Pastelitos (4) Recipe

Make the dough

In a large bowl combine 2 cups all-purpose flour, 1/2 tsp salt, and 1/2 tsp granulated sugar. Toss to combine.

Add 6 tbs very cold, cubed unsalted butter to the flour. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces (about 6–8 minutes).

Sprinkle 6 tbs ice water over the mixture a tablespoon at a time and gently mix with a fork until the dough just comes together. If it is still dry, add 1 tbs more water at a time. Do not overwork — the dough should be cohesive but slightly shaggy.

Turn dough onto a lightly floured surface, press together into a disc about 1 inch thick, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Before rolling, let the chilled dough sit 5 minutes to soften slightly so it is easier to roll.

Prepare the cheese filling

In a bowl combine 1 cup crumbled or grated white cheese and 1/4 cup shredded mozzarella (if using). If the white cheese is dry or very crumbly, add 1 tablespoon cream cheese or a splash (about 1 tbs) heavy cream to bind.

Season the filling with 1/4 tsp freshly ground black pepper and 1/4 tsp dried oregano (optional). Taste and adjust seasoning; white cheeses can vary in saltiness, so add a tiny pinch of salt only if needed.

Mix until uniformly combined and slightly sticky; cover and refrigerate until ready to assemble if not using immediately.

Roll and fill

Lightly dust your work surface with 1/4 cup flour. Remove dough from fridge and cut into 4 equal pieces (this recipe yields 4 pastelitos). Keep pieces you are not working with covered to prevent drying.

Roll each piece into a circle roughly 5–6 inches (12–15 cm) in diameter and about 1/8 inch thick. If dough resists, let it sit 2–3 minutes and roll again.

Place about 2 heaping tablespoons of the cheese filling in the center of each dough circle, spreading slightly but leaving a 1/2 inch border around the edge.

Beat 1 egg with 1 tsp cold water to make an egg wash. Brush the border of the circle lightly with egg wash. Fold the dough over the filling to form a half-moon (or bring edges together to make a small pocket) and press the edges firmly to seal.

Crimp the sealed edges with a fork to ensure a tight seal and create a decorative edge. Transfer assembled pastelitos to a tray dusted with 1 tbsp cornmeal or semolina (optional) to prevent sticking. Repeat with remaining pieces.

Fry the pastelitos

Pour about 1 cup of vegetable oil into a heavy skillet to reach a depth of about 1/2 inch, or heat enough oil in a deep pot to shallow-fry. Heat oil over medium heat to 350°F (175°C) — or until a small piece of dough sizzles and browns in about 30–40 seconds.

Carefully place 1–2 pastelitos in the hot oil seam-side up if possible (do not overcrowd). Fry for about 2–3 minutes per side, turning once, until golden brown and crisp. Adjust heat as needed to avoid over-browning.

Using a slotted spatula, transfer fried pastelitos to a paper towel-lined plate to drain excess oil. Repeat frying remaining pastelitos.

Baking option (alternate)

If you prefer to bake instead of fry: preheat oven to 400°F (200°C). Place pastelitos on a parchment-lined baking sheet dusted with cornmeal. Brush tops with egg wash. Bake for 15–20 minutes or until golden brown and puffed. Baking will yield a less greasy but still crisp pastelito.

Let pastelitos rest 2 minutes after frying. Serve warm. They are excellent on their own or with hot sauce, aji, or a simple tomato salsa.

Store cooled pastelitos in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F (175°C) oven for 8–10 minutes to re-crisp, or re-fry briefly in hot oil.