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Pastelitos (or Empanadas) de Carne

Pastelitos de Carne
Pastelitos de Carne

My "meriendas" (tea time in Spanish) were always filled with delicious treats, and one of my favorites was always the "pastelitos" (pastries).

I have always been very impatient. I've gotten better with the years, but when I was a kid growing up in the city of Caracas and waiting impatiently on the kitchen stool for my grandmother to hand me a pastelito while she was making the dough from scratch, I would literally count the minutes. She would always say, "Llega más lejos el que tiene paciencia que el que tiene rapidez" (Patience gets you farther than speed).

This recipe yields 8 to 12 pastelitos.


2 cups AP flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon sugar

4 tablespoons butter

1 whole egg + 1 egg yolk

1/2 cup cold water

250 gr. minced meat

1 onion (chopped)

1 garlic clove (mashed)

1 green bell pepper

2 tablespoons of canola oil

Salt & pepper to taste


  1. In a bowl, place the flour, teaspoon of salt, baking powder, sugar, butter, eggs, and water. Mix and let it rest.

  2. In a pan, bring together the rest of the ingredients and cook the filling. Let it cool.

  3. Make 12 balls with the dough, flatten them, place the filling, fold halfway, seal the edges of the dough with a fork, and fry until golden brown.



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