Hello everybody, hope you’re having an incredible day today.it is Max Francis. Today, we’re going to make a special dish, pastelitos (chicken/steak). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pastelitos (Chicken/Steak) is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Pastelitos (Chicken/Steak) is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have pastelitos (chicken/steak) using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pastelitos (Chicken/Steak):
- Get 1 Pk. Empanada Discs
- Get 1 1/2 Cups Steak
- Take 2 Cups Chicken
- Get 1/3 Cup Peppers
- Prepare 1 Small Onion
- Make ready 4 Mushrooms
- Get 3 Cloves Garlic
- Make ready 1 1/2 Cups Cheese
- Make ready Seasoned Salt
- Take Black Pepper
- Make ready 4 Heaping Tbs. Tomato Sauce
- Take Oil
Instructions 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.
So that’s going to wrap it up for this exceptional food pastelitos (chicken/steak) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
