Pastelitos Recipe

Prepare dry ingredients

In a very large bowl, whisk together 6 cups all-purpose flour, 2 tsp salt, and 2 tbs sugar until evenly combined.

Cut in fats

Add the cold cubed butter and cold cubed shortening to the flour. Use a pastry cutter or two knives (or pulse in a food processor) to cut fats into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add cold liquids

In a small bowl, combine 1.5 cups ice water and 2 tsp white vinegar. Drizzle the liquid into the flour/fat mixture a little at a time, gently folding with a fork until dough just comes together. You may not need all the water; dough should hold when pressed but not be sticky.

Chill dough

Turn dough out onto a lightly floured surface, press into a flat disk, divide into 4 equal portions, wrap each in plastic, and chill at least 1 hour (or overnight) to firm up the fats for a flaky crust.

Roll and cut

When ready to assemble, work with one disk at a time on a lightly floured surface. Roll dough to about 1/8" (3 mm) thickness. Cut into 3.5"–4" rounds for small pastelitos (yields ~96 from all dough), 4.5"–5" for medium (yields ~48), or 6" for large (yields ~24). Re-roll scraps once as needed.

Egg wash

Beat 2 eggs with a tablespoon of water to make egg wash. Keep chilled until ready to seal pastels.

Cook aromatics

Heat 2 tbs vegetable oil in a large skillet over medium heat. Add 2 cups finely chopped yellow onion and cook 5–7 minutes until softened. Add 6 minced garlic cloves and cook 30 seconds until fragrant.

Brown beef

Increase heat to medium-high, add 6 cups ground beef, break up with a spoon, and cook until browned and most liquid has evaporated, about 8–10 minutes.

Season and simmer

Stir in 6 tbs tomato paste, 1 cup beef broth, 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Reduce heat to medium-low and simmer 8–10 minutes until thickened. Taste and adjust seasoning.

Add mix-ins

If using, fold in 1 cup chopped green olives and 1 cup raisins; cook 2–3 minutes to meld flavors. Remove from heat and let filling cool completely before assembling (warm filling will make dough soggy).

Prepare cream cheese filling

In a medium bowl, beat 24 oz softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla extract until smooth. Stir in 1 tbs lemon zest if using. Transfer to a piping bag or bowl for easier assembly.

Prepare guava

Cut 24 oz guava paste into small cubes ~1/2". Keep chilled until assembling.

Portion fillings

For each round, place about 1–1.5 tsp savory filling (for small pastelitos) or 2–3 tsp for medium, or 1 tbsp for large, in center. For sweet, place about 1 tsp cream cheese mixture and one small cube of guava paste. Keep spacing consistent to ensure sealing.

Seal pastels

Brush the edge of each round with egg wash, fold over to form a half-moon (or place another round on top for sealed pocket), press edges together and crimp with a fork to seal. Make a small 1/4" vent slit on top of each pastelito to release steam if baking, or leave sealed if frying.

Cooking options — baking

Preheat oven to 400°F (205°C). Place pastelitos on parchment-lined baking sheets, brush tops with egg wash, and bake small pastelitos 12–15 minutes (until golden brown) — medium 15–18 minutes — large 18–22 minutes. Remove and cool 5 minutes before serving. For sweet pastelitos, while still warm, toss lightly in a mixture of 1 cup granulated sugar and 2 tsp cinnamon if desired.

Cooking options — frying

Heat neutral oil in a heavy skillet or deep fryer to 350°F (175°C). Fry pastelitos in batches, seam-side down first, 2–3 minutes per side for small (slightly longer for larger) until puffed and golden. Drain on paper towels. For sweet pastelitos, while still warm, roll in granulated sugar (and cinnamon if desired).

Cool and store

Cool pastelitos on racks to room temperature. Store baked or fried pastelitos in an airtight container up to 2 days at room temperature, or refrigerate up to 4 days. Reheat in a 350°F (175°C) oven for 6–8 minutes to refresh crispness.

This recipe as written yields about 96 small pastelitos. For 48 medium, divide ingredients by 2. For 24 large, divide ingredients by 4. Chill dough well for flaky texture. Ensure fillings are cooled before assembly to prevent soggy pockets. Both baking and frying produce excellent results—baking is lighter, frying gives a crisper, richer crust.