DOMINICAN PASTELITOS RECIPES

Steps:

• Chop onions and the green pepper into very small cubes.
• In shallow pan, heat two teaspoons of oil, add onions, chicken or meat, and the green peppers, stir. Add the black pepper, coriander, and tomato paste. Let simmer at very low heat until all liquid has evaporated. Reserve.
• Mix all the dry ingredients first, then add the water and mix well. Mix everything with hands on a slightly floured surface until mixed well, don't knead the dough (add some flour if too sticky). Let dough rest for 10 minutes covered in plastic film.
• On lightly floured surface roll out dough, cut out circles of about 4 inches in diameter.
• Before using the filling you can add some raisins and/or some sliced olives, mix into meat. Put a teaspoon of chicken or meat in the center, fold over in a semi-circle and seal the border pressing it with a fork (for better results, wet finger with water and lightly coat the edges of the lower half of circle then use fork, this creates a tighter seal).
• Deep fry the pastelitos and drain excess oil on a paper towel before serving.

Steps:

• For the dough: Mix flour and softened butter with a fork.
• Add 2 eggs and mix with your hands.
• Add water, mixing until you can form a ball of dough. Cover and let rest for 15 minutes.
• Roll the dough in a floured surface until it is about 1/8 of an inch thick.
• Cut circles of about 6 inches of diameter.
• Roll the excess dough again and keep cutting circles until all is used.
• Fill half of the circles with beef or your filling of choice, making sure you leave at least 1/2 inch around.
• Wet the edge, fold to form a half moon shape and seal with a fork.
• Use a deep pan with very hot oil to fry them until they are golden brown.
• For the beef filling: Season ground beef with salt, oregano, and garlic.
• Heat oil in a pan and cook beef.
• When almost done, add the tomato paste.
• Stir until it dissolves and a sauce forms.
• Cook until sauce is thick and reduces by half.