[ESP/ENG] DELICIOSOS PASTELITOS DE CARNE MECHADA (PASO A PASO)

For the larded beef stew.
Meat for larding.
Onion.
Cilantro.
Sweet chili.
Cube.
Cumin.
Garlic.
Potatoes.

For the dough.

Wheat flour.
Pinch of salt.
1 tablespoon of sugar.
1 teaspoon of yeast.
Water.
Oil for frying.

We take the meat previously parboiled and we lard it, reserving the water where we cooked it.

Chop the seasonings (onion, sweet chili and cilantro).

Once they are all chopped, fry them in a little oil (at this point I like to add a little salt).

To this we add the shredded meat and the water that we reserved previously, and let it boil.

The potatoes (in this case 2 small ones) are washed, peeled and chopped into small squares.

Once chopped, add them to the stew along with the cumin, garlic and cube.

At this point add a little more salt to taste and a little water if necessary.

Let it cook until the potatoes are soft.

Then we take the wheat flour and place it in a container together with the sugar and a pinch of salt.

Once this is done, with the yeast activated, add it too, together with two cups of water (I recommend adding water little by little as you knead).

Continue kneading until the dough does not stick to your fingers.Then let it rest for 20 to 30 minutes in a container covered with a cloth or envoplast.

After that time we knead again, then form small balls (as many as possible) of more or less the same diameter, and then stretch and assemble our cakes.

We roll out two small balls that are not too thick, give them a circular shape, add the stew to one of them, and then proceed to cover it with the other one.

Cook until golden brown on both sides and ready, enjoy some delicious meat pies.