Pastelitos

Name: Pastelitos
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 12 servings
Cuisine: Dominican
Ingredients: 3 cups flour; 1 tsp salt; 100g butter, cold and cubed; 150ml ice water; 1 tbsp vinegar; 500g ground beef; 1 small onion, finely diced; 3 cloves garlic, minced; 1 green bell pepper, finely diced; 2 tbsp tomato paste; 1 tsp dried oregano; Salt and pepper; Vegetable oil for frying

Pastelitos (pas-te-LEE-tos)

Dominican Meat-Filled Turnovers

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 286 kcal

Crispy, flaky turnovers filled with seasoned ground beef and vegetables, fried until golden and served as a beloved street food snack.

Nutrition & Info

Protein 12.0g

Carbs 28.0g

Fat 14.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

rolling pin deep fryer or heavy skillet round cutter or plate fork

Presentation Guide

Vessel: paper-lined basket

Garnishes: lime wedges

Accompaniments: hot sauce, ketchup

Ingredients

3 cups flour
1 tsp salt
100g butter, cold and cubed
150ml ice water
1 tbsp vinegar
500g ground beef
1 small onion, finely diced
3 cloves garlic, minced
1 green bell pepper, finely diced
2 tbsp tomato paste
1 tsp dried oregano
Salt and pepper
Vegetable oil for frying

Instructions

1
Make dough by mixing flour and salt, cutting in cold butter until crumbly. Add ice water and vinegar, mix until dough comes together. Wrap and refrigerate thirty minutes.
2
Brown ground beef with onion, garlic, and bell pepper. Add tomato paste, oregano, salt, and pepper. Cook until liquid evaporates and filling is thick. Cool completely.
3
Roll dough thin on a floured surface. Cut into circles about twelve centimeters in diameter.
4
Place a spoonful of filling on one half of each circle. Fold over and press edges firmly with a fork to seal.
5
Heat oil to 175C. Fry pastelitos in batches until golden brown and crispy, about three minutes per side.
6
Drain on paper towels and serve hot. They are best eaten within minutes of frying.

💡

Did You Know?

In Santo Domingo, there are pastelito vendors on nearly every street corner, and locals have fierce loyalty to their favorite vendor.

Chef's Notes

Equipment Tips

rolling pin
deep fryer or heavy skillet
round cutter or plate
fork

Garnishing

lime wedges

Accompaniments

hot sauce, ketchup

The Story Behind Pastelitos

Pastelitos are the quintessential Dominican street food, descended from Spanish empanadas but evolved into something uniquely Dominican with their paper-thin, crispy dough. Unlike the thicker empanada wrappers found elsewhere in Latin America, Dominican pastelitos achieve an almost shattering crunch that contrasts beautifully with the savory filling. They are the food of celebrations, school cafeterias, corner vendors, and late-night cravings.

🕐 Traditionally enjoyed snack time, parties, and street food 📜 Origins: Spanish empanada tradition

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