Entree: Honduras – National Cuisine – Pastelitos de Carne (Small Honduran savory meat turnovers made with a flaky dough and seasoned ground beef filling)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 10 min

Total 1 hr

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tbsp (12 g) sugar
- 8 tbsp (113 g) unsalted butter, very cold, cubed
- 1/2 cup (120 ml) cold water, plus up to 2 tbsp (30 ml) as needed
- 1 large egg, approx. 1.8 oz (50 g), beaten (for egg wash)
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1/2 cup (75 g) red bell pepper, finely chopped
- 2 cloves garlic, minced (about 1 tbsp / 10 g)
- 1 medium tomato, seeded and finely chopped (about 1/2 cup / 80 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) tomato paste (optional, for color)
- 2 tbsp (30 ml) beef or chicken stock (or water)
- 2 tbsp (30 g) raisins (optional)
- 8 pimiento-stuffed green olives, chopped (optional)
- Vegetable oil for frying, as needed (about 4 cups / 960 ml)

Instructions

1. Prepare the dough: In a large bowl whisk together flour, salt, and sugar. Cut in cold butter with a pastry cutter or two knives until mixture resembles coarse crumbs. Add cold water 1/4 cup (60 ml) at a time and mix until a soft dough forms; add up to 2 tbsp (30 ml) more if needed. Form into a disk, wrap, and chill 30 minutes.
2. Make the filling: Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté onion and bell pepper until soft, about 4–5 minutes. Add garlic and cook 30 seconds. Add ground beef and brown, breaking up lumps, about 6–8 minutes. Stir in tomato, tomato paste (if using), cumin, oregano, salt, and pepper. Add stock and simmer 3–4 minutes until slightly reduced. Stir in raisins and chopped olives if using. Taste and adjust seasoning; remove from heat and cool to room temperature.
3. Assemble pastelitos: On a lightly floured surface roll dough to 1/8 inch (3 mm). Cut into 4–5 inch (10–12 cm) circles. Place about 2 tbsp (30 g) cooled filling in center of each circle, brush edges with beaten egg, fold over to seal and press edges with a fork to crimp. Repeat with remaining dough and filling.
4. Frying: Heat vegetable oil in a heavy pot to 350°F (175°C). Fry pastelitos in batches, seam-side down first, turning once, until golden brown and cooked through, 3–4 minutes per side. Drain on paper towels.
5. Serve: Let cool slightly and serve warm with curtido, hot sauce, or a simple cabbage slaw.