👨‍🍳 Instructions

1. 1

   For the dough: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

2. 2

   For the filling: Heat 1 tablespoon of oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute more until fragrant.

3. 3

   Add chopped bell pepper and tomato to the skillet. Cook for 5 minutes until softened. Stir in tomato paste, chicken bouillon, cumin, and black pepper. Add the shredded chicken and mix well to combine. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.

4. 4

   On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles using a 4-inch round cutter.

5. 5

   Place about 2 tablespoons of the chicken filling onto one half of each dough circle. Moisten the edges with water, then fold the other half over to create a half-moon shape. Crimp the edges with a fork to seal.

6. 6

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