How to Make Homemade Pastelitos (Chicken/Steak)

Hey everyone, it’s Jim, welcome to our recipe page. 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 am going to make it a little bit tasty. This is gonna smell and look delicious.

Pastelitos (Chicken/Steak) is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Pastelitos (Chicken/Steak) is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have pastelitos (chicken/steak) using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pastelitos (Chicken/Steak):

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

Steps to make Pastelitos (Chicken/Steak):

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.

So that’s going to wrap this up for this special food pastelitos (chicken/steak) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!