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Appetizers

Pastelitos Salvadoreños (Fried Corn Turnovers)

The Quirky Foodster Team

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Ingredients

  • 500g (4 cups) masa harina
  • 1 tsp achiote paste, dissolved in the water
  • 500ml (2 cups) warm water
  • 1/2 tsp salt
  • 300g (2 cups) ground beef, cooked and seasoned with onion, garlic and cumin
  • 1/2 cup cooked rice
  • 1/2 cup diced carrot and potato, cooked
  • 500ml (2 cups) vegetable oil, for frying
  • 1 cup shredded cabbage, for serving
  • Tomato sauce or salsa roja, for serving

Method

  1. Mix the masa harina, salt and achiote-infused water into a smooth, pliable dough. Cover and rest for 15 minutes.
  2. Combine the cooked ground beef, rice, carrot and potato in a bowl to make the filling.
  3. Divide the dough into 12 balls. Flatten each into a thin oval between plastic sheets.
  4. Place a spoonful of filling on one half of each oval, fold over and seal the edges firmly.
  5. Heat the oil in a deep frying pan to 175°C (350°F).
  6. Fry the pastelitos in batches for 3-4 minutes, turning once, until deep golden and crisp.
  7. Drain on paper towels and serve hot, topped with shredded cabbage and tomato sauce.

Introduction:

Pastelitos are crisp, golden half-moon turnovers made from achiote-tinted corn dough, filled with seasoned meat and vegetables.

Cultural Background:

Pastelitos are crisp, golden half-moon turnovers made from achiote-tinted corn dough, filled with seasoned meat and vegetables. They're a beloved street snack and party appetizer, sold from carts and market stalls throughout the country.

Tips:

Seal the edges well with a little water or a fork crimp — a poorly sealed pastelito will burst open in the hot oil.

Variations:

Chicken or a vegetable-only filling with potato and carrot are both common; some coastal versions include shrimp.

Storage:

Uncooked pastelitos freeze well for up to 2 months. Cooked ones keep refrigerated for 2 days.

Reheating:

Reheat in an oven or air fryer at 190°C (375°F) for 8-10 minutes to restore crispness; avoid the microwave.

Nutrition:

Approx. 210 kcal, 7g protein, 10g fat, 24g carbohydrates, 2g fibre per pastelito.

FAQs:

Q: Can these be baked instead of fried?
A: Yes, though the texture will be less crisp; bake at 200°C (400°F) for 20-25 minutes, flipping halfway.

Q: What's the best oil for frying?
A: A neutral oil with a high smoke point, such as vegetable or sunflower oil.

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