Entree: Honduras – Southern Culinary Region – Pastelitos de Carne (Savory meat-filled pastry turnovers commonly baked or fried in Honduran home cooking)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Total 1 hr 5 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt
- 6 tbsp (85 g) lard or vegetable shortening, chilled
- 6 tbsp (85 g) cold unsalted butter, chilled
- 1/3 cup (80 ml) cold water, plus more as needed
- 1 large egg, beaten, for egg wash
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 1 small green bell pepper, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced (about 1 tsp / 5 g)
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (60 ml) beef or chicken stock
- 1/4 cup (35 g) pitted green olives, sliced
- 2 tbsp (18 g) raisins (optional)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/2 tsp (2 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- Oil for frying if frying, or nonstick spray for baking

Instructions

1. Make the dough: In a large bowl, combine flour and salt. Cut in chilled lard and butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Add cold water 1 tbsp at a time until dough comes together. Form into a disc, 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 bell pepper and cook until softened, about 5 minutes. Add garlic and cook 30 seconds more.
3. Add beef: Increase heat to medium-high and add 1 lb (454 g) ground beef. Break up and brown until no longer pink, about 6–8 minutes. Stir in tomato paste, stock, olives, raisins (if using), cumin, oregano, salt, and pepper. Simmer until slightly thickened, 5 minutes. Taste and adjust seasoning. Remove from heat and cool to room temperature.
4. Assemble pastelitos: Preheat oven to 400°F (200°C) if baking. On a lightly floured surface, roll dough to 1/8-inch (3 mm) thickness. Cut into 5–6 inch (12–15 cm) rounds (about 10–12 rounds). Place about 2–3 tbsp (30–45 ml) filling in center of each round. Fold and crimp edges to seal; brush edges with beaten egg to help seal.
5. Cook: For baking, place on a parchment-lined sheet, brush tops with beaten egg, and bake 18–22 minutes until golden. For frying, heat 1–2 inches (2.5–5 cm) oil in a skillet to 350°F (175°C) and fry 2–3 minutes per side until golden; drain on paper towels.
6. Serve warm: Let rest 2–3 minutes, then serve with curtido, pickled onions, or hot sauce as desired.