Stranger Foods

Puerto RicanPastelillos de carne

Serves 10 | Prep 30 mins | Cook 15 mins

Ingredients

Metric

Imperial

x0.5

Picadillo

°C

°F

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Heat achiote oil in a large saute pan or skillet over medium heat. Add in sofrito and alcaparrado and cook for about ; the sofrito should be simmering and the moisture just starting to evaporate.
Add ground beef, breaking it up in the pan, and brown it until most of the moisture evaporates. Stir in tomato paste and cook for . Remove from heat and add salt and pepper to taste.
Whisk flour, salt, and baking powder together, combining completely. Slowly whisk in the oil and egg. Add the cold water last and mix until combined.
Divide dough into 10 equal pieces. Working on a lightly floured surface, roll out dough into roughly 6-inch circles.
Add about 1 tablespoon of picadillo to each. Using your finger, brush the edge of the dough with water, fold over, and press the edges together with a fork.
Heat the oil in a sauté pan or skillet over a medium heat (there should be about 2 inches of oil in the pan). When the oil is hot, fry turnovers for per side, until the dough is golden and flaky. Place turnovers on a paper towel to drain excess oil and cool.