HOW TO MAKE DOUGH FOR PASTELITOS RECIPES

Steps:

• Into a pot, add Ground Beef (2 pound). Season with Sofrito Sauce (3 tablespoon), Adobo Seasoning (2 teaspoon), and Goya® Sazon con Culantro y Achiote (1 package). Cook until beef is browned.
• Add Red Bell Pepper (1/2), Green Bell Pepper (1/2), and Onion (1/2). Stir to combine.
• Add Tomato Sauce (1 cup) and Potato (1). Stir. Cover and simmer for 15 minutes, until potatoes are tender.
• Drain the liquid from the beef and vegetable mixture. Scoop spoonfuls into the center of each piece of Pastry Dough (8)
• Fold the dough in half. Using a fork, press around the edges to seal. Flip and press the edges of the other side.
• Into a pan, add about an inch of Cooking Oil (to taste). Once hot, add the pastelillos. Fry in batches of 2 for about 2 1/2 minutes per side, until deep golden brown. Transfer to a paper towel-lined plate to drain the excess oil.
• Serve warm and enjoy!

Steps:

• Chop onions and the green pepper into very small cubes.
• In shallow pan, heat two teaspoons of oil, add onions, chicken or meat, and the green peppers, stir. Add the black pepper, coriander, and tomato paste. Let simmer at very low heat until all liquid has evaporated. Reserve.
• Mix all the dry ingredients first, then add the water and mix well. Mix everything with hands on a slightly floured surface until mixed well, don't knead the dough (add some flour if too sticky). Let dough rest for 10 minutes covered in plastic film.
• On lightly floured surface roll out dough, cut out circles of about 4 inches in diameter.
• Before using the filling you can add some raisins and/or some sliced olives, mix into meat. Put a teaspoon of chicken or meat in the center, fold over in a semi-circle and seal the border pressing it with a fork (for better results, wet finger with water and lightly coat the edges of the lower half of circle then use fork, this creates a tighter seal).
• Deep fry the pastelitos and drain excess oil on a paper towel before serving.