out of these, but don’t. The maximum you can put in these is about 2 1/2- 3 Tbs. of filling. So, do that and put some cheese on top. Keep everything centered then fold it over as seen. Pinch the edges hard with a fork. Be careful not to pierce the middle. You don’t want them opening up in the hot oil.
4. I used a cast iron skillet with an unquantifiable amount of oil. Get the oil hot and begin frying. Just be sure that you can cover at least 3/4 of the pastelitos. If you have a deep fryer, even better. (Yes, you can bake these. And it’s sinful, but yes, you can probably put them in the air fryer). Fry for a few minutes on each side.
5. Remove when golden brown. Not too brown, just brown enough. The browning will continue when removed. Also, I found the best way to drain is by placing them on a rack with paper towels underneath. That way, they’re not sitting in a oil-soaked pad of paper towels.
6. Ready to serve and ENJOY!

Pastelitos de carne are meat filled pastries that are topped with a sweet glaze. They can be found in If you're in the mood for more Cuban classics, try this fricase de pollo, breaded chicken steak or the. El Salvadorian Pastelitos with Chicken Filling. Other days I go all out with an absurd variety of hors de oeuvres, chimichurri steaks, and grilled vegetable. Chicken, steak or mixed with onions, coleslaw, potato sticks, Parmesan cheese, and house sauce.

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