Dominican empanadas (Pastelillos)
Pastelillos (Dominican empanadas) are made with a puff pastry wrapper and can have either savory or sweet fillings.
Yield: 4 people
Calories: 263kcal
Equipment
- No Special Equipment
Materials
- 1 lb ground beef
- 2 Roma tomatoes diced
- 1 large onion diced
- 4 jalapenos or Serrano peppers diced
- 4 garlic cloves minced
- Salt & Pepper to taste
- Soy sauce to taste and sodium
- 2 tsp ground cumin
- 2 tbsp cooking oil not olive oil
- 1 cup raisins
- 1 package wonton wraps
Instructions
- Season ground beef with cumin, salt, and pepper and set aside to marinate.
- Heat 1 tbsp oil, sauté the onions, Roma tomatoes, jalapenos & garlic (creating a sofrito).
- Add salt and pepper to these vegetables as they cook.
- Cook until soft (about 5-6 min on medium heat)
- Once soft, set aside.
- Drain the liquid from the sofrito.
- Next, cook the seasoned ground beef in 1 tbs of oil. Make sure to break the meet-up as it cooks.
- Once the meat has browned, drain off some of the excess oil (but not all)
- Add the sofrito to the meat then continue cooking.
- Once the meat is cooked add soy sauce (1/2 tsp at a time) to taste.
- Once the meat has cooked let cool at room temp
- If you try to fill the wontons with hot ground beef they will fall apart.
- As you fill the wontons with the cooled meat, add a few raisins (optional).
- Seal the wontons with water (dip your finger in water, rub all four sides of the wonton, fold over and press.
- Indent with a fork to seal them shut.
- Then pan fry in 1 Cup canola Oil until the pastellilos until golden, about 30 seconds a side
Video
Nutrition
Serving: 1piece | Calories: 263kcal | Carbohydrates: 20.2g | Protein: 6.6g | Fat: 17.2g | Saturated Fat: 4g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 7.9g | Cholesterol: 59mg | Sodium: 193mg | Potassium: 102mg | Fiber: 0.9g | Sugar: 0.9g | Vitamin A: 490IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 0.81mg