Empanaditas & Pastelitos [Video+Recipe] 12 Options

Ingredients

• 2 mediumeggs, separated into yolks and whites
• 2 tablespoons (30 ml)vegetable oil
• 1 teaspoon (5 ml)salt
• 1½ teaspoons (about 6 g)baking powder
• 2 cups (about 240 g), plus extra for working the doughplain flour
• 1 tablespoon per pastryempanada filling, choose one
• Up to 7 tablespoons (about 105 ml), added gradually as neededwater
• 2 cups (about 480 ml)vegetable oil, for frying

Instructions

1. 1

   Mix the dough

   Combine the egg yolks, 2 tablespoons of vegetable oil, salt and baking powder. Mix in the flour; the mixture will be crumbly and dry. Add water 1 tablespoon at a time, mixing until it comes together into a ball and using as little as possible. The recipe used 7 tablespoons, but the amount can vary.

2. 2

   Shape and rest

   On a lightly floured surface, bring the dough together with your hands, squeezing rather than folding it. Add a little flour if it is sticky, or a little water if it is too dry. Once it has a playdough-like consistency, work it for no more than 1–2 minutes, wrap it and leave it to rest for 10 minutes.

3. 3

   Roll the dough

   Take off a small piece of dough, about the size of a golf ball. On a lightly floured surface, roll it out into a small circle.

4. 4

   Fill and seal

   For pastelitos, cut out circles about 6.5 cm (2.5 inches) across and brush the inside with egg white. Put 1 tablespoon of filling in the centre, cover with another circle and press the edges together with a fork. For empanadas, cut out circles about 10 cm (4 inches) across, brush the inside with egg white and add 1 tablespoon of filling to the centre. Fold each circle in half to make a semicircle and press the edges together with a fork.

5. 5

   Fry until golden

   Heat the frying oil over medium heat in a 1-litre pot. Deep-fry the pastelitos or empanaditas until golden brown on both sides. Transfer them to paper towels to drain before serving.

What are Dominican empanaditas and pastelitos?

These are small filled pastries served as appetisers in Dominican cooking. Their names and shapes can vary, and the filling may be chosen from a range of options.

This version uses a straightforward egg-and-flour dough and gives two ways to shape the pastries: round pastelitos and folded, semicircular empanadas. Frying gives both a crisp, golden exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 228 calories, 14g protein, 17g carbs, 12g fat.

The flour and filling contribute most of the carbohydrates, while the frying oil and dough oil account for much of the fat. Protein comes mainly from the filling and eggs, though the exact balance depends on which filling you choose. Serve a portion with salad or vegetables for a more varied plate.

A dough that needs little water

Dry mix: the egg yolks, oil, salt and baking powder are combined before the flour, so the mixture will initially look crumbly.

Water: add it gradually, a tablespoon at a time, until the dough forms a ball. The amount can vary, so stop once the dough holds together.

Keep the dough tender

Gentle handling: squeeze the dough together rather than kneading or folding it repeatedly. The recipe calls for just 1–2 minutes of working, until it feels like playdough.

Rest: wrap the dough and leave it for 10 minutes before rolling. This gives you time to prepare your work surface and filling.

Shape and seal each pastry

Pastelitos: cut circles about 6.5 cm across, add a tablespoon of filling and cover with a second circle. Press the edge with a fork to seal.

Empanadas: use circles about 10 cm across and fold each one over the filling into a semicircle. Egg white brushed on the inside helps the dough layers stick together.

Look for an even golden colour

Frying: heat the oil over medium heat in a 1-litre pot, then fry the pastries until both sides are golden brown. Work carefully and avoid packing the pot so tightly that the pastries are difficult to turn.

Draining: set the cooked pastries on paper towels to remove excess oil before serving.

Choose a filling and serve

Filling choice: the recipe leaves the filling open, so choose one from the options associated with the original recipe. Keep the amount to 1 tablespoon per pastry so the edges can be sealed.

Serving: offer the empanaditas and pastelitos as part of a savoury appetiser platter. A fresh salad or sliced vegetables can make the plate feel more balanced.

Recipe notes & tips

• Add water a tablespoon at a time so the dough does not become too wet.
• Dust the work surface lightly with flour to make rolling easier without working too much extra flour into the dough.
• Keep the dough covered while shaping the pastries so it does not dry out.
• Brush egg white inside the dough and press the edges firmly with a fork to help seal them.
• Drain the fried pastries on paper towels before serving.

Variations

• Change the filling: choose one of the filling options listed with the original recipe.
• Make pastelitos: use 6.5 cm circles and seal a filled circle beneath a second one.
• Make empanadas: use 10 cm circles and fold each filled circle into a semicircle.
• Serve as a platter: offer both shapes together for variety.
• Adjust the batch: keep the stated 1 tablespoon of filling per pastry when assembling.

Common mistakes to avoid

• Adding water too quickly: the dough can become too wet, so add it a tablespoon at a time.
• Overworking the dough: it needs only 1–2 minutes of handling; stop when it feels like playdough.
• Using too much filling: stick to 1 tablespoon per pastry so the edges can close.
• Skipping the egg white: brush it inside the dough to help the layers adhere.
• Leaving the edges unsealed: press around the border with a fork before frying.

How to store

For food safety, refrigerate leftover pastries in a covered container within 2 hours and use within 3 days. Reheat in an oven until hot throughout to help restore some crispness.

Frequently asked questions