Pastel Com Diablo Dentro

Ingredients

In a large skillet, heat the vegetable oil over medium heat.

Add the finely minced beef or pork and cook until browned.

Add the chopped onion, garlic, red bell pepper, and green bell pepper. Cook until the vegetables are softened.

Stir in the chopped tomato, tomato paste, paprika, cumin, black pepper, and salt.

Cook for about 5-7 minutes, until the mixture is well combined and the flavors have melded together.

Stir in the sliced olives. Remove from heat and let cool.

In a large bowl, mix the flour and salt.

Cut in the chilled butter until the mixture resembles coarse crumbs.

Gradually add cold water, a little at a time, until the dough comes together. It should be soft but not sticky.

Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for about 30 minutes.

Preheat the vegetable oil in a deep fryer or large pot to 350°F (175°C).

Roll out the dough on a floured surface to about 1/8 inch thickness.

Cut out circles of dough using a cookie cutter or glass (about 4-5 inches in diameter).

Place a spoonful of the filling in the center of each dough circle.

Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges, if desired.

Brush each pastel with the beaten egg.

Fry the pastéis in batches in the hot oil until golden brown and crispy, about 3-4 minutes per side.

Remove with a slotted spoon and drain on paper towels.