Pastelitos Hondureños de Carne con Chimol, photo by Suellen Pineda, RDN, CDNPhoto by Suellen Pineda, RDN, CDN

Pastelitos Hondureños de Carne con Chimol

Cuisine: Honduran
Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 24-28 turnovers

These little turnovers are great for a party indoors, as a snack for a weekend cookout with friends, or when your kids bring their hungry pals over to the house. In about an hour-and-a-half, you can have everyone munching away happily.


  • For the Dough
  • 2 pounds wheat flour (preferably whole wheat)
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • cups warm water
  • 2 eggs separated (1 whole + 1 lightly beaten)
  • 1/2 cup vegetable oil (warmed up)
  • 2 teaspoons sugar
  • For the Chimol
  • 6-10 Roma tomatoes
  • 1 medium red onion finely diced
  • 1/2 green bell pepper finely diced
  • 1 small bunch fresh cilantro chopped
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • 4-6 radishes (optional) finely diced
  • salt and pepper to taste
  • For the Meat
  • 2 pounds 90-95% lean ground beef
  • 2 tablespoons olive oil
  • 4 garlic cloves peeled and minced
  • 1 medium onion chopped
  • 1/2 green bell pepper chopped
  • 1 tablespoon dried oregano
  • salt and pepper to taste

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Make the Chimol
  1. Combine all ingredients, season with salt and freshly ground pepper and set aside.
Make the Dough
  1. In a large bowl, sift flour, baking powder and salt.
  2. Make a well in the center and pour in oil, incorporate well.
  3. Dissolve the sugar in the warm water and add it to the dough.
  4. Add the egg, and continue gently working the flout until you form the dough.
  5. Transfer to a clean and lightly floured kneading area and work the dough gently for about 5-7 minutes. Dough should feel soft and flexible.
  6. Divide into 12 pieces.
  7. Grease your hands with a little oil and form 12 uniforms balls. Place back in the bowl, cover with a clean cloth and let rest for 45 minutes.
Cook the Meat
  1. In a medium-heavy bottom pot, heat the olive oil and brown the ground beef. Break out any large chunks.
  2. Add rest of ingredients and cook until no sign of pink, and all liquid has evaporated (about 15 minutes). Reserve.
Make the Pastelitos
  1. Preheat oven to 375˚F.
  2. Flatten out each dough ball with the help of a rolling pin, kind of like you would do with a tortilla. Place about 2 tablespoons of the ground meat in the center.
  3. Fold the dough over and seal the edges with a fork.
  4. Place the pastelitos on a previously greased or prepared cooking sheet with parchment paper.
  5. Brush pastelitos with egg wash and bake until golden brown (about 40-45 minutes).
  6. Serve with the chimol.
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