Pastelitos - Honduran Meat-filled Pastries

We've been celebrating Honduras at our house this week (lots of deep frying). I'm ready to go on a diet, but before I do, let me just tell you how yummy these things are...crunchy on the outside, soft on the inside, with a delicious cabbage salad on top . . . something that you can indulge in once . . . in a great while!

Our friend, Karen, from Honduras came to help us make "pastelitos" for the multicultural celebration this week. We made about 50 or more of these little puppies and I've still been making them every day with the left-over dough.

This recipe is taken from a cookbook my sister-in-law, Ana, sent me. We had some help making it this weekend so we'll see if the recipe makes sense.

You'll need:

2 C dough prepared with corn flour (maseca)
1/2 tsp "achiote"
1 tsp salt
1 C corn oil
1 C meat filling

Season the dough with salt and add the "achiote." Divide it in 15 portions and make the tortillas 3 inches in diameter.
Place 1 Tbsp meat filling on the bottom half of each tortilla. Fold the tortilla in the form of half-moon. Seal the edges moistening with water, pressuring with the fingers to prevent the filling from coming out.

In a small pan, heat the oil and cook the pastries at medium heat until golden on both sides. Place them over paper towel and serve warm.



Meat filling includes:

1 C ground beef
2 Tbsp corn oil
1/2 c chopped onion
1/4 c chopped ripe tomato
2 garlic cloves, minced
1 C water with 1 Tbsp salt
1/4 tsp ground black pepper
1/2 tsp salt
1/2 tsp thyme
1 tsp Worcestershire Sauce
1/4 tsp hot chili sauce
1 large potato cut into small pieces (we used rice and it was delicious!)

In a medium pan, heat oil and cook the garlic cloves and the onion for 3 minutes or until translucent. Add the meat and cook stirring constantly so it does not cluster. Cook the potato in the salt water until tender then add it to the meat with any remaining water. Add the tomato and season with pepper, salt, thyme, Worcestershire and the hot chili sauce. Cover and simmer for 20 minutes. Uncover the pot and cook at medium heat until the water consumes completely. Place in the refrigerator to cool.

Top pastries with a salad of finely chopped cabbage, pico de gallo or a warm and spicy tomato sauce, and dry cheese.