Best Pastelitos De Carne Central American Meat Pies Recipes

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.

PASTEIS DE CARNE (FRIED PASTRIES WITH MEAT FILLING)

Steps:

• To prepare the pastry, sift the flour and salt into a bowl.
• Add the melted shortening and warm milk and water.
• Mix to a smooth dough and cut into 2 pieces.
• To prepare the filling, heat the oil in a frying pan, add the onion and garlic and fry for 5 minutes until soft and golden.
• Add the tomatoes, ground beef and salt.
• Simmer for 20 minutes until almost dry.
• Remove from the heat.
• Add the chopped parsley, egg, cheese and olives and mix well.
• To assemble pastries, roll out the pastry on a floured board to 1/8 inch thickness.
• Cut 12, 4 inch circles from each piece, 24 circles.
• Place 1 tablespoon filling on each circle and moisten around the edge with warm water.
• Fold over and seal the edges well.
• Deep fry in preheated 375f degree oil for 4 to 5 minutes until golden and crisp.
• Remove with slotted spoon and drain on absorbent paper towel.
• The pastries are also delicious cold and make good picnic fare.
• They may also be made without the ground beef.
• Variation to replace ground beef, use finely chopped ham, chopped chicken, or shrimp.

NATCHITOCHES MEAT PIES

Steps:

• FILLING:.
• Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more.
• Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly.
• Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature.
• DOUGH:.
• Combine the dry ingredients in a mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces.
• Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough.
• Cut the dough in half then roll it out to 1/8 inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or into 3 inch circles if using for appetizers.
• ASSEMBLE:.
• Place 1 heaping Tablespoon (doubled for the larger size) of the cooled mixture to each circle. With your finger wet the edge with a little water, fold over and crimp with a fork. Set aside on a floured surface until ready to fry.
• Heat 4 inches of oil in a dutch oven to 360 degrees. Fry the meat pies in small batches until golden brown on each side.