Pastelillos Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.

Gradually add cold water, stirring until the dough comes together. Knead the dough on a lightly floured surface until smooth, about 5 minutes.

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

Cook the Filling

In a large skillet over medium heat, add the ground beef and cook until browned, breaking it up with a spoon.

Add the diced onion, minced garlic, and green bell pepper. Sauté until the vegetables are soft, about 5 minutes.

Stir in the sliced olives, cumin, paprika, salt, and black pepper. Cook for an additional 2-3 minutes until everything is well combined. Remove from heat and let cool slightly.

Once cooled, stir in the beaten egg to bind the filling together.

Assemble the Pastelillos

Preheat the oil in a deep frying pan over medium heat.

Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into circles, about 4-5 inches in diameter.

Place a spoonful of the filling in the center of each circle, then fold the dough over to create a half-moon shape. Press the edges together with a fork to seal.

Carefully place the pastelillos in the hot oil, frying until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.