Pastelitos
No Dominican party starts without them
About Pastelitos
Pastelitos are flaky, deep-fried turnovers made with a wheat-flour dough that shatters into delicate, crispy layers when you bite into them. Filled with seasoned ground beef, chicken, or cheese (or a combination), pastelitos are one of the Dominican Republic's most popular street snacks and a staple at birthday parties, school events, and afternoon meriendas (snack breaks). They are distinguished from empanadas dominicanas by their wheat-based dough, which produces a lighter, flakier result compared to the yuca-based empanada.
Pastelitos hold a special place in Dominican social life — they are the default snack food for gatherings of all kinds. A Dominican birthday party without pastelitos is almost unimaginable. The golden, crescent-shaped turnovers arrive piled on platters, still warm from frying, their flaky crusts releasing fragrant steam when broken open. For many Dominicans, the taste of a pastelito triggers instant childhood memories of parties, family gatherings, and the simple pleasure of a perfectly fried snack.
Making pastelitos requires a specific dough technique for the signature flaky layers:
- The dough: A mixture of flour, salt, butter or shortening, and water is kneaded into a smooth, pliable dough. The fat is worked in to create layers — similar to a simplified puff pastry approach. Some recipes use a fold-and-roll technique to build even more flaky layers.
- The filling: Ground beef (carne molida) is sauteed with sofrito, tomato paste, and olives until thick and well-seasoned. Chicken filling is prepared similarly. Cheese versions use a mild white cheese or queso de hoja.
- Assembly: The dough is rolled thin and cut into circles. A spoonful of filling is placed on one half, the dough is folded over to create a half-moon shape, and the edges are crimped with a fork to seal.
- Frying: Pastelitos are deep-fried in hot oil (180 degrees Celsius) until puffy, golden, and the dough layers visibly separate and crisp. This takes about 3-4 minutes per batch.
The hallmark of a great pastelito is the dough — it should shatter into flaky, paper-thin layers when bitten, almost like a fried croissant, with a well-seasoned, moist filling inside.
Key ingredients
How to make Pastelitos
- 1
Make the filling first: heat a little oil in a pan over medium heat and cook the sofrito with garlic for 2 to 3 minutes until fragrant.
- 2
Add the ground beef or chicken, breaking it apart, and cook for 8 to 10 minutes until browned through.
- 3
Stir in the tomato paste and a splash of water, season with salt, and simmer for 5 to 7 minutes until thickened; let cool completely before using.
- 4
For the dough, mix the flour with a pinch of salt, then work in a little oil and enough warm water to form a firm, smooth dough; knead briefly and let it rest, covered, for 20 to 30 minutes.
- 5
Roll the dough out thin on a floured surface and cut into circles about 12 to 15 cm across.
- 6
Spoon a small portion of the cooled filling and a bit of shredded cheese onto one half of each circle, leaving a clear border.
- 7
Fold the dough over into a half-moon, press the edges together, and crimp with a fork to seal tightly.
- 8
Heat about 2 inches of oil in a deep pan to medium heat and fry the pastelitos in batches for 2 to 3 minutes per side until golden and crisp.
- 9
Drain on paper towels and serve warm.
A home-style reference method; every family and kitchen has its own version.
Pastelitos questions
What are Dominican pastelitos?
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How are pastelitos different from empanadas?
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What fillings are most common in pastelitos?
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When do Dominicans eat pastelitos?
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How much do pastelitos cost?
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