Here is a recipe of the Dominican Pastelito that I am sure you will also love (yield 50).
- 3 cups of flour
- 1 1/2 stick of butter
- 1/2 cup cold water
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- Filling of your choice (I used cooked ground beef and raisins)
Adapted from blogs.democratandchronicle.com
Mix flour and soften butter with a fork. Add 2 eggs and mix with your hands. Add water mixing till you can form a ball. If too wet try adding more flour till you get the right consistency. The dough should be flexible and not stick to your hand. Cover and let rest for 15 minutes.
Roll the dough in a floured surfaced until it is about an 1/8 of an inch thick. Cut circles of about 3 inches of diameter. Roll the excess dough again and keep cutting circles till it’s all gone.
Fill half of the circles making sure you leave at least 1/2 inch around. Wet the edges, place a top circle and seal with a fork.
Use a deep pan with very hot oil to fry them until they are golden brown. Pastelitos are better warm or at room temperature. You can store unfried pastelitos in the fridge or freezer.