Pastelitos De Carne Central American Meat Pies
Delight your taste buds with these irresistible **Pastelitos de Carne**, a beloved Central American staple packed with bold flavors and a satisfying crunch. These golden, crispy meat pies feature a savory filling of seasoned ground beef, tender diced potatoes, and a hint of sweetness from shredded carrots, all enhanced by aromatic spices like cumin and paprika. Encased in a flaky, handmade dough and fried to perfection, these pastelitos offer the perfect balance of texture and flavor. Perfect as a snack, appetizer, or main course, they’re best enjoyed warm with tangy curtido (pickled cabbage slaw) or your favorite dipping sauce. With simple ingredients and a taste of tradition in every bite, this recipe is a must-try for fans of authentic Latin American cuisine!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 medium, peeled and finely diced Potato
- 1 medium, finely shredded Carrot
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2.5 cups All-purpose flour
- 0.5 cup Shortening or butter
- 0.75 cup Cold water
- 2 cups (for frying) Vegetable oil
Instructions
In a large skillet over medium heat, add the ground beef and cook until browned. Break the beef apart with a wooden spoon as it cooks.
Add the onion and garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
Stir in tomato paste, diced potato, and shredded carrot. Mix well to combine.
Season the mixture with cumin, paprika, salt, and black pepper. Cover and cook for 8-10 minutes, or until the potato is tender. Remove from heat and set aside to cool.
In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Cut in the shortening or butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, kneading gently until the dough comes together into a smooth ball. Cover and let rest for 15 minutes.
Divide the dough into 12 equal portions. Roll each portion into a circle about 4-5 inches in diameter.
Place 2 tablespoons of the meat mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp with a fork to seal.
Heat vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
Carefully fry the pastelitos in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per side.
Remove the pastelitos with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce or a side of curtido (pickled cabbage slaw).
Nutrition Facts
Calories |
7170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 633.3 g | 812% | |
| Saturated Fat | 126.1 g | 630% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 2320 mg | 101% | |
| Total Carbohydrate | 294.5 g | 107% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 16.0 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 246 mg | 19% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2568 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
