Recipe of Perfect Pastelitos (Chicken/Steak)

Pastelitos (Chicken/Steak) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Next, stir in cheese and remove from heat. Allow chicken and potato mixture to cool slightly and transfer to a large bowl.

Here is the best “Pastelitos (Chicken/Steak)" recipe we have found so far. This will be really delicious.

Ingredients of Pastelitos (Chicken/Steak)

1. You need 1 of Pk. Empanada Discs.
2. You need 1 1/2 Cups of Steak.
3. You need 2 Cups of Chicken.
4. Make ready 1/3 Cup of Peppers.
5. It’s 1 of Small Onion.
6. You need 4 of Mushrooms.
7. Prepare 3 Cloves of Garlic.
8. Take 1 1/2 Cups of Cheese.
9. Prepare of Seasoned Salt.
10. Take of Black Pepper.
11. It’s 4 of Heaping Tbs. Tomato Sauce.
12. Take of Oil.

In Caribbean countries, especially Cuba, flaky pastries.Combine flour and salt in medium bowl, cut in shortening until crumbly.Drizzle water over surface of flour mixture.Toss briskly with fork until mixture forms a ball.

Pastelitos (Chicken/Steak) instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..

These tasty finger foods are a insanely delicious and.A great snack to serve when having guests.Mix in chicken and simmer over very low heat until all.

The dough of these pastelitos is super easy and if you don't want to knead the dough you can use a stand mixer.This means you can make as much pastelitos andinos as you need and then save the rest for the next day.Drain the meat thoroughly and return to the pan.Either from a friend's mother or from the corner store.It wasn't until I was a teenager that I discovered how to make these on my own.