Pastelitos Venezolanos

Pastelitos Venezolanos

from 196flavors.com
135 min
12 servings

Pastelitos venezolanos, also called pastelitos andinos, are fried turnovers filled with meat, chicken, or cheese, and found in the Andean zone of Venezuela.

Ingredients

  • ½ lb ground beef
  • 5 cloves garlic (, crushed)
  • 2 spring onions ((white and green parts), sliced)
  • 1 large onion (, finely diced)
  • 1 green pepper (, finely diced)
  • 1 red pepper (, diced)
  • 1 small red or green pepper (, diced (optional))
  • 1 teaspoon paprika
  • 1 large tomato (, peeled, seeded and diced)
  • 4 tablespoons cilantro (, chopped)
  • 1 tablespoon annatto powder
  • 4 tbsp vegetable oil
  • ½ cup water
  • 1 teaspoon salt
  • 3 hard-boiled eggs (, sliced)
  • 1 cup white rice (, cooked)
  • 1 lb wheat flour (, sifted)
  • 1 cup water ((or more))
  • 1 teaspoon salt
  • 1 sachet baking powder
  • 1 tablespoon neutral vegetable oil ((or melted margarine))
  • Vegetable oil for frying
  • Stand mixer
  • Rolling pin
  • Pastry brush
  • Cookie cutter

Directions

  1. 1

    In a large bowl, combine the meat, garlic and salt.

  2. 2

    Mix well, and set aside to marinate for 15 minutes.

  3. 3

    Heat the oil in a Dutch oven over medium heat and fry the onion until translucent.

  4. 4

    Add the meat and mix well.

  5. 5

    Fry for 10 minutes.

  6. 6

    Add the peppers, chilli, tomato, spring onions, paprika and annatto, and mix well so that the annatto colors the filling.

  7. 7

    Add water, cover the pot, and cook over medium heat for 10 minutes or until the water evaporates completely.

  8. 8

    Add the cooked rice, taste, and add more salt if necessary. Mix well.

  9. 9

    Let cool while preparing the dough.

  10. 10

    Place the flour and baking powder into the bowl of a stand mixer, and mix them together.

  11. 11

    In a deep pan, heat the oil over medium heat and bring it to a temperature of 350 F (175°C).