Empanadas de Res Dominicanas

  • Total time - 2 hours (including dough chilling)
  • Active preparation - 45 minutes
  • Servings: 15
  • Country: Dominican Republic
A pile of small, golden-brown, fried Empanadas (Pastelitos).

The key to authentic Dominican Empanadas is the buttery, pliable dough and a filling that is stewed with plenty of tomato paste and garlic/oregano to be moist but not watery.

For simplicity, you can use store-bought Empanada discs (often found in the frozen Caribbean/Latin American section), but homemade dough is much tastier and crispier, especially when fried.

Ingredients

I. Empanadas Dough (Masa)

  • 300 g All-purpose flour
  • 125 g Cold butter, cubed
  • 1 pc Egg
  • 50 ml Cold water
  • 1 tsp Salt

II. Beef Filling (Relleno de Res)

  • 300 g Ground beef (lean)
  • 1 Tbsp Olive oil
  • 1 small pc Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 Tbsp Tomato paste
  • 0.5 tsp Dried oregano (Dominican style)
  • 1 to taste Salt and pepper (or Sazón with Achiote)
  • 0.5 cups Water (for stewing)
  • 6 pcs Olives (green, sliced, optional)

III. Frying

  • 2 cups Frying oil (canola, vegetable)

Instructions

Step 1: Preparing the Dough (Masa)

In a bowl, mix flour and salt. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse crumbs.

Add the egg and gradually pour in the cold water. Knead into a smooth and elastic dough (about 5 minutes of kneading).

Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour, ideally 2 hours. This will prevent the filling from leaking out during frying.

Step 2: Preparing the Beef Filling (Relleno de Res)

Heat the olive oil in a large skillet. Add the onion and sauté until translucent.

Add the ground beef, break it up with a spoon, and brown it until cooked through. Drain off any excess fat.

Season with minced garlic, oregano, salt, pepper, and Sazón (if using). Mix thoroughly.

Add the tomato paste and water. Reduce the heat and simmer for 20-30 minutes until the meat is cooked and the sauce has thickened. The filling should be moist but free of liquid sauce. Remove from heat and let the filling cool completely (this is crucial).

Step 3: Shaping the Empanadas

Roll out the rested dough thinly on a floured surface (about 2-3 mm thick).

Cut out discs with a diameter of 10 cm using a round cutter or a bowl.

Place 1-2 tablespoons of the cooled beef filling in the center of each disc. Moisten the edges of the disc with water or a beaten egg.

Fold the dough in half into a half-moon shape and press the edges firmly with your fingers. Seal the edges by crimping them decoratively or pressing firmly with a fork.

Step 4: Frying

Heat the oil in a pot or deep fryer over medium heat, approximately 175 °C (347 °F).

Fry the Empanadas in small batches (3-4 pieces at a time), for about 2-3 minutes on each side until they are golden brown and crispy.

Remove, let drain on a paper towel, and serve hot.