The Best Beef Pastelito Recipe

Dominican Beef Pastelitos with Mayo Ketchup Sauce: A Flavorful Snack You’ll Crave

Few things are as satisfying as biting into a warm, flaky pastelito filled with seasoned beef. These Dominican Beef Pastelitos are the ultimate comfort snack, bursting with bold, savory flavors wrapped in a golden, crispy pastry. Paired with a tangy mayo ketchup sauce, they’re an irresistible treat for any occasion.

Pastelitos are a beloved Dominican staple, often enjoyed as a snack or party food. Growing up, pastelitos were a must-have at family gatherings, celebrations, and even lazy Sunday afternoons. Each bite brings a sense of nostalgia and the joy of sharing good food with loved ones. With this recipe, I’ve taken the classic flavors I grew up with and made them easy to recreate at home.

Why Pastelitos Are Special

Pastelitos hold a special place in Dominican cuisine. They’re the perfect combination of texture and flavor: crispy, flaky dough encasing a savory, well-seasoned filling. While beef is the most popular choice, pastelitos can also be filled with chicken, cheese, or vegetables, showcasing their versatility.

The addition of mayo ketchup sauce takes them to another level. This creamy, tangy dip is a Dominican favorite and pairs perfectly with the savory filling and crispy pastry. It’s the kind of combination that keeps you reaching for another bite.

What Makes These Pastelitos Stand Out?

These pastelitos are more than just a snack. They’re a slice of Dominican culture wrapped in buttery, flaky dough. Here’s why they’re so special:

• Richly Seasoned Filling: The ground beef is seasoned with a flavorful blend of spices and aromatics, delivering a bold and satisfying taste.
• Crispy, Golden Pastry: The dough fries up perfectly, giving you a crispy exterior that contrasts beautifully with the tender filling.
• Easy to Pair: Whether you’re serving them as an appetizer or a main snack, pastelitos are versatile and pair wonderfully with a variety of dips and sides.

Tips for Making Perfect Pastelitos

Creating pastelitos at home is easier than you might think. Here are a few tips to ensure they turn out perfect every time:

• Seal Them Well: Use a fork to press down on the edges of the dough and create a tight seal. This prevents the filling from spilling out during frying.
• Fry in Hot Oil: Ensure your oil is heated to 350°F (175°C) before frying. This helps achieve that golden, crispy exterior without absorbing excess grease.
• Prepare Ahead: Assemble the pastelitos ahead of time and freeze them. Fry them straight from the freezer whenever you’re ready to enjoy.

Serving Suggestions

Pastelitos are best enjoyed fresh and hot, paired with a side of mayo ketchup sauce. For an extra touch, serve them with:

• Pickled Onions: Add a tangy, zesty contrast to the rich filling.
• Fresh Salad: Balance the richness with a light, refreshing side.
• Tropical Beverages: Pair with a chilled tamarind or passion fruit juice for the full Dominican experience.

Final Thoughts

Dominican Beef Pastelitos with Mayo Ketchup Sauce are more than just a snack. They’re a celebration of flavor, culture, and tradition. Perfect for parties, family gatherings, or simply treating yourself, these pastelitos are guaranteed to impress. Try them out and let me know how they transport you to the Dominican Republic, one bite at a time!

Print Recipe

Dominican Beef Pastelitos with Mayo Ketchup Sauce

These Dominican Beef Pastelitos with Mayo Ketchup Sauce are a delicious, crispy, and savory treat! Filled with seasoned ground beef and wrapped in a flaky pastry, these golden pockets are the perfect snack or appetizer. Paired with a tangy, creamy mayo ketchup sauce, they offer a satisfying fusion of flavors that will transport your taste buds straight to the Dominican Republic.

Course: Appetizer

Cuisine: dominican,

Servings: 10

Ingredients

For the filling:

• 2 tbsp oil avocado or olive oil
• 1 lb ground beef
• 1 cup tomato sauce
• 1/2 small onion chopped
• 1/4 green bell pepper chopped
• 1/4 red bell pepper chopped
• 2 garlic cloves chopped
• 2 tbsp sofrito store bought or homemade (recommended)
• 2-3 tbsp green olives with pimento whole or chopped
• 2 tbsp fresh cilantro chopped
• 1/2 tbsp Sazon seasoning
• 1/2 tbsp Adobo seasoning
• 1/2 tbsp oregano
• salt and pepper to taste

For the pastry:

• 1 package of empanada or pastelito wrappers usually found in the frozen section
• Oil for frying vegetable or canola

For the Mayo Ketchup Sauce:

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 tsp garlic powder
• pinch of salt to taste

Instructions

• Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onion, green and red bell peppers, and sofrito to the skillet. Cook for 3-4 minutes until softened and fragrant.
• Add the ground beef and cook, breaking it up with a spoon until browned, about 5-7 minutes.
• Stir in the tomato sauce, Sazon, adobo, and oregano. Mix well and let it simmer for 5-7 minutes, allowing the flavors to come together.
• Add the olives and cilantro and cook for another 1-2 minutes. I like to add a bit of the olive brine for extra flavor but that is optional. Remove from heat and let the filling cool completely. I like to make the filling a day ahead.

For the Mayo Ketchup Sauce:

• In a small bowl, mix together the mayonnaise , ketchup, garlic powder, and a pinch of salt. Adjust the seasoning to taste and set aside.

For the Pastelitos:

• Once the filling is cooled, take a pastelito wrapper and gently stretch the dough out. This makes them bigger and makes the pastry crispier while frying. Place a spoonful of the beef mixture in the center, being careful not to overfill as they will rip.
• Fold the wrapper in half to create a half-moon shape and press the edges together with your fingers to seal. Use a fork to crimp the edges for a decorative finish and a better seal.
• Heat oil in a deep skillet or frying pan over medium-high heat. Fry the pastelitos in batches, turning occasionally until golden brown and crispy, about 3-4 minutes per side.
• Remove the pastelitos from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with the Mayo Ketchup on the side for dipping.

Notes

Customizing the Filling: While this recipe uses ground beef, you can substitute with ground chicken, turkey, or even a mix of ground pork and beef for a different flavor profile. Add finely chopped vegetables like bell peppers or olives for extra flavor and texture.

Using Empanada Dough: If you prefer, you can use pre-made empanada dough instead of making your own. Just ensure to seal the edges well with a fork to prevent the filling from spilling out during frying.

Frying Tips: Make sure the oil is hot (around 350°F/175°C) before frying the pastelitos. If the oil is too cold, the dough will absorb excess oil and become greasy. Fry in batches to avoid overcrowding the pan.

Making Ahead: These pastelitos can be assembled ahead of time! Prepare them, freeze them in a single layer on a baking sheet, and then transfer to a freezer bag for up to 3 months. When ready to cook, fry them straight from the freezer for a quick and easy snack or appetizer.

Serving with Sauce: The mayo ketchup sauce is a classic Dominican pairing, but you can also serve these pastelitos with hot sauce, chimichurri, or even a tangy salsa for a different twist.

Storing Leftovers: Store any leftover pastelitos in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet and bake at 375°F (190°C) for 10-12 minutes to restore their crispiness.