Pastelitos

Ingredients

Dough

• 500 gmasa harina
• 1 tspsalt
• 1 tspachiote (annatto) powder, or 2 tbsp achiote-infused oil
• about 600 ml warm water

Filling

• 300 gminced beef or pork
• 2 tbspoil
• 1onion, finely chopped
• 2garlic cloves, crushed
• 1tomato, chopped
• 1potato, diced small
• 1carrot, diced small
• 1 tspdried oregano
• 1 tspcumin
• salt and pepper

Curtido

• ½cabbage, finely shredded
• 1carrot, grated
• 1onion, thinly sliced
• 150 mlwhite vinegar
• 1 tspdried oregano
• 1 tspsalt
• 1 tspsugar

To fry

• oil for shallow frying

Directions

1. Make the curtido first so it has time to soften. Pour boiling water over the cabbage, count to thirty, and drain it well. Mix with the carrot, onion, vinegar, oregano, salt and sugar, press it down in a jar and leave at room temperature for at least 2 hours.
2. Brown the mince in the oil, then add the onion, garlic, potato and carrot and cook for 5 minutes. Add the tomato, oregano and cumin and cook until the vegetables are tender and the mixture is dry — about 15 minutes. A wet filling tears the masa. Season and cool.
3. Mix the masa harina, salt and achiote with warm water to a soft, smooth dough like firm playdough. It should not crack when you press a ball flat between your palms; if it does, work in more water a spoonful at a time.
4. Divide into 12 balls. Press each between two sheets of plastic into a thin disc about 12 cm across.
5. Put a spoonful of filling on one half, fold the disc over using the plastic to lift it, and press the edge to seal. Trim the curved edge with a bowl rim or a plate to make a clean half-moon and press it firmly closed.
6. Shallow-fry in 1 cm of oil at about 175°C (350°F), two or three at a time, for 3–4 minutes a side, until the surface is blistered and deep orange-gold.
7. Drain and serve hot, in pairs, with a heap of curtido and tomato salsa.

Technique

• Masa dough has no gluten and no elasticity, so it is pressed rather than rolled and it will crack if it is even slightly dry. Keep the balls covered while you work.
• Sealing well matters more than looking neat: a gap lets oil into the filling and steam out of it, and the pastelito bursts.

Substitutions

• A mix of beef and pork is common, as is chicken.
• Refried beans and cheese make the standard vegetarian filling.

Variations

• Sold from Salvadoran street carts in pairs, the masa shell stained orange with achiote. Honduran and Nicaraguan versions differ mostly in the vegetables in the picadillo.

History

Sold from Salvadoran street carts in pairs, the masa shell fried crisp and stained orange with achiote.

Frequently asked questions

What is Pastelitos?

Pastelitos is a snack from El Salvador: fried masa turnovers filled with meat and vegetables, topped with curtido. Sold from Salvadoran street carts in pairs, the masa shell fried crisp and stained orange with achiote.

How long does Pastelitos take to make?

Pastelitos takes 50 min of preparation and 25 min of cooking. The recipe makes makes 12. It is rated medium to make.

What can I substitute in Pastelitos?

Yes, within limits. A mix of beef and pork is common, as is chicken. Refried beans and cheese make the standard vegetarian filling.

What is the most important thing to get right in Pastelitos?

Masa dough has no gluten and no elasticity, so it is pressed rather than rolled and it will crack if it is even slightly dry. Keep the balls covered while you work.