Stuffed Donuts (Meat Pastels)
Ingredients
For the dough:
- 500 g of fluid wheat flour (type T45 or T55).
- 100 g butter (melted or soft).
- 1 egg (for texture).
- 1 tbsp. coffee of salt.
- 1 tbsp. coffee baking powder (for the airy side).
- About 150ml to 200ml of water (to be added gradually).
For the meat stuffing:
- 300 g of ground beef.
- 2 medium onions (finely chopped).
- 2 garlic cloves (minced).
- 1 small green pepper (diced).
- Seasoning: Salt, black pepper and a little chili pepper (optional).
- Herbs: Fresh parsley and green onions.
For the accompanying sauce (Pastel Sauce):
- 2 tbsp. tbsp tomato paste.
- 1 onion (finely chopped).
- 1 tbsp. tbsp of oil.
- Seasoning: Salt, pepper and a dash of vinegar or lemon juice.
Instructions
1. Prepare the dough:
- In a large bowl, mix together the flour, salt and baking powder.
- Add the butter and egg. Mix with your hands until you obtain a “sandy” texture.
- Add the water little by little while kneading until you obtain a smooth and firm dough that does not stick to your fingers.
- Rest: Cover and let sit for at least 30 minutes.
2. Prepare the meat stuffing:
- Heat a little oil in a pan. Sauté the onions, pepper and garlic until soft.
- Add the minced meat. Mash it with a spatula and cook until it browns.
- Stir in salt, pepper, parsley and green onions.
- Crucial: Cook until all the liquid has evaporated. Let the stuffing cool completely.
3. Shape the donuts:
- Roll out the dough on a floured surface until it is about 2-3mm thick.
- Use a round cookie cutter (or a glass) to cut out circles.
- Place a spoonful of meat in the center of each circle.
- Fold the dough to create a half-moon shape. Press the edges firmly with a fork to seal and create a decorative design.
4. The sauce:
- Brown the onion in a little oil, add the tomato paste and a small splash of water.
- Season and simmer until the sauce becomes thick and smooth.
5. Frying:
- Heat vegetable oil in a deep frying pan.
- Fry the donuts in small batches until they are well golden and crispy on both sides.
- Drain on absorbent paper.
Why it works:
The butter in the dough makes the crust broken and flaky, while the well-spiced meat filling provides a tasty taste. Serving them hot with tangy tomato sauce is the traditional way to enjoy them