| Ingredient | Amount |
|---|---|
| All-purpose flour | 600 g |
| Salt | 1 teaspoon |
| Vegetable oil | 50 ml |
| Boiling water | 350 ml |
Beef Filling
| Ingredient | Amount |
|---|---|
| Ground beef (topside or chuck) | 500 g |
| Onions, finely chopped | 2 medium |
| Tomato sauce (optional) | 1 tablespoon |
| Ripe tomato, diced | 1 |
| Red bell pepper, chopped | ½ |
| Green bell pepper, chopped | ½ |
| Salt | 1 teaspoon (or to taste) |
| Vegetable oil | 50 ml |
| Paprika (sweet or hot) | To taste |
| Fresh herbs (cilantro, parsley, chives) | To taste |
How to Make It
Step 1: Make the Dough
- In a large bowl, mix flour and salt.
- Add vegetable oil and stir.
- Gradually pour in boiling water, mixing until a dough forms.
- Once cool enough to handle, knead for 10 minutes until smooth and elastic.
- Cover and let rest for 30 minutes.
Step 2: Prepare the Filling
- Heat oil in a skillet over medium heat.
- Sauté onions until golden, then add ground beef and cook until browned.
- Stir in tomato, peppers, and tomato sauce (if using).
- Season with salt, paprika, and herbs.
- Cook until the mixture is flavorful and slightly moist.
- Let cool completely before assembling.
Step 3: Assemble the Pastels
- Roll out dough thinly on a floured surface.
- Cut into rectangles or circles.
- Place a spoonful of filling in the center.
- Fold over and seal edges with a fork or your fingers.
Step 4: Fry
- Heat oil in a deep pan to 180°C (350°F).
- Fry pastels until golden brown, about 2–3 minutes per side.
- Drain on paper towels.
Step 5: Bake (Optional)
- For a lighter version, brush with oil or egg wash.
- Bake at 200°C (400°F) for 25 minutes, or until golden
