Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pastelitos (chicken/steak). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Next, stir in cheese and remove from heat. Allow chicken and potato mixture to cool slightly and transfer to a large bowl. Heat the oil in a large skillet over medium-high heat.
Pastelitos (Chicken/Steak) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Pastelitos (Chicken/Steak) is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook pastelitos (chicken/steak) using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pastelitos (Chicken/Steak):
- Prepare Pk. Empanada Discs
- Get Steak
- Make ready Chicken
- Get Peppers
- Prepare Small Onion
- Get Mushrooms
- Make ready Garlic
- Prepare Cheese
- Make ready Seasoned Salt
- Take Black Pepper
- Make ready Heaping Tbs. Tomato Sauce
- Make ready Oil
When I was in college I road several pisicorre or pisa y corre (passenger van buses) to get from my home in the country to my school in the city. It was a long voyage to get to and from school. The goal was to get a van that had cloth seats and air conditioning. Combine flour and salt in medium bowl, cut in shortening until crumbly.
Steps to make Pastelitos (Chicken/Steak):
- 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.
- 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.
- 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.
- 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.
- 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.
Drizzle water over surface of flour mixture. Toss briskly with fork until mixture forms a ball. Growing up, my mother used to fill her pastelillos with a seasoned corned beef mixture. I prefer mine filled with beef, steak or even chicken. For my beef mixture, I like to add olives, onions, tomato sauce, cilantro and some seasonings.
So that’s going to wrap it up with this exceptional food pastelitos (chicken/steak) recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
