Pastel

Method

Make the dough by mixing flour and salt, then create a well and add oil and warm water gradually, kneading until smooth and elastic; let rest for 30 minutes. For the filling, fry chopped onion and garlic until softened, add beef mince and brown thoroughly, then stir in olives, chopped egg, parsley and black pepper; season to taste and cool slightly. Divide dough into 12 pieces and roll each very thin into a rectangle. Place 2 tablespoons of filling on each dough sheet, fold into a triangle, and seal edges firmly by pressing with a fork. Heat oil to 180 degrees Celsius and fry pastels until golden brown on both sides, approximately 3-4 minutes per batch. Drain on kitchen paper and serve hot with hot sauce or lime wedges.