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5.0 from 3 votes

Pastelitos Venezolanos

Pastelitos venezolanos, also called pastelitos andinos, are fried turnovers filled with meat, chicken, or cheese, and found in the Andean zone of Venezuela.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Resting Time
1 hr
Total Time
2 hrs 15 mins
Servings: 12 people
Calories: 327 kcal
Course: Breakfast
Cuisine: South American , Venezuelan

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

Instructions

    Cup of Yum
  1. In a large bowl, combine the meat, garlic and salt.
  2. Mix well, and set aside to marinate for 15 minutes.
  3. Heat the oil in a Dutch oven over medium heat and fry the onion until translucent.
  4. Add the meat and mix well.
  5. Fry for 10 minutes.
  6. Add the peppers, chilli, tomato, spring onions, paprika and annatto, and mix well so that the annatto colors the filling.
  7. Add water, cover the pot, and cook over medium heat for 10 minutes or until the water evaporates completely.
  8. Add the cooked rice, taste, and add more salt if necessary. Mix well.
  9. Let cool while preparing the dough.
Dough
  1. Place the flour and baking powder into the bowl of a stand mixer, and mix them together.
  2. Add the oil or margarine and, using the dough hook or beater blade, start mixing at medium speed.
  3. Add the salt first, then gradually add the water, and mix for 3 minutes until a smooth and homogeneous dough forms.
  4. Place the dough onto a floured work surface, and let it rest for 10 minutes.
  5. Knead the dough for 3 minutes, cover it and let it rest again for 30 minutes.
  6. 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.
  7. 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.
  8. Using a pastry brush dampened with water, moisten the edges around each spoonful of filling.
  9. Carefully cover with another sheet of dough, and, with your fingers, press the sheets together along the damp areas.
  10. 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.
  11. Seal the edges of each one securely using the prongs of a fork or by pinching them all around using your thumb and forefinger.
  12. Using a toothpick, make 2 holes on each turnover.
  13. Proceed in the same way until all the dough scraps and filling are used up.
Frying
  1. In a deep pan, heat the oil over medium heat and bring it to a temperature of 350 F (175°C).
  2. Maintaining the temperature, fry the pastelitos on both sides, until golden brown.
  3. 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.