Pastelitos de Carne

Name: Pastelitos de Carne
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: Salvadoran
Ingredients: 500g masa harina; Warm water as needed; 500g ground beef; 2 potatoes, finely diced and boiled; 1 onion, finely diced; 2 cloves garlic, minced; 1 tomato, diced; 1 tsp cumin; Vegetable oil for frying; Salt and pepper; Curtido for serving

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

Fried Beef Turnovers

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 310 kcal

Crispy fried turnovers filled with seasoned ground beef, potatoes, and vegetables, wrapped in a thin corn masa shell. Classic street food.

Nutrition & Info

Protein 14.0g

Carbs 32.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

deep fryer or heavy pot tortilla press mixing bowls

Presentation Guide

Vessel: paper-lined tray

Garnishes: curtido on side

Accompaniments: tomato salsa, hot sauce

Ingredients

500g masa harina
Warm water as needed
500g ground beef
2 potatoes, finely diced and boiled
1 onion, finely diced
2 cloves garlic, minced
1 tomato, diced
1 tsp cumin
Vegetable oil for frying
Salt and pepper
Curtido for serving

Instructions

1
Make masa dough by mixing masa harina with warm water and salt until pliable. Let rest fifteen minutes covered with a damp cloth.
2
Brown ground beef with onion and garlic. Add tomato, cumin, salt, and pepper. Stir in diced potatoes. Cook until well combined and dry.
3
Flatten a ball of masa into a thin circle using a tortilla press or rolling pin. Place a spoonful of filling in the center.
4
Fold masa over the filling and press edges firmly to seal. The shape should be a half-moon. Ensure no gaps for frying.
5
Fry in hot oil at 175C until golden and crispy, about four minutes per side. Drain on paper towels.
6
Serve hot with curtido and tomato salsa on the side.

💡

Did You Know?

Pastelitos are the essential party food in El Salvador and no birthday celebration or gathering is complete without a tray of these golden turnovers.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
tortilla press
mixing bowls

Garnishing

curtido on side

Accompaniments

tomato salsa, hot sauce

The Story Behind Pastelitos de Carne

Pastelitos represent the perfect marriage of indigenous masa technique with Spanish empanada tradition. The thin corn dough shell distinguishes them from wheat-flour empanadas found in South America, keeping the dish firmly rooted in Mesoamerican corn culture. They became the definitive celebration food, prepared in large batches for birthdays, baptisms, and national holidays. Street vendors who specialize in pastelitos are local celebrities in their neighborhoods, known for the quality of their masa and the generosity of their fillings.

🕐 Traditionally enjoyed street food, parties, and celebrations 📜 Origins: Colonial Salvadoran

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