Egg : 1 (lightly, beaten)
Vegetable Oil : 2 tbsp or more
Cilantro/Coriander Leaves : handfull, (chopped)
4. Now to fill the pastel; sprinkle the working surface with flour and divide the dough into thirds. Roll it out thinly one-third at a time.
5. Cut out circles, each the size of a large coffee mug. Place a heaping teaspoon of filling on half of each circle, fold,closing it tightly with your fingers. The shape should be of a half-moon. Sprinkle a little bit of flour over the border of each pastel and press it all around with a fork, making sure the filling is well sealed inside.
6. Repeat the process until all ingredients are over. You should end up with about 10 to 15 units, depending on how small you are making them.
7. Heat the oil. Deep-fry two or three pastries at a timet, flipping them halfway through, until light brown, about 3 minutes total. Drain on paper towels.Serve it immediately.(Note : Must eat them hot.)
- The possibilities for fillings are endless! You can use your creativity and experiment!
- Do not be intimidated by the dough process. It seems difficult, but it is not! Just follow the instructions and you will be able to make this delicious pastry dough! It is kind of time consuming and it must be precise, but it is not difficult.(or) Store-bought empanada dough does a good job substituting home-made pastel dough. I personally recommend the use of home-made dough because it is thinner, crunchier and the pastel will taste more traditional and more delicious!