Gourmet Pastelillos Meat Pies Recipes

SPANISH PASTELILLOS-MEAT PIE

Steps:

• Dough: Cut butter into sifted flour and salt until like cornmeal.
• Add enough water to make firm dough.
• Cover and chill.
• Filling:
• Fry bacon, add green peppers, onion, salt, garlic, olives, capers, Italian seasoning, pepper and paprika.
• Add meat and brown.
• Add tomato sauce and simmer until cooked. set aside to cool.
• Roll out dough on lightly floured board, until thin.
• Cut into 4-inch rounds.
• Place 2 tablespoons filling in center.
• Brush edges with egg yolk.
• Fold in half and firmly press edges together.
• Fry at 375 degrees in deep fat until golden brown.
• Makes 12 fritters.

GOURMET PASTELILLOS (MEAT PIES)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, tomato sauce, olives, sofrito, sazon, garlic, and oregano. Bring to a simmer and cook until mixture thickens, about 15 minutes.
• Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over, moisten edges, and press with a fork to seal. Repeat with remaining meat mixture and discos.
• Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.

SPANISH PASTELILLOS (MEAT PIES)

Steps:

• Dough: Cut butter into sifted flour and salt until like.
• cornmeal. Add enough water to make firm dough. You can do this in the food processor.
• Cover andchill.
• Filling: Fry green peppers, onion, salt in olive oil.
• garlic, olives, capers, Italian seasoning, pepper and paprika.
• Add meat and brown. Add tomato sauce and simmer until cooked.
• set aside to cool.
• Roll out dough on lightly floured board ntil thin.
• Cut into 4-inch rounds. Place 2 tablespoons filling in center.
• Brush edges with egg yolk.
• Fold in half and firmly press edges together.
• Fry at 375 degrees in deep fat until golden brown.

PASTELITOS DE CARNE (CENTRAL AMERICAN MEAT PIES)

Steps:

• On medium high in a large pan, cook the ground beef and drain extra fat. To the cooked beef, add in the rice, cilantro and salt to taste. Cook for about 2 more minutes to heat thru. Set aside and let cool for about 7-10 minute.
• Meanwhile, In a large bowl, mix the masa harina, paprika, chicken bullion and pepper.
• Using a Pastry blender or fork, cut the lard into the masa mix until the masa is crumbly and the lard is pea size or smaller.
• Add the warm water, 1 cup at a time, to the masa and using your hands, mix well until the water is fully incorperated. The masa should not be sticky or dry. If it is sticky add a little bit more masa (1 tspn at a time) or if it is dry add water (1 tbspn at a time).
• Rub a little bit of cooking oil into your hands to make the following step easier. Take out about 2 table spoons of masa and roll into a ball. Using a tortilla press or a rolling pin, make the ball into the size of tortilla but be careful not to roll out to thin. The thickness has to be twice as thick as a tortilla or about the thickness of a pita bread. If it is too thin, the pies will not hold when you stuff them.
• Heat your deep fry oil on a large frying pan on medium high heat (almost high heat).
• Place rolled out dough on a flate surface and add about 2 tablespoons of the beef mixture in the middle. Close in half (creating the shape of a meat pie or half moon). Seal in edges with your fingers and creat small indintations with the end of a fork all around the edge of the pie.
• Before frying, test oil readiness by dropping a small piece dough into the oil. If it automatically sizzles and floats to the top, it is ready. Carefully slide in meat pies into the hot oil and cook about 3-4 minutes per side or until deep golden brown.
• Drain very well on paper towels. You can also slightly press a paper towel against the fried pies to remove excess oil. You can serve whole over a bed of shredded green cabbage or cut in half and serve Sarita's All purpose Tomato Sauce on the side.