How amazing it it to write about anything you like. If you are thinking about having a blog, you should!
Today I am sharing my mom’s recipe of “Pastelitos”. These are made with corn masa, filled with ground meat and potatoes. Some people only do potatoes, but I like to add ground turkey meat.
The stuffing is basically this recipe https://salvadorankitchen.com/easy-ground-turkey-with-potatoes/; the difference is that when I am making it for my pastelitos, I cut the potatoes and the veggies with a vegetable chopper.
Simple ingredients
Corn flour: I use Maseca brand because it’s the most common here. This is not sponsored.
Achiote: This adds an orange deep color to the pastelitos which is very traditional.
Salt
Water
Ground turkey: You can use ground beef, or shredded chicken here and as long as is combined well with the potatoes, they turn out great!
Potatoes
Tomato
Onion
Tomato sauce : I really like sauces that don’t have sugar. So my recommendation here is to look for a sauce that is not sweet, and not too thick. I personally like Rao’s, Carbone, and Natura’s. Again, this is not sponsored.
How to make Pastelitos (step by step)
- Prepare the filling and let it cool completely before assembling the pastelitos.
- Follow the instructions found in my ground turkey and potatoes recipe https://salvadorankitchen.com/easy-ground-turkey-with-potatoes/
- The size of the veggies should be 1/4 inch which is smaller than the recipe above.
- Also, the filling needs to be a little dry, meaning not too much sauce in it so it does not leak in the pastelito. To achieve this, cook the filling a little longer until no liquid sauce is in the pan.
- To make the pastelitos, add corn flour, achiote, and salt in a bowl and combine well with your hands.
- Add water little by little, kneading with your hands until all water is absorbed.
- Knead for about three more minutes to ensure the masa is well hydrated through out.
- Make 12 same size balls with the masa.
- Using a tortilla maker machine, or by hand. Make tortillas one by one
- Add the filling to each tortilla, see video for reference.
- Close the pastelito, and using a brush, brush oil in both sides of each.
- Place four to six pastelitos in the airfryer tray for 15 mins at 375 F flipping them at minute seven.
- Place four to six pastelitos in the airfryer tray for 15 mins at 375 F flipping them at minute seven.
- Enjoy!
How to serve
Serve them with curtido and salsa ( pickled cabbage salad and homemade tomato salsa, recipes for this are coming soon to the blog)
How to store
Place in a platter at room temperature and use within a day. Store in the fridge for another two days. They might get hard shell, so make sure to reheat slowing.
)
Salvadoran corn empanada (Pastelitos de Carne)
Ingredients
For the Pastelito
For the filling
Instructions
- Prepare the filling and let it cool completely before assembling the pastelitos.
- Follow the instructions found in my ground turkey and potatoes recipe https://salvadorankitchen.com/easy-ground-turkey-with-potatoes/
- The size of the veggies should be 1/4 inch which is smaller than the recipe above.
- Also, the filling needs to be a little dry, meaning not too much sauce in it so it does not leak in the pastelito. To achieve this, cook the filling a little longer until no liquid sauce is in the pan.
- Add corn flour, achiote, and salt in a bowl and combine well with your hands.
- Add water little by little, kneading with your hands until all water is absorbed.
- Knead for about three more minutes to ensure the masa is well hydrated through out.
- Make 12 same size balls with the masa.
- Using a tortilla maker machine, or by hand. Make tortillas one by one.
- Add the filling to each tortilla, see video for reference.
- Close the pastelito, and using a brush, brush oil in both sides of each.
- Place four to six pastelitos in the airfryer tray for 15 mins at 380 F flipping them at minute seven.
- Serve them with curtido and salsa ( pickled cabbage salad and homemade tomato salsa)
- Enjoy!
For the filling
For the pastelitos
Assembling
Video
Notes
- 1. You can definitely use a standard pan and deep fry them.
- 2. I recommend to use a veggie cutter to cut potatoes, tomato, and onion. This will ensure the filling is uniformed.
- 3. Tortilla maker is handy to have, but making the tortillas by hand is possible,