Spice Up Your Snack: Dominican Pastelitos with Chinolita Hot Sauce

If you've ever tasted a pastelito, you know it’s a bite of heaven. A golden, crispy crust filled with flavorful, spiced meat and veggies—what’s not to love? This is one of those snacks that takes you straight back to family gatherings, neighborhood parties, or just hanging out at home with loved ones. And if you’re looking to kick things up a notch, the secret to bringing those flavors to life is adding some Chinolita Hot Sauce—my personal favorite way to add a little zing and kick to your pastelitos!

As a Dominican raised in New York, I’ve been enjoying pastelitos my whole life. They’re perfect for any occasion, from casual snacks to party treats, and they’re especially great when you’re craving something a little spicy. Trust me, once you try it with Chinolita, you’ll be hooked! Let me walk you through how to make them, step by step.

A Brief History of Pastelitos

Pastelitos have been around in the Dominican Republic for a long time, influenced by the Spanish empanadas but with a local Dominican twist. They were made to be quick, portable snacks—perfect for those busy days when you needed a tasty bite on the go. Today, pastelitos are a staple in Dominican kitchens, loved by everyone, young and old. Whether they’re filled with beef, chicken, or even cheese, these delicious pies have made their way into kitchens all over the world. But the secret to their unique flavor? The spices, the crunch, and of course, a little bit of Chinolita to add that extra punch!

Ingredients (Makes about 20, 15cm in diameter)

For the Dough:

• 380g All-purpose flour
• 1 cup (200ml) Water
• 1 tbsp Butter (melted)
• 1 tsp Salt

For the Filling:

• 250g Ground beef (you can also use pork or chicken)
• 1/4 Onion, finely chopped
• 1 Green bell pepper, finely chopped
• 1 clove Garlic, minced
• 1 bunch Cilantro, chopped
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tbsp Anatto Powder (or Paprika Powder)
• 1/2 tbsp Chicken bouillon
• 1/2 tbsp Cumin
• 1/2 tbsp Oregano
• 1 tbsp Tomato paste
• 1 tsp Vinegar

Instructions

Step 1: Making the Dough

1. Prepare your workspace: Clear a clean spot on your counter or table.
2. Melt the butter: Pop the butter in the microwave for about 15 seconds to melt it.
3. Make a flour mound: On your surface, pour the flour into a mound and create a well in the middle.
4. Add the butter and salt: Pour the melted butter and salt into the well, then slowly start incorporating the flour from the edges.
5. Add water and knead: Gradually add water while kneading the dough. Keep going until it’s smooth, about 15 minutes of kneading.
6. Let the dough rest: Roll the dough into a ball, coat it lightly with oil to prevent it from drying out, then wrap it in plastic wrap. Stick it in the fridge for about 30 minutes.

Step 2: Making the Filling

1. Sauté the veggies: Heat a little oil in a frying pan over medium heat. Add the onions, garlic, and bell peppers, and cook until the onions are soft.
2. Cook the meat: Add the ground meat and cook it until it changes color.
3. Spice it up: Once the meat is browned, add the cumin, oregano, chicken bouillon, salt, pepper, anatto powder, and tomato paste. Mix everything together.
4. Add cilantro: Stir in the chopped cilantro and let it cook for another minute.
5. Finish with vinegar: Add the vinegar at the end and stir everything together. Adjust the vinegar to your taste—if you like it extra tangy, add a little more.

Step 3: Assembling the Pastelitos

1. Roll out the dough: Take the dough out of the fridge and roll it out on a lightly floured surface until it’s about 2mm thick. Use a rolling pin or your hands to keep it from sticking to everything.
2. Cut out the circles: Use a round cutter (about 15cm in diameter) or the rim of a plate to cut out circles of dough. Be careful if you go for a larger cutter, as it might be harder to handle.
3. Fill and fold: Place a spoonful of the filling in the middle of each dough circle, then fold the dough over to make a half-moon shape. Press the edges with a fork to seal them.
4. Fry the pastelitos: Heat oil in a frying pan to about 180°C (350°F). Fry the pastelitos until they’re golden and crispy on both sides. Since the filling is already cooked, you can fry them to your preferred crispiness.

Enjoy Your Crispy Pastelitos with Chinolita!

There’s nothing like biting into a freshly fried pastelito—crispy on the outside, packed with juicy, flavorful filling on the inside. But here’s the trick: drizzle some Chinolita Hot Sauce on top. The spicy kick and tangy flavor will take your pastelito game to the next level. You'll be popping these babies in your mouth, one after another! Whether it's for a quick snack, a party appetizer, or just something to munch on during a family gathering, pastelitos are always a crowd-pleaser.

So go ahead, make these pastelitos, and don’t forget to top them off with some Chinolita. I guarantee they’ll disappear faster than you can say "delicious!" You’ll be the hero of your next meal, and everyone will be asking for your recipe.

Final Thoughts: Why Pastelitos Are a Dominican Favorite

Whether you’re in the heart of the Dominican Republic or in your own kitchen, pastelitos bring the taste of home with every bite. These savory treats are a great way to share a piece of Dominican culture and flavor with your friends and family. And don’t forget—Chinolita Hot Sauce is the perfect way to spice things up, giving your pastelitos that extra kick they deserve. So grab your ingredients, get cooking, and enjoy some of the best Dominican food you’ll ever taste!