Pastelitos Venezolanos
User Reviews
5.0
3 reviews
Excellent
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Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Resting Time
1 hr
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Total Time
2 hrs 15 mins
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Servings
12 people
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Calories
327 kcal
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Course
Breakfast
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Cuisine
South American, Venezuelan
Pastelitos Venezolanos
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Pastelitos venezolanos, also called pastelitos andinos, are fried turnovers filled with meat, chicken, or cheese, and found in the Andean zone of Venezuela.
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Ingredients
For the filling
- ½ lb ground beef
- 5 cloves garlic , crushed
- 2 spring onions (white and green parts), sliced
- 1 large onion , finely diced
- 1 green pepper , finely diced
- 1 red pepper , diced
- 1 small red or green pepper , diced (optional)
- 1 teaspoon paprika
- 1 large tomato , peeled, seeded and diced
- 4 tablespoons cilantro , chopped
- 1 tablespoon annatto powder
- 4 tbsp vegetable oil
- ½ cup water
- 1 teaspoon salt
- 3 hard-boiled eggs , sliced
- 1 cup white rice , cooked
For the dough
- 1 lb wheat flour , sifted
- 1 cup water (or more)
- 1 teaspoon salt
- 1 sachet baking powder
- 1 tablespoon neutral vegetable oil (or melted margarine)
For frying
- vegetable oil for frying
Equipment
- Stand mixer
- Rolling pin
- pastry brush
- Cookie cutter
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Instructions
- In a large bowl, combine the meat, garlic and salt.
- Mix well, and set aside to marinate for 15 minutes.
- Heat the oil in a Dutch oven over medium heat and fry the onion until translucent.
- Add the meat and mix well.
- Fry for 10 minutes.
- Add the peppers, chilli, tomato, spring onions, paprika and annatto, and mix well so that the annatto colors the filling.
- Add water, cover the pot, and cook over medium heat for 10 minutes or until the water evaporates completely.
- Add the cooked rice, taste, and add more salt if necessary. Mix well.
- Let cool while preparing the dough.
Dough
- Place the flour and baking powder into the bowl of a stand mixer, and mix them together.
- Add the oil or margarine and, using the dough hook or beater blade, start mixing at medium speed.
- Add the salt first, then gradually add the water, and mix for 3 minutes until a smooth and homogeneous dough forms.
- Place the dough onto a floured work surface, and let it rest for 10 minutes.
- Knead the dough for 3 minutes, cover it and let it rest again for 30 minutes.
- Divide the dough into 4 equal pieces and, using a rolling pin, roll each one out into a rectangle about ½ inch (4 mm) thick.
- On one of the rolled out dough pieces, place large tablespoons of the stuffing about 2 inches (5 cm) apart, and top each with a slice of hard-boiled egg.
- Using a pastry brush dampened with water, moisten the edges around each spoonful of filling.
- Carefully cover with another sheet of dough, and, with your fingers, press the sheets together along the damp areas.
- Using a round cookie cutter, about 4 to 5 inches (10 to 12 cm) in diameter, place over the filled parts of the dough, and cut out to form stuffed turnovers.
- Seal the edges of each one securely using the prongs of a fork or by pinching them all around using your thumb and forefinger.
- Using a toothpick, make 2 holes on each turnover.
- Proceed in the same way until all the dough scraps and filling are used up.
Frying
- In a deep pan, heat the oil over medium heat and bring it to a temperature of 350 F (175°C).
- Maintaining the temperature, fry the pastelitos on both sides, until golden brown.
- Serve hot or warm accompanied by guasacaca and a guarapo (Andean drink).
Notes
- It is also possible to bake the pastelitos in a well preheated oven at 350 F (180°C) for about 15 minutes.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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