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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.