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Pastelitos Salvadoreños
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A vegetarian take on crispy, delectable Salvadoran pastelitos.
  • CourseMain Dish, Side dish
  • CuisineVegan, Vegetarian
  • 1 cup Bob's Red Mill Masa Harina
  • 1/2 cup water
  • 2 Tbsp tomato sauce
  • 1 tsp baking soda
  • 2 cubes vegetable bouillon
  • 1 pinch salt, to taste
vegetable filling
  • 1 lb green beans, finely chopped
  • 2 medium potatoes, finely diced
  • 2 medium carrots, peeled and shredded
  • 1 Tbsp onion, finely diced
  • 1 Tbsp green bell pepper, finely chopped
  • 1 1/2 - 2 1/2 cups vegetable or canola oil
  • 1 pinch salt, to taste
  • 1 pinch black pepper, freshly ground
  1. Chop green beans, potatoes, onion, and green pepper. Shred carrots. Add all vegetables to a medium frying pan with ½ cup oil, salt and pepper to taste. Cover and cook for about 15 minutes. Stir occasionally and cook until soft.
  2. Prepare dough by combining masa harina and water in a mixing bowl. Add tomato sauce, baking soda, and vegetable bouillon cubes to dough mixture, plus 1-2 Tbsp water as necessary to ensure dough is moist. Knead to form smooth dough with a playdough-like consistency. Cover bowl with clean towel and let stand for at least 10 minutes.
  3. Take a piece of plastic wrap and add a splash of oil to it, then add a golf ball sized piece of dough to the plastic. Flatten dough out into a tortilla shape, a circle about 4-5 inches in diameter.
  4. Add 2 Tbsp of vegetable mixture to center of dough circle, then bring sides of tortilla together like a taco and seal by pressing down sides so that it forms a closed half-moon shaped pocket.
  5. Add 1 cup oil to pan until hot, then fry pastelitos until slightly brown and crispy, flipping halfway through.
  6. Remove and lay to cool on a paper towel.
  7. Serve with salsa and curtido.
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