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Pastelitos feature a butter-rich, flaky pastry crust that shatters between the teeth to reveal a savory filling of cooked meat, peppers, and olives. These handheld pastries evolved from Spanish culinary traditions and became distinctly Honduran with the addition of sweet raisins. They're sold at bakeries, street vendors, and family celebrations throughout Honduras, often served warm with fresh lime. The combination of crispy pastry and complex meat filling makes them versatile enough for breakfast, lunch, snacks, or appetizers.
In a large bowl, combine the flour, sugar, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg and mix until combined. Gradually add the ice water, a tablespoon at a time, until the dough comes together.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a skillet, cook the chopped onions and bell peppers over medium heat until softened.
Add the chopped meat and cook until heated through. Stir in the raisins, olives, cumin, paprika, garlic powder, salt, and black pepper. Cook for another 2 minutes, then remove from heat and let cool.
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the dough to about 1/8-inch thickness. Cut the dough into 4-inch squares or circles.
Place a spoonful of filling in the center of each dough square or circle.
Fold the dough over the filling to form a triangle or half-moon shape. Press the edges together to seal, and crimp with a fork if desired.
Place the pastelitos on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crisp.
Let the pastelitos cool slightly before serving.
Pastelitos are small pastries with a butter-based, flaky dough exterior filled with seasoned ground meat, sauteed onions and peppers, olives, and raisins. They're folded into triangles or half-moons and baked until golden brown.
Pastelitos trace their roots to Spanish colonial pastry traditions, adapted throughout Central America and particularly cherished in Honduras. They're popular at bakeries, celebrations, and as convenient street snacks.
The dough uses all-purpose flour, cold butter, sugar, and eggs. The filling contains cooked ground meat, sauteed vegetables (onions and peppers), black olives, raisins, cumin, paprika, and garlic powder.
Keep all dough ingredients cold for maximum flakiness. Chill the dough before rolling to prevent shrinkage. Cool the meat filling completely before assembling to prevent the pastry from becoming soggy.
Serve warm with hot coffee or tea as a breakfast or snack item. They pair well with lime wedges for squeezing, a hot salsa, or simple fresh fruit for a light meal.