Pastelitos de Carne (Meat Turnovers/Empanadas)

  • Total time - 1 hour 10 minutes
  • Active preparation - 40 minutes
  • Servings: 12
  • Country: Honduras
A pile of crispy, fried corn turnovers (pastelitos), topped with pickled cabbage and red salsa.

Pastelitos are smaller than Pupusas and are always deep-fried, which gives them a characteristic crispy shell. They are the ideal 'hand-held food'.

The Masa for Pastelitos is often seasoned with chicken bouillon and a touch of Achiote (Annatto) to give it a golden color that pops after frying.

As with most Honduran dishes, a key role is played by the generous toppings: Curtido and Chismol.

Ingredients

I. Filling

  • 500 g Ground Beef (or chicken)
  • 2 medium Potatoes, cooked and diced into small cubes
  • 1 diced Onion, garlic, green bell pepper
  • 1 to taste Spices: chicken bouillon (powder), cumin, oregano, salt, pepper

II. Dough (Masa)

  • 2 cups Corn Flour (Masa Harina, e.g., Maseca)
  • 1.5 cups (or as needed) Warm water
  • 1 Tbsp Chicken bouillon (powder) or salt
  • 0.5 tsp Achiote paste/powder (for color), optional

III. For Frying and Toppings

  • 1 for deep-frying Vegetable oil
  • 1 as needed Curtido (pickled cabbage relish)
  • 1 as needed Chismol (fresh tomato salsa)
  • 1 as needed Queso Seco (shredded cheese, optional)

Instructions

Step 1: Preparing the Filling

In a large skillet, sauté onion, garlic, and bell pepper. Add ground meat and cook until browned and excess liquid has evaporated. Drain any excess fat.

Add spices (bouillon, cumin, oregano, salt, pepper) and diced cooked potatoes. Mix thoroughly and set aside; allow the filling to cool.

Step 2: Preparing the Dough

In a large bowl, mix Masa Harina, bouillon/salt, and achiote. Gradually add warm water and use your hands to form a soft but non-sticky dough (it should have the consistency of modeling clay).

Cover the dough with a damp cloth and let rest for 10 minutes.

Step 3: Shaping the Pastelitos

Form golf-ball-sized dough balls (approx. 12 pieces).

Place each ball between two pieces of plastic wrap and press with a tortilla press or roll out with a rolling pin into a thin but sturdy disk.

Place 1-2 tablespoons of the meat filling on one half of the disk. Fold the dough over the filling and firmly seal the edges. Use a fork to press the edges for security and decoration.

Step 4: Frying and Serving

Heat the oil in a deep pot to 175 °C (350 °F).

Fry the Pastelitos in batches for 3-4 minutes per side until dark golden brown and crispy. Remove and drain on paper towels.

Serve hot. Layer the Pastelitos first with Curtido, then Chismol (fresh salsa), and optionally sprinkle with shredded cheese.