Dominican Republic Pastelitos
| Ingredients 2 cups all-purpose flour 1 teaspoon baking soda 3 tablespoons cold water salt 2 cups oil Filling 1 lb ground chicken (beef, pork,or turkey) 1 tablespoon oil 1 tablespoon tomato paste 2 leaves coriander, chopped finely 2 teaspoons salt 1 small red onion 1 medium green pepper ground black pepper (to taste) green olives (optional) raisins (optional) |
Directions
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.
Email me at tom@duryea.org