Entree: Honduras – Northern Culinary Region – Pastelitos de Carne (A savory fried meat turnover filled with seasoned ground beef, potatoes, and spices)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 15 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1/2 tsp (3 g) salt
- 6 tbsp (85 g) cold unsalted butter, cut into small pieces
- 3 tbsp (45 g) lard or vegetable shortening, cold
- 1 large egg plus 1 tbsp (15 ml) reserved for egg wash
- 1/4 cup (60 ml) cold water, plus extra if needed
- 1 lb (454 g) ground beef
- 8 oz (225 g) potato, peeled and diced small (about 1 medium potato)
- 1 cup (150 g) yellow onion, finely chopped (about 1 medium)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) annatto powder or paprika for color
- 1/4 cup (60 ml) tomato sauce
- 2 tbsp (30 g) green olives, sliced
- 2 tbsp (30 g) raisins (optional)
- 1/2 tsp (2 g) sugar
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying (enough for shallow or deep frying)

Instructions

1. Make the dough: In a bowl combine flour and 1/2 tsp salt. Cut in cold butter and lard with a pastry cutter or fingertips until mixture resembles coarse crumbs. Beat 1 egg with 1/4 cup (60 ml) cold water and add to flour; mix until a soft dough forms, adding up to 1–2 tbsp (15–30 ml) more water if needed. Knead briefly, wrap, and chill 30 minutes.
2. Prepare the filling: Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 30 seconds. Add ground beef and break up; brown until no pink remains.
3. Add potatoes, cumin, annatto or paprika, tomato sauce, sugar, olives, and raisins; stir to combine. Add 1/4 cup (60 ml) water, reduce heat, cover, and simmer until potatoes are tender, about 10 minutes. Season with salt, pepper, and stir in cilantro if using. Remove from heat and cool to room temperature.
4. Roll and fill: On a lightly floured surface, roll dough to about 1/8 in (3 mm) thickness. Cut into 5–6 in (12–15 cm) rounds. Place about 2–3 tbsp (30–45 g) filling in the center of each round. Fold over and crimp edges with a fork to seal. Brush each pastelito with beaten egg (reserve 1 tbsp for wash).
5. Fry: In a heavy skillet or deep pot, heat vegetable oil to 350°F (175°C). Fry pastelitos in batches until deep golden brown, about 2–3 minutes per side for shallow frying or 3–4 minutes submerged. Drain on paper towels.
6. Serve: Let cool slightly and serve warm. Pastelitos can be served with hot sauce or a simple curtido (light slaw).