In a large mixing bowl, combine the all-purpose flour and salt. Mix well.

Mix Dry Ingredients

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.

Add Butter

Gradually add cold water, a little at a time, mixing until the dough comes together. You may not need all the water.

Add Water

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Chill Dough

In a skillet, heat olive oil over medium heat. Add chopped onion and bell pepper. Sauté until soft, about 5 minutes.

Cook Vegetables

Add minced garlic and shredded dried meat to the skillet. Cook for another 5–7 minutes, stirring occasionally.

Add Garlic and Meat

Add black pepper and salt to taste. Stir in chopped cilantro and remove from heat. Let cool.

Season Filling

On a floured surface, roll out the chilled dough to about 1/8 inch thickness.

Roll Out Dough

Using a round cutter, cut out circles from the dough, about 4–5 inches in diameter.

Cut Circles

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.

Fill and Seal

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.

Fry the Pies

Remove the fried pies and drain on paper towels. Serve hot with your choice of dipping sauce.

Drain and Serve

All-purpose flour

Salt

Butter

Cold water

Dried meat (shredded)

Onion (chopped)

Garlic (minced)

Olive oil

Bell pepper (chopped)

Black pepper

Cilantro (chopped)

Vegetable oil

Pastel de Carne Seca

Make Pastel De Carne Seca Recipe in just 1h 30m. Fried pie with dry meat

Pastel De Carne Seca Recipe

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