DISH RESEARCH · Dish
Pastelitos de Carne
Celina’s meat pastelitos mix seasoned corn masa, fill it with beef, optional pork and prepared potato, fold the rounds into crescents and fry them for service with curtido.
About Pastelitos de Carne
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Celina’s pastelitos salvadoreños enclose a meat-and-potato filling in corn masa, fold into crescents and fry until toasted. Ground beef and optional ground pork make the filling with prepared potato, and ready curtido accompanies the pastries.
The prepared corn masa is mixed with powdered achiote, a little of the selected meat seasoning and salt. The optional baking powder may also be added.
The ground beef and optional ground pork fry together with the supplied diced, cooked potato and the selected seasonings. The cooked filling is supplied cold for filling the dough.
The masa is shaped into tortillas. A little of the same filling goes in the centre of each, and the tortilla folds in half. Its edges are closed into a crescent.
The pastries enter already-hot generic oil and fry until the masa is cooked and toasted. They are served with the supplied curtido.
Ingredients in Pastelitos de Carne
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Corn Masabase
- Ground Beefprotein
- Onionseasoning
- Tomatoseasoning
- Cumin Seedseasoning
- Vegetable Oilcooking medium
- Potatofilling
- Garlicseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Salvadoran