It’s Caribbean-American Heritage month and along with that comes a variety of classic, flavorful recipes that embody the culture and cooking traditions of the region.
Nearly every Latinx and Caribbean country has a meat-filled pastry bursting with flavor, but depending on where it originates, the shell and filling are vastly different.
Pastelitos are the Dominican Republic’s version of this pastry and it is typically filled with meat like a ground beef or chicken. There are even versions that are simply filled with cheese.
Along with the meat come a variety of classic flavors like garlic, cilantro, oregano and a few other spices that bring out the Dominican Republic’s unique flavor profile.
A classic combination with ground beef are raisins as it brings a touch of sweetness that adds to the overall dish, but it is an optional ingredient.
The pastry is filled with the cooked meat mixture, sealed with a fork and fried to golden perfection served alongside mayo ketchup or a simple hot sauce.
It is a common street food throughout the Dominican Republic and is a food of celebration that can be prepared as a family due to its ease in preparation.
The dish is seen more as a snack versus a traditional meal, but still hits the spot every time.
If you’d like to make this recipe for yourself, follow the steps below!
Recipe
- In a pan over medium heat, add a little bit of olive oil. When hot, add the onions and cook until translucent, about 1-2 minutes.
- Next, add the garlic and cook until fragrant, about 1 minute.
- Add the ground meat and mix thoroughly, making sure to break down the meat into small chunks. Cook down until the meat is completely browned and cooked through.
- Then, it’s time for the seasonings. Add the bell pepper, cilantro, tomato sauce, oregano, garlic powder and salt and pepper. Mix thoroughly.
- Allow to cook for an additional 5-7 minutes or until the bell peppers are slightly softened.
- Optionally, add the raisins, mix and set aside.
- Add a big pan of oil (about 1 inch to coat the pan) to the stove on medium-high heat.
- Next, take your thawed out discs and stretch them out using your fingers at the edge of the discs and softly pulling.
- Once they are stretched, add a heaping spoonful of filling and seal the edges with a fork on both sides. Repeat with remaining discs.
- When the oil is ready, fry immediately until golden brown, about 2-3 minutes per side, making sure not to overcrowd the pan. Drain any excess oil and set aside.
- Repeat with remaining pastelitos. Serve with your favorite sauce and enjoy!
Ingredients
- 1lb ground beef
- 1 bell pepper, finely chopped
- 1 red onion, finely chopped
- 5-6 garlic cloves, minced
- 1 sprig of cilantro, finely chopped
- 1-2 tbsp olive oil, to cook
- 8oz can tomato sauce, no salt added
- Garlic powder
- Dried oregano
- Salt and pepper, to taste
- 1/3 cup raisins, optional
- Two packs of 10, 5-inch discs of frozen empanada dough
- Oil, for frying
