HONDURAN BEEF PASTELITOS
PREPARADOS
For the Dough
2 POUNDS FLOUR
2 TEASPOONS BAKING POWDER
2 TEASPOONS SALT
2¼ CUPS WARM WATER
1/2 CUP VEGETABLE OIL(WARMED UP)
2 TEASPOONS SUGAR
1. In a large bowl, sift flour, baking powder and salt.
2. Make a well in the center and pour in oil, incorporate well.
3. Dissolve the sugar in the warm water and add it to the dough, continue gently working
the flout until you form the dough.
Transfer to a clean and lightly floured kneading area and work the dough gently for
about 5-7 minutes. Dough should feel soft and flexible.
Divide into 12 pieces.
Grease your hands with a little oil and form 12 uniforms balls. Place back in the bowl,
cover with a clean cloth and let rest for 45 minutes.
For the Meat
2 POUNDS 90-95% LEAN GROUND BEEF
2 TABLESPOONS OLIVE OIL
4 GARLIC CLOVES PEELED AND MINCED
1 MEDIUM ONION CHOPPED
1/2 GREEN BELL PEPPER CHOPPED
1 TABLESPOON DRIED OREGANO
SALT AND PEPPER TO TASTE
Cook the Meat
In a medium-heavy bottom pot, heat the olive oil and brown the ground beef. Break out any
large chunks.
Add rest of ingredients and cook until no sign of pink, and all liquid has evaporated (about 15
minutes). Reserve.
Preparation for the Sauce
In a small pot melt the margarine.
Sauté pepper, tomato and onion and 1 garlic.
Add a packet of tomato paste and stir.
We add the consommé or seasoned salt and stir but do not let it burn.
we add water little by little (do not leave it too thick).
we add the bay leaf (we undo it with our fingers), the salt, the sugar.
Preheat oil.
Flatten out each dough ball with the help of a rolling pin, kind of like you would do with a tortilla.
Place about 2 tablespoons of the ground meat in the center.
Fold the dough over and seal the edges with a fork.
Place the pastelitos in oil and fry until golden on both sides.
Cut up cabbage and grated parmesan cheese for topping.
PREPARADOS
For the Dough
2 POUNDS FLOUR
2 TEASPOONS BAKING POWDER
2 TEASPOONS SALT
2¼ CUPS WARM WATER
1/2 CUP VEGETABLE OIL(WARMED UP)
2 TEASPOONS SUGAR
1. In a large bowl, sift flour, baking powder and salt.
2. Make a well in the center and pour in oil, incorporate well.
3. Dissolve the sugar in the warm water and add it to the dough, continue gently working
the flout until you form the dough.
Transfer to a clean and lightly floured kneading area and work the dough gently for
about 5-7 minutes. Dough should feel soft and flexible.
Divide into 12 pieces.
Grease your hands with a little oil and form 12 uniforms balls. Place back in the bowl,
cover with a clean cloth and let rest for 45 minutes.
For the Meat
2 POUNDS 90-95% LEAN GROUND BEEF
2 TABLESPOONS OLIVE OIL
4 GARLIC CLOVES PEELED AND MINCED
1 MEDIUM ONION CHOPPED
1/2 GREEN BELL PEPPER CHOPPED
1 TABLESPOON DRIED OREGANO
SALT AND PEPPER TO TASTE
Cook the Meat
In a medium-heavy bottom pot, heat the olive oil and brown the ground beef. Break out any
large chunks.
Add rest of ingredients and cook until no sign of pink, and all liquid has evaporated (about 15
minutes). Reserve.
Preparation for the Sauce
In a small pot melt the margarine.
Sauté pepper, tomato and onion and 1 garlic.
Add a packet of tomato paste and stir.
We add the consommé or seasoned salt and stir but do not let it burn.
we add water little by little (do not leave it too thick).
we add the bay leaf (we undo it with our fingers), the salt, the sugar.
Preheat oil.
Flatten out each dough ball with the help of a rolling pin, kind of like you would do with a tortilla.
Place about 2 tablespoons of the ground meat in the center.
Fold the dough over and seal the edges with a fork.
Place the pastelitos in oil and fry until golden on both sides.
Cut up cabbage and grated parmesan cheese for topping.
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