Pastel De Carne Seca Recipe
Fried pie with dry meat
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Ingredients
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Dough
Filling
Frying
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- 2
Add Butter
Cut the butter into small pieces and add to the flour mixture. Use your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.
- 3
Add Water
Gradually add cold water, a little at a time, mixing until the dough comes together. You may not need all the water.
- 4
Chill Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 5
- 6
- 7
Season Filling
Add black pepper and salt to taste. Stir in chopped cilantro and remove from heat. Let cool.
Assembly and Cooking
- 8
Roll Out Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thickness.
- 9
Cut Circles
Using a round cutter, cut out circles from the dough, about 4–5 inches in diameter.
- 10
Fill and Seal
Place a spoonful of filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges.
- 11
Fry the Pies
In a deep skillet or fryer, heat the vegetable oil over medium-high heat. Fry the pies in batches until golden brown, about 3–4 minutes per side.
- 12
Drain and Serve
Remove the fried pies and drain on paper towels. Serve hot with your choice of dipping sauce.
