3 1/3 cup all purpose flour
1 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. shortening (chilled) (I love Crisco)
1 egg (well beaten)
3/4 cup cold water
Vegetable oil
Directions
The Dough:
Mix flour, salt and baking powder.
Cut the shortening into the flour mixture.
Using a blender, thoroughly mix the egg and water.
Add the liquid mixture to the flour and thoroughly mix using a fork.
Divide the dough into 10 pieces.
Work each piece with a rolling pin until it is the size of a small plate.
The Filling:
Please refer to "Picadillo Recipe".
Add 1 tbsp. of meat filling per pastelillo, coat the edge with a little water and fold over.
Press down the edges with a fork to secure and seal them.
Fry in plenty of oil so they will expand.
Place on paper towels to absorb the extra oil.
RICAN WARNING!!!
Handle these after being at room temperature for at least 15 minutes. They are hot and WILL burn your mouth and "bembas".
Should make 10 pastelillos.
Tips
You can use ready-made dough which they call "plantillas", sold at Cuban grocery stores. They are made by Goya and Cubanita brands. They come in 2 sizes and in packages of 10 circles which you just have to stuff and seal.
In Mexican grocery stores you can find them too. They are made by "La Salteña" and bring 12-15 "tapas".
Try stuffing them with shredded cheese, shrimp, crab meat or my "Basic Meat Filling" recipe.
;)
