Ingredients
Salsa (rosada, optional)
Oil (for deep-fat frying)
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 teaspoon beef base
1 teaspoon balsamic vinegar
2 garlic cloves
1/4 cup chopped fresh cilantro
1/2 cup chopped red onion
1 sweet red pepper (small, chopped)
1 pound lean ground beef (90% lean)
3/4 cup ice water
1/4 cup cold butter (cubed)
1 1/2 teaspoons sugar
3 teaspoons sea salt (divided)
4 cups all-purpose flour
Step by step
In a KitchenAid Food Processor, combine flour, 2 teaspoons sea salt and sugar; cover and pulse to blended. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add cold water until dough forms a ball. Cover and let rest for 1 hour.
Meanwhile, in a large bowl, combine beef, sweet red pepper, onion, cilantro, garlic, vinegar, beef base, oregano, pepper and remaining 1 teaspoon sea salt. Process mixture twice through KitchenAid stand mixer meat grinder attachment.
In a large skillet over medium heat, cook meat mixture until beef is no longer pink, 5-7 minutes, breaking into crumbles; drain. Cool to room temperature.
In a KitchenAid Stand Mixer using the Pasta Roller Accessory, roll dough to #6 thickness. Cut dough with a 2 1/2-in. round cutter. Spoon 2 teaspoons beef mixture over half the circles. Wet edges of dough with water; top with remaining circles. Using a fork, press edges to seal.
In a cast-iron or an electric skillet, heat 1 inch of oil to 375°F. Fry pastelitos in batches, until golden brown, about 1 minute on each side. Drain on paper towels.
Preparation Tips: Keep a jar of minced garlic in your fridge to save some time. Use 1/2 tsp. of jarred minced garlic to replace a single garlic clove.