Pastelitos de Perro

Pastelitos de Perro is literally translated to "Dog Pies," horrible name right, but oh so delicious. This dish is a traditional Honduran dish comparable to an empanada, but made with a corn dough instead of a pasty dough. They are served up with feta, or cotija, and cooked cabbage slaw. They do take a little work, but like usual when planning and work is involved, it's worth it!:)

 

Pastelitos de Perro

Serves 6-8

Ingredients:

Meat mixture:

1 lb. of ground beef

1 med. onion, diced

1/2 large green bell pepper

3 cloves of garlic, minced

1 (8oz.) can tomato sauce

2 potatoes, peeled and diced

1/2 tsp cumin

salt TT

pepper TT

1 packet of Goya seasoning 

Dough:

3 c. masa harina

1 1/2- 2 c. chicken broth 

1/2 tsp paprika

2 packets of Goya seasoning 

1 bottle of vegetable oil for frying

Cabbage Slaw:

1 whole cabbage, sliced thinly into strips

1/2 onion peeled into thin slices using a potato peeler

2 roma tomatoes, diced

1/2 tsp cumin

salt TT

pepper TT

1/4 -1/2 c. chicken broth

1/2 packet Goya seasoning

Begin by filling a pot with oil about half way, enough to submerge pastelitos when frying. Heat over medium heat. 

For the Meat Mixture: In a pan, cook ground beef,onion, and bell pepper until meat is brown and cooked through. 

Meanwhile peel and dice potatoes. Then place in a microwave safe bowl, add three Tbsp. water, cover with plastic wrap and microwave for 3-4 minutes until tender. 

Add minced garlic to meat mixture and cook for another minute. Drain meat and add back to pan. Add tomato sauce, potatoes and seasonings. Bring to simmer and cook for 5 minutes. turn off heat and set aside. 

For the dough: Mix all ingredients in a bowl, start with 1c. of chicken broth and add more as needed. (You want the dough to be pliable and not too dry.)

Assembly: Make balls of dough about the size of a golf ball. If you have a tortilla press, line with parchment, place dough in and press into tortilla shape. If you don't have a tortilla press like me. Place dough between two pieces of parchment paper, use a large salad plate and press plate down on top of dough to flatten. 

 

Finish spreading it out using a rolling pin to desired  size. Fill with meat mixture and pinch closed using fingers, then use the prong of a fork and make a seam pressed all along edges.

 

 

Fry in oil for 3-4 minutes until golden in color. Place on a plate lined with paper towels.

 Meanwhile for Cabbage Mixture: in a large pan heat 1 Tbsp oil. Add cabbage, onions and seasonings. Saute for 4 minutes. Add chicken stock and simmer with lid on for 4 minutes then with lid off for 2 minutes. Remove from heat and set aside. 

To serve: Place pastelito on a plate, top with cabbage mixture, feta and a little hot sauce if desired.Can also serve with beans, any extra meat filling and rice on the side. 

Now enjoy the fruits of your labor!!!