Pastelitos (Chicken/Steak). Learn how to make Dominican Pastelitos. You can substitute with ground chicken. Completely budget friendly and pretty easy to make.

A great snack to serve when having guests. Stir in chicken spread, raisins, olives, tomato paste, pepper sauce and oregano. Pastelitos de carne - well-seasoned picadillo cooked in a sofrito of peppers and onions and tucked into flaky pastry - are a staple Cuban-American parties and easy way to see out the year. You can Cook Pastelitos (Chicken/Steak) using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pastelitos (Chicken/Steak)

Lets Go Prepare of Pk. Empanada Discs.
It's of Steak.
It's of Chicken.
Lets Go Prepare of Peppers.
It's of Small Onion.
Lets Go Prepare of Mushrooms.
Lets Go Prepare of Garlic.
Lets Go Prepare of Cheese.
It's of Seasoned Salt.
What You needis of Black Pepper.
What You needis of Heaping Tbs. Tomato Sauce.
It's of Oil.

In Caribbean countries, especially Cuba, flaky pastries called Pastelitos are eaten for breakfast, as snacks and for dessert. These delicious pastries can be stuffed with so many types of fillings. With sweet fillings they can used as desserts and with savory fillings, either as side dishes or snacks. puff pastry sheets. simple syrup. sugar. guava marmalade. cream cheese. herbed cream cheese. sweetened cream cheese. "picadillo" style meat. apple pie filling. cherry pie filling. If using Dufour you will need two packages, and will get ten pastelitos, rather than eight.

Pastelitos (Chicken/Steak) step by step

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..
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..
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..
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..
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..

Cuban pastries (turnovers) made with puff pastry and filled with guava paste and cream cheese. Cooking Times & Temps beef, chicken, ham, pork, turkey. Home > Recipes > Main Dishes > Pastelitos. Pastelitos de Guayaba con Queso (Guava Pastelitos) is a Cuban favorite. Pastelitos de guayaba con queso are super popular in Miami.