Entree: El Salvador – Northern Culinary Region – Pastelitos de Carne (Small Salvadoran fried turnovers filled with seasoned ground beef)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 6 min

Additional 30 min

Total 1 hr 16 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 1/2 cup (113 g) lard or vegetable shortening, chilled
- 3/4 cup (180 ml) cold water, more as needed
- 1 large egg, approx. 50 g, beaten for egg wash
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped, approx. 150 g
- 2 cloves garlic, minced, approx. 6 g
- 1/2 cup (120 ml) tomato sauce
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika or achiote for color
- 1/2 tsp (2 g) dried oregano
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 1/4 cup (35 g) chopped green olives (optional)
- 2 tbsp (25 g) raisins (optional)
- 2 cups (480 ml) vegetable oil for frying

Instructions

1. Make the dough: In a large bowl combine 3 cups (360 g) flour and 1 tsp (6 g) salt. Cut in 1/2 cup (113 g) chilled lard or shortening with your fingers or a pastry cutter until mixture resembles coarse crumbs.
2. Add 3/4 cup (180 ml) cold water gradually and mix until a soft, non-sticky dough forms. Add a tablespoon more water if too dry. Knead briefly, shape into a disk, wrap, and refrigerate at least 30 minutes.
3. Prepare the filling: Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté 1 medium chopped onion until translucent, about 4 minutes. Add 2 cloves minced garlic and cook 30 seconds.
4. Add 1 lb (454 g) ground beef and brown, breaking into small pieces, about 6–8 minutes. Stir in 1/2 cup (120 ml) tomato sauce, 1 tsp (2 g) cumin, 1 tsp (2 g) paprika or achiote, 1/2 tsp (2 g) oregano, 1 tsp (6 g) salt, and 1/2 tsp (2 g) black pepper. Simmer 5–7 minutes until thickened.
5. Remove from heat and stir in optional 1/4 cup (35 g) chopped green olives and 2 tbsp (25 g) raisins if using. Cool filling to room temperature so it does not release steam during frying.
6. Assemble pastelitos: On a lightly floured surface, roll dough thin (about 1/8 in / 3 mm). Cut into 4–5 in (10–12 cm) circles or squares depending on preference.
7. Place 1–2 tbsp (15–30 ml) of cooled meat filling onto each circle, fold over to form a half-moon or fold into a turnover, and press edges firmly with a fork to seal. Brush sealed edges with beaten egg (1 large egg, approx. 50 g) for a golden finish.
8. Heat 2 cups (480 ml) vegetable oil in a deep skillet to 350°F (175°C). Fry pastelitos in batches until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels.
9. Serve hot. Pastelitos de Carne pair well with curtido, pickled onions, or a simple cabbage salad and hot sauce.