Crispy Beef Pastelitos (Dominican Style) 🥟🔥
295kcal
Ingredients
- 1 lb Ground beef
- 1 pack Goya Empanada Dough
- 2 tbsp Red onion
- 1 tbsp Green pepper
- 1 tbsp Red bell pepper
- 1 tbsp Cilantro
- 2 Garlic cloves (finely chopped)
- 1 tbsp Sofrito
- 1 packet Sazon (culantro y achiote)
- 1/2 tbsp Adobo
- 1/2 tbsp Dominican oregano, pinch of black pepper, salt to taste
- 8 oz can tomato sauce
- 1/4 cup water
- Cheese: Shredded cheddar or your favorite melting cheese
- Oil: Vegetable oil (for frying)
- 3 tbsp Mayo & Ketchup
- 3 tbsp BBQ Sauce
- 1 tsp vinegar, pinch of salt, pepper, and red pepper flakes.
Method
- Prep aromatics: Finely chop the onion, peppers, garlic, and cilantro.
- Sauté: In a pan with a little oil, sauté the chopped veggies until soft.
- Season: Stir in the sofrito, sazon, adobo, oregano, salt, and pepper.
- Brown Beef: Add the ground beef and cook until browned. Drain any excess fat.
- Simmer: Pour in the tomato sauce and 1/4 cup of water. Let it simmer on low for 30 minutes until the sauce is thick and flavorful.
- Assemble: Defrost the dough discs. Roll them slightly, add a spoonful of beef and a sprinkle of cheese.
- Seal: Fold and pinch the edges tightly with a fork.
- Fry: Fry in hot oil until they are golden and crispy.
- Dip: Mix all the dipping sauce ingredients together and serve warm!
Nutrition
Serving1gCalories295kcalCarbohydrates24gProtein12gFat18gSaturated Fat6gPolyunsaturated Fat0.2gCholesterol35mgSodium520mgPotassium180mgFiber1gSugar2gVitamin A320IUVitamin C8mgCalcium85mgIron2.2mg
Notes
- Don't Overfill: To prevent the pastelitos from bursting in the oil, don't put more than about 1.5 tablespoons of filling inside.
- Oil Temperature: If the oil is too hot, the dough will burn before the cheese melts. If it's too cold, the dough will soak up too much oil and be greasy. Aim for 350°F.
- Beef Prep: Letting the beef simmer for 30 minutes is the key to that tender, authentic "pastelito" texture. Don't rush it!