Pastelitos de Carne

Name: Pastelitos de Carne
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Cuisine: Honduran
Ingredients: 2 cups masa harina; 1 cup all-purpose flour; 300g ground beef; 1/2 cup cooked rice; 1 potato, diced small and parboiled; 1 onion, finely diced; 2 cloves garlic, minced; 1 tsp achiote paste; 2 cups warm water; Vegetable oil for frying; Salt and pepper

Pastelitos (pahs-teh-LEE-tos deh KAR-neh)

Honduran Meat Turnovers

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 394 kcal

Crispy deep-fried turnovers filled with seasoned ground beef, rice, and vegetables, wrapped in a thin corn-flour dough. Served with curtido and hot sauce.

Nutrition & Info

Protein 18.0g

Carbs 40.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

mixing bowl rolling pin deep fryer or pot slotted spoon

Presentation Guide

Vessel: basket lined with paper

Garnishes: curtido on the side

Accompaniments: hot sauce, lime wedges

Ingredients

2 cups masa harina
1 cup all-purpose flour
300g ground beef
1/2 cup cooked rice
1 potato, diced small and parboiled
1 onion, finely diced
2 cloves garlic, minced
1 tsp achiote paste
2 cups warm water
Vegetable oil for frying
Salt and pepper

Instructions

1
Mix masa harina, flour, salt, and warm water to form a smooth, pliable dough. Rest for fifteen minutes covered with a damp cloth.
2
Brown ground beef with onion and garlic. Add achiote paste dissolved in a tablespoon of water, then stir in rice and potato. Season and cool.
3
Roll dough into thin circles about twelve centimeters across. Place a spoonful of filling in the center of each.
4
Fold dough over to create a half-moon shape, pressing edges firmly to seal. Crimp with a fork to ensure they stay closed during frying.
5
Deep fry in hot oil at 180C until golden and crispy, about four minutes per batch. Drain on paper towels.
6
Serve hot with curtido cabbage slaw and your preferred hot sauce.

💡

Did You Know?

Pastelitos are so important to Honduran culture that they are the most commonly sold item at school fundraisers and church events across the country.

Chef's Notes

Equipment Tips

mixing bowl
rolling pin
deep fryer or pot
slotted spoon

Garnishing

curtido on the side

Accompaniments

hot sauce, lime wedges

The Story Behind Pastelitos de Carne

Pastelitos are among the most beloved snack foods in Honduras, found at every market, school event, and family gathering. The concept of filled dough pockets has ancient roots in both indigenous and Spanish culinary traditions. The Honduran version distinguishes itself with its corn-based dough enriched with wheat flour for extra crispiness, and the signature achiote-tinted filling. Mass production of pastelitos became a cottage industry for many Honduran women, providing both income and community connection.

🕐 Traditionally enjoyed snack or appetizer, popular at celebrations 📜 Origins: Colonial Honduran

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