Pastelitos Salvadoreños
A vegetarian take on crispy, delectable Salvadoran pastelitos.
Pastelitos Salvadoreños
A vegetarian take on crispy, delectable Salvadoran pastelitos.
Ingredients
Masa
- 1 cup Bob's Red Mill Masa Harina
- 1/2 cup water
- 2 tbsp tomato sauce
- 1 tsp baking soda
- 2 cubes vegetable bouillon
- 1 pinch salt, to taste
Vegetable Filling
- 1 lb green beans, finely chopped
- 2 medium potatoes, finely diced
- 2 medium carrots, peeled and shredded
- 1 tbsp onion, finely diced
- 1 tbsp green bell pepper, finely chopped
- 1 1/2 – 2 1/2 cups vegetable or canola oil
- 1 pinch salt, to taste
- 1 pinch black pepper, freshly ground
Instructions
- Chop green beans, potatoes, onion, and green pepper. Shred carrots. Add all vegetables to a medium frying pan with ½ cup oil, salt and pepper to taste. Cover and cook for about 15 minutes. Stir occasionally and cook until soft.
- Prepare dough by combining masa harina and water in a mixing bowl. Add tomato sauce, baking soda, and vegetable bouillon cubes to dough mixture, plus 1-2 Tbsp water as necessary to ensure dough is moist. Knead to form smooth dough with a playdough-like consistency. Cover bowl with clean towel and let stand for at least 10 minutes.
- Take a piece of plastic wrap and add a splash of oil to it, then add a golf ball sized piece of dough to the plastic. Flatten dough out into a tortilla shape, a circle about 4-5 inches in diameter.
- Add 2 Tbsp of vegetable mixture to center of dough circle, then bring sides of tortilla together like a taco and seal by pressing down sides so that it forms a closed half-moon shaped pocket.
- Add 1 cup oil to pan until hot, then fry pastelitos until slightly brown and crispy, flipping halfway through.
- Remove and lay to cool on a paper towel.
- Serve with salsa and curtido.