Pastelitos

Making pastelitos requires a specific dough technique for the signature flaky layers:

• The dough: A mixture of flour, salt, butter or shortening, and water is kneaded into a smooth, pliable dough. The fat is worked in to create layers — similar to a simplified puff pastry approach. Some recipes use a fold-and-roll technique to build even more flaky layers.
• The filling: Ground beef (carne molida) is sauteed with sofrito, tomato paste, and olives until thick and well-seasoned. Chicken filling is prepared similarly. Cheese versions use a mild white cheese or queso de hoja.
• Assembly: The dough is rolled thin and cut into circles. A spoonful of filling is placed on one half, the dough is folded over to create a half-moon shape, and the edges are crimped with a fork to seal.
• Frying: Pastelitos are deep-fried in hot oil (180 degrees Celsius) until puffy, golden, and the dough layers visibly separate and crisp. This takes about 3-4 minutes per batch.

The hallmark of a great pastelito is the dough — it should shatter into flaky, paper-thin layers when bitten, almost like a fried croissant, with a well-seasoned, moist filling inside.