Honduran Meat Pies (Pastelitos de Carne)
Pastelitos de carne Say it: pah-steh-LEE-tohs deh CAR-neh
Pastelitos de carne are beloved Honduran savory pastries enjoyed as a snack or appetizer throughout the country. These golden, crispy masa turnovers are filled with a seasoned mixture of ground beef, rice, and spices. The contrast between the crunchy cornmeal crust and the savory, slightly sweet filling makes them irresistible at family gatherings, street stalls, and holiday celebrations. A squeeze of fresh lime right before eating brightens every bite.
Honduran Meat Pies (Pastelitos de Carne)
Pastelitos de carne
Pronounced pah-steh-LEE-tohs deh CAR-neh
- Serves
- 6
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large bowl, mix the masa harina, warm water, 1/2 teaspoon salt, and 1 tablespoon vegetable oil until a smooth, pliable dough forms. Cover with a damp cloth and let rest for 20 minutes.
Heat 1 tablespoon oil in a skillet over medium heat. Add the chopped onion and green pepper; cook until softened, about 4 minutes.
Add the garlic and cook 30 seconds more, then stir in the ground beef. Cook, breaking up the meat, until no longer pink, about 5 minutes.
Stir in the tomato paste, cumin, oregano, allspice, salt, and black pepper. Cook 2 minutes until fragrant. Remove from heat and mix in the cooked rice and optional raisins and olives. Let the filling cool completely.
Divide the rested masa dough into 12 equal balls. Place one ball between two sheets of plastic wrap and press or roll into a 5-inch (13 cm) circle about 1/8 inch (3 mm) thick.
Place 2 tablespoons of cooled filling on one half of the circle. Fold the other half over to form a half-moon, pressing the edges to seal. Crimp with a fork or your fingers. Repeat with remaining dough and filling.
Heat 2 inches (5 cm) of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry 3–4 pastelitos at a time for 3–4 minutes per side until deep golden and crisp. Drain on paper towels.
Serve hot with lime wedges.
Regional variants
Some Honduran cooks add a pinch of sugar to the masa for subtle sweetness or include finely chopped potato in the filling for extra bulk. In coastal areas, a seafood version with shrimp occasionally appears.
Cook's notes
- Make the filling a day ahead; it tastes even better after the flavors meld.
- Keep the dough covered so it does not dry out while you shape the pastelitos.
- For extra-crispy crust, chill the assembled turnovers 15 minutes before frying.
Serve with
Fresh lime wedges and Honduran slaw (ensalada de repollo) or hot sauce.
Make ahead and storage
Assembled uncooked pastelitos can be frozen on a tray then transferred to a bag for up to 1 month. Fry straight from frozen, adding 1–2 extra minutes.
