Pastelitos De Carne (Honduran Meat Turnovers) Recipe

• 1 lb ground beef (80/20 blend for flavor)
• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 small red bell pepper, finely diced
• 1 small carrot, grated
• 1/2 cup russet potato, peeled and finely diced
• 1/2 cup tomato sauce
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp ground allspice
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, finely chopped
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup cold water (plus more as needed)
• Vegetable oil, for frying

Pastelitos De Carne Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp kosher salt. Whisk to blend the dry ingredients evenly.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Gradually pour in 1/2 cup cold water, mixing with your hands until a soft, cohesive dough forms. If the dough is too dry, add more cold water, 1 tablespoon at a time, until it comes together.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.
5. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the finely diced yellow onion and sauté for 2-3 minutes until translucent.
6. Add the minced garlic, finely diced red bell pepper, grated carrot, and finely diced russet potato. Cook, stirring frequently, for 4-5 minutes until the vegetables begin to soften.
7. Add 1 lb ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 5-7 minutes.
8. Stir in 1/2 cup tomato sauce, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1/4 tsp ground allspice, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Mix well to combine.
9. Reduce the heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until the potatoes are tender and the mixture is thickened. Remove from heat and stir in 1/4 cup finely chopped fresh cilantro. Let the filling cool to room temperature.
10. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll the dough out to about 1/8-inch thickness.
11. Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough. Gather and re-roll scraps as needed to use all the dough.
12. Place about 2 tablespoons of the cooled meat filling in the center of each dough circle, leaving a border around the edge.
13. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, then crimp with a fork to seal completely.
14. Pour vegetable oil into a deep skillet or pot to a depth of about 1 inch. Heat the oil to 350°F (175°C).
15. Carefully add the assembled pastelitos to the hot oil in batches, frying for 2-3 minutes per side or until golden brown and crisp.
16. Use a slotted spoon to transfer the fried pastelitos to a plate lined with paper towels to drain excess oil before serving.