Pastel

🔥 Prep

• Finely chop the 1 onion and mince the 1 garlic clove.
• Place the 500 g dough on a lightly floured surface and roll it to about 3 mm thickness; cut into 10 cm circles using a round cutter.
• In a bowl, combine the 300 g ground beef, chopped onion, minced garlic, and season with salt and pepper to taste; mix until evenly incorporated.

🔥 Cook

• 1. Heat the 500 ml oil in a deep skillet or pot to 180 °C (medium‑high heat) and allow it to stabilize.
• 2. Spoon a heaping tablespoon of the beef mixture onto the center of each dough circle, fold over to form a half‑moon, and press the edges firmly with a fork to seal.
• 3. Gently slide the sealed pastel into the hot oil and fry for 3‑4 minutes per side, or until the crust is golden brown and crisp.
• 4. Using a slotted spoon, remove the pastel and transfer it to a plate lined with paper towels to drain excess oil.
• 5. Repeat the frying process with the remaining pastels, adjusting the burner to maintain 180 °C as needed.

🔥 Serve

• Arrange the hot pastels on a serving platter and squeeze fresh lime wedges over them for brightness.
• Pair with a simple green salad of mixed lettuce, tomato, and thinly sliced red onion dressed with vinaigrette.
• Offer a side of chimichurri or a mild tomato salsa for dipping, if desired.