👨‍🍳 Instructions

1. 1

   Prepare the filling: In a skillet, brown the ground beef over medium heat. Drain off excess fat.

   ⏱️ 10 minutes
2. 2

   Add the chopped onion and minced garlic to the skillet. Cook until softened, about 5 minutes.

   ⏱️ 5 minutes
3. 3

   Stir in the tomato sauce, cumin, salt, and pepper. Simmer for 10-15 minutes until the sauce has thickened and flavors have melded. Let the filling cool completely.

   ⏱️ 25 minutes
4. 4

   Prepare the dough: In a bowl, combine flour, salt, and shortening. Rub together with your fingertips until the mixture resembles coarse crumbs.

   💡 Tip: Using cold shortening is key for a flaky crust.
5. 5

   Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.

6. 6

   Turn the dough out onto a lightly floured surface and knead briefly. Divide into 12 equal portions. Roll each portion into a thin circle (about 6 inches in diameter).

   ⏱️ 10 minutes
7. 7

   Place about 2-3 tablespoons of the cooled meat filling onto one half of each dough circle, leaving a border. Moisten the edges with water and fold the other half of the dough over to create a half-moon shape. Crimp the edges with a fork to seal.

   💡 Tip: Ensure the edges are well sealed to prevent filling from leaking out during frying.
8. 8

   Heat about 2-3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the pastelitos in batches until golden brown and crispy on both sides, about 3-4 minutes per side.

   ⏱️ 8 minutes

   💡 Tip: Do not overcrowd the pan, as this will lower the oil temperature and result in greasy pastelitos.
9. 9

   Remove pastelitos with a slotted spoon and drain on paper towels. Serve hot.