Computer translation of article:
Santo Domingo
It's hard to imagine a table on Christmas Eve in which the empanadas and pastelitos do not appear. They are two classics of the Dominican Christmas menu, so tasty that you have to hide them or ban their tasting before dinner because they disappear as they come out of the frying pan, freshly fried.
One of the advantages of its elaboration is that the ingredients are very easy to obtain and it is enough to mix them to have a good mass.
As both products are made from a dough based on wheat flour, butter and egg, on this occasion we have selected the recipe for pastelitos included in one of the most complete and praised books for collectors of Creole cuisine: Dominican cuisine ( 1992), by Mar?a Ram?rez de Car?as.
Recipe
- Ingredients for 1 1/2 dozen
4 cups wheat flour (sifted)
1 teaspoon of salt
1/2 cup vegetable shortening, margarine or butter (1 stick)
2 eggs at room temperature
1 egg yolk, room temperature
1 cup plus 2 tablespoons ice water
3 cups of hash (for filling
vegetable oil.
- Directions
1. Combine flour and salt.
2. Using two knives or a pastry mixer, mix the dry ingredients with butter, butter or margarine, until the mixture looks like cornmeal.
3. In a separate bowl, mix the ice water with the eggs and egg yolk and gradually add the butter and flour mixture.
4. Knead until smooth.
5. Let the dough stand for half an hour at room temperature.
6. On a floured table, spread dough to 1/8 inch thickness. Cut into circles three inches in diameter.
7. Place one tablespoon of hash on the center of each circle.
8. moisten the edges with water, place another circle on top and press them with your fingertips to seal them. Secure them by gently pressing them with a fork. Repeat the procedure with the rest of the circles and hash.
9. Fry the pastelitos in an inch of hot oil until golden brown on both sides.
10. Drain and allow to dry on absorbent paper.
11. Serve hot.
How to make mincemeat
Remember, as it comes to tastes and flavors, or picadillo filling for cakes and pies can do with the ingredients of your choice. If you need a guide, Ram?rez de Car?as also teaches you how to make the typical Dominican relleno, which, he says, includes hard-boiled eggs, raisins, olives and capers. This is the recipe.
Ingredients for six servings
1 1/2 pounds of ground beef
1 tablespoon cooking oil
1 cube of chicken broth (dissolved in 4 tablespoons of hot water)
1 medium red onion (grated)
1 small green pepper (finely chopped)
2 garlic cloves (crushed)
2 1/2 tablespoons tomato paste
1 teaspoon capers (chopped)
1/2 tablespoon stuffed olives (sliced)
1 cup water
1 tablespoon raisins without seed
1 egg hard (chopped)
Directions:
1. Mix all ingredients except raisins and boiled egg.
2. Cook this mixture over medium-high heat until the cooking liquid has almost completely absorbed. Move occasionally.
3. Add raisins and cook over low heat for 10 minutes.
4. Add the hard-boiled egg and mix carefully
5. Serve hot.
[I own a copy of this cookbook, OOP for years, and very pricy if you can even find an available copy. For that matter, Aunt Clara's Dominican Cookbook is also OOP. Glad I bought 4 copies when it was available, now they're in the hundreds of dollars too]
[His name is Tom]
