Empanaditas / Pastelitos Recipe (Dominican Savory Turnovers

• Meat

  • 2 lb Chicken breasts

• Produce

  • 1 Bell pepper
  • 1 Carrot, small
  • 2 sprigs Cilantro chopped finely
  • 2 clove Garlic
  • 1/2 cup Green peas
  • 1 Green pepper
  • 1 tsp Oregano
  • 1 Potato, small
  • 2 Red onion, small
  • 1/2 cup Sweet corn
  • 1 Tomato, large

• Refrigerated

  • 1 Egg white

• Condiments

  • 1 tbsp Hot sauce
  • 1/2 cup Tomato sauce

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 tsp Pepper
  • 4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 36 tbsp Vegetable oil

• Dairy

  • 1/2 lb Gouda cheese

• Liquids

  • 3 tbsp Water

Found on dominicancooking.com

Description

Ingredients

• 2 tablespoons of olive oil
• 1 bell pepper, diced
• 1 large tomato, seeded and diced
• ½ cup of sweet corn, boiled (1 small can)
• ½ cup of green peas, boiled (1 small can)
• 1 small carrot, boiled, peeled and diced
• 1 small potato, boiled, peeled and diced
• 1 teaspoon of salt, or to taste
• 1 small red onion, diced
• 1 clove of garlic, crushed
• ¼ teaspoon of pepper, or to taste
• 1 tablespoon of hot sauce, or to taste
• 1 lb [0.45 kg] of chicken breasts
• 1 tablespoon of oil
• 2 sprigs of cilantro chopped finely
• ½ cup of tomato sauce
• 1 small red onion, chopped
• 1 clove of garlic, crushed
• 1 green pepper, diced
• 2 teaspoons of salt, or to taste
• ½ teaspoon of pepper, or to taste
• 1 teaspoon of orégano
• ½ lb of Gouda cheese, grated coarsely
• 2 cups of all-purpose flour, plus extra for working the dough
• ½ teaspoon of baking soda
• ½ teaspoon of baking powder
• 3 tablespoons of cold water
• 3 tablespoons of vegetable oil (canola, corn or soy) for adding to the dough
• 1 teaspoon of salt
• 1 egg white (to seal edges)
• 2 cups of vegetable oil (canola, corn or soy) for frying

Directions

• Heat the oil over low heat. Add the garlic and onion and cook and stir until the onions become transparent. 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.
• 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 transparent.
• 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.
• Mix baking baking soda, baking powder, salt and flour, egg, add water and oil, and mix well.
• Mix everything with your hands on a lightly-floured surface until everything is well mixed, dont 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.
• To 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. To 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.
• 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.