Pastelitos Hondureños de Carne con Chimol

in Appetizers, Sides

These little turnovers are great for a party indoors, as a snack for a weekend cookout with friends, or when your kids bring their hungry pals over to the house. In about an hour-and-a-half, you can have everyone munching away happily.

Pastelitos Hondureños de Carne con Chimol

Pastelitos Hondureños de Carne con Chimol

Recipe by Suellen PinedaCourse: Appetizers, SidesCuisine: HonduranDifficulty: Medium
Servingsservings
Prep time

45

minutes
Cooking time

30

minutes

These little turnovers are great for a party indoors, as a snack for a weekend cookout with friends, or when your kids bring their hungry pals over to the house.

Ingredients

  • FOR THE DOUGH

  • 2 POUNDS WHEAT FLOUR (PREFERABLY WHOLE WHEAT)

  • 2 TEASPOONS BAKING POWDER

  • 2 TEASPOONS SALT

  • 2¼ CUPS WARM WATER

  • 2 EGGS SEPARATED (1 WHOLE + 1 LIGHTLY BEATEN)

  • 1/2 CUP VEGETABLE OIL (WARMED UP)

  • 2 TEASPOONS SUGAR

  • FOR THE CHIMOL

  • 6-10 ROMA TOMATOES

  • 1 MEDIUM RED ONION FINELY DICED

  • 1/2 GREEN BELL PEPPER FINELY DICED

  • 1 SMALL BUNCH FRESH CILANTRO CHOPPED

  • 1 LIME JUICED

  • 1 TEASPOON GROUND CUMIN

  • 4-6 RADISHES (OPTIONAL) FINELY DICED

  • SALT AND PEPPER TO TASTE

  • 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

Directions

  • Make the Chimol
  • Combine all ingredients, season with salt and freshly ground pepper and set aside.
  • Make the Dough
  • In a large bowl, sift flour, baking powder and salt.
  • Make a well in the center and pour in oil, incorporate well.
  • Dissolve the sugar in the warm water and add it to the dough.
  • Add the egg, and 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.
  • 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.
  • Make the Pastelitos
  • Preheat oven to 375˚F.
  • 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 on a previously greased or prepared cooking sheet with parchment paper.
  • Brush pastelitos with egg wash and bake until golden brown (about 40-45 minutes).
  • Serve with the chimol.