Table of Contents
Introduction
Author Notes
There’s something magical about the way food tells a story. For Salvadorans, pastelitos salvadoreños are more than just a crispy, golden snack—they’re a connection to family traditions, neighborhood street vendors, and the celebration of community. Whether you’ve savored them at bustling markets in El Salvador or discovering them for the first time, this recipe brings the rich flavors of Salvadoran cuisine to your kitchen.
By the end of this post, you’ll learn how to make these delicious pastelitos salvadoreños or pastelitos de pollo salvadoreños and how to adapt them to fit your taste. Get ready to fill your home with the comforting aroma of this traditional Salvadoran snack!
Key Takeaways
- Pastelitos salvadoreños are stuffed with a savory filling of beef, chicken, or other ingredients wrapped in a crispy corn dough.
- They’re a popular street food in El Salvador and a cultural staple.
- This recipe breaks down every step, offering tips for success and a few variations for creative spins.
Pastelitos Salvadoreños Recipe Details
Ingredients with Amounts
For the dough:
- 2 cups of masa harina (corn flour)
- 1.5 cups of warm water
- 0.5 teaspoon of annatto powder (for color)
- 0.13 teaspoon of salt
For the filling (beef version):
- 1.5 cups of cooked ground beef or shredded chicken
- 1 small potato, finely diced and cooked
- 0.5 cup of carrots**, finely diced and cooked
- 1 small onion, finely diced
- 0.5 teaspoon of paprika
- 0.25 teaspoon of cumin powder
- Salt and pepper to taste
For frying:
- Vegetable or canola oil
Optional sides:
- Curtido (Salvadoran cabbage slaw)
- Salsa Roja
Preparation Steps
Follow this step-by-step guide to create the perfect pastelitos salvadoreños:
Step 1: Make the Dough
- Combine the masa harina, annatto powder, and salt in a large bowl. Add warm water gradually, mixing until the dough becomes soft and pliable.
- Drape a damp cloth over the dough and let it rest while you get the filling ready.
Step 2: Prepare the Filling
- Heat a drizzle of oil over medium heat, then sauté the onions until softened and fragrant.
- Add your ground beef, shredded chicken, diced potato, and carrots.
- Season with paprika, cumin, salt, and pepper. Stir until fully incorporated and remove from heat. Allow the filling to cool slightly.
Step 3: Assemble the Pastelitos
- Split the dough into 12 evenly sized portions, shaping each one carefully into a smooth ball. Flatten each ball into a small circular disk in your palm. (Pro tip: Use wax paper to make flattening easier.)
- Spoon a small amount of filling onto the center of each dough disk. Fold the dough in half, gently sealing the edges by pinching them together.
Step 4: Fry to Perfection
- Heat oil over medium heat in a deep skillet (about 2 inches deep). You’ll know it’s ready when a tiny piece of dough hits the surface and starts sizzling instantly.
- Carefully place 3-4 pastelitos in the oil, frying until golden brown (about 2-3 minutes per side).
- Use a slotted spoon to remove them, placing them on a paper towel to drain excess oil.
Preparation & Cooking Times, Servings, and Yield
| Prep Time: 35 mins | Cook Time: 20 mins | Total Time: 55 mins |
| Servings: 4-6 servings | Yield: Makes about 12 pastelitos |
Cooking Tips
Cook’s Notes
Keep these tips in mind for the perfect pastel de El Salvador:
- If the dough cracks while folding, dip your finger in water and smooth it over the crease.
- For a veggie-friendly option, swap the meat for mashed beans or a vegetable medley.
- Refrain from overcrowding your pan when frying to ensure even cooking.
Variations/Substitutions
Switch things up to make these pasteles salvadoreños your own!
- Meat options: Substitute the beef or chicken with turkey, shrimp, or pulled pork.
- Vegetarian pasteles salvadoreños: Use sautéed mushrooms, spinach, or cheese fillings.
- Spice it up: Add diced jalapeños or a sprinkle of your favorite chili powder to the filling for a spicier twist.
Equipment Needed
- Mixing bowl
- Skillet or deep fryer
- Slotted spoon
- Wax paper (optional)
Nutrition & Serving
Nutrition Facts (Per Serving)
| 220 | 10g | 28g | 6g |
| Calories | Fat | Carbs | Protein |
| 3g | |||
| Fiber |
Serving Suggestions
Pair your pastelitos with these traditional accompaniments for the ultimate Salvadoran experience:
- Curtido (fermented cabbage slaw): The tangy crunch complements the crispy pastelitos beautifully.
- Salsa Roja (red tomato sauce): Add flavor to this saucy side.
- Serve warm with a cup of horchata or tamarind juice for a truly authentic touch.
Final Thoughts
Personal Touch
There’s something so nostalgic about these golden snacks. For my family, pastelitos de pollo salvadoreños were always a Sunday tradition. My mom’s tip was to add a touch of cilantro to the filling, and the aroma still takes me back to those lively afternoons.
What’s your pastelitos memory? You’re about to create something special if you don’t have one.
Conclusion
Making pastelitos salvadoreños isn’t just about cooking; it’s about preserving a rich tradition with flavor, history, and culture. These delicious fried turnovers, filled with a savory mix of meat and vegetables, are a staple in Salvadoran cuisine and a perfect way to bring authentic Latin American flavors into your home. Whether you’re recreating a cherished childhood memory, sharing a taste of your heritage with loved ones, or discovering this beloved dish for the first time, these pastelitos will surely become a cherished favorite in your recipe collection.
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FAQ
Can I bake pastelitos instead of frying them?
Yes, you can bake them! Brush them with oil and bake at 375°F (190°C) for 20-25 minutes or until golden brown.
How do I store leftover pastelitos?
To store leftovers, place them in a sealed, airtight container and keep them in the refrigerator for as long as three days. For the best texture, reheat in the oven or skillet.
Are pastelitos the same as empanadas?
While they’re similar, pastelitos use corn masa dough, while empanadas often use wheat flour dough. Their fillings and seasonings also vary by region.
This delicious and easy recipe will make your kitchen a passport to El Salvador. Try it, enjoy it, and make it your own!