𝐙𝐮𝐥𝐢𝐚𝐧𝐨𝐬 𝐏𝐚𝐬𝐭𝐞𝐥𝐢𝐭𝐨𝐬 (𝐕𝐞𝐧𝐞𝐳𝐮𝐞𝐥𝐚𝐧 𝐑𝐞𝐜𝐢𝐩𝐞)

Pastelitos are the most popular breakfast in the city of Maracaibo Venezuela, there are thousands of sales of this product, they are inexpensive and are usually filled with an almost inexhaustible variety of products, such as stewed chicken, stewed ground meat, fish, seafood, among others; But pastelitos dough is everyone's delusion.

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𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐫𝐞𝐜𝐢𝐩𝐞 𝐟𝐨𝐫 𝐏𝐚𝐬𝐭𝐞𝐥𝐢𝐭𝐨𝐬 𝐙𝐮𝐥𝐢𝐚𝐧𝐨𝐬:

1 𝘒𝘨 𝘰𝘧 𝘸𝘩𝘦𝘢𝘵 𝘧𝘭𝘰𝘶𝘳 𝘸𝘪𝘵𝘩𝘰𝘶𝘵 𝘭𝘦𝘢𝘷𝘦𝘯𝘪𝘯𝘨.
1/2 𝘤𝘶𝘱 𝘰𝘧 𝘷𝘦𝘨𝘦𝘵𝘢𝘣𝘭𝘦 𝘰𝘪𝘭.
1/2 𝘤𝘶𝘱 𝘰𝘧 𝘴𝘶𝘨𝘢𝘳.
1 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯 𝘰𝘧 𝘴𝘢𝘭𝘵.
1 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘰𝘧 𝘣𝘶𝘵𝘵𝘦𝘳 𝘦𝘴𝘴𝘦𝘯𝘤𝘦.
2 𝘤𝘶𝘱𝘴 𝘰𝘧 𝘤𝘰𝘭𝘥 𝘸𝘢𝘵𝘦𝘳
2 𝘭𝘢𝘳𝘨𝘦 𝘱𝘰𝘵𝘢𝘵𝘰𝘦𝘴
1/2 𝘒𝘨 𝘰𝘧 𝘨𝘳𝘢𝘵𝘦𝘥 𝘸𝘩𝘪𝘵𝘦 𝘤𝘩𝘦𝘦𝘴𝘦

𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧 𝐨𝐟 𝐭𝐡𝐞 𝐫𝐞𝐜𝐢𝐩𝐞 𝐟𝐨𝐫 𝐏𝐚𝐬𝐭𝐞𝐥𝐢𝐭𝐨𝐬 𝐙𝐮𝐥𝐢𝐚𝐧𝐨𝐬:

𝐃𝐨𝐮𝐠𝐡 𝐟𝐨𝐫 𝐏𝐚𝐬𝐭𝐞𝐥𝐢𝐭𝐨𝐬:

• Place 900 grams of the flour in a bowl, reserve 100 grams.

• Add the oil, sugar, salt and butter essence and mix with your hands.

• Add the water in 3 parts and knead until the dough is homogeneous, smooth and compact. Reserve

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𝐅𝐢𝐥𝐥𝐢𝐧𝐠 𝐚𝐧𝐝 𝐌𝐨𝐮𝐧𝐭𝐢𝐧𝐠:

• Place 2 potatoes with their shells to boil until soft, peel and puree.

• Add the grated cheese to the puree. Depending on the amount of salt in the cheese, rectify the salt and add a touch of butter.

• Roll out the wheat flour dough on the counter in a rectangular way, trying to make it as even as possible.
  Lightly mark with a circular cookie cutter, half of the dough several times in an orderly and sequential way.

• Put small teaspoons of the pureed filling in the center of the marked circles.

• Carefully place half of the free dough on top of the one with the filling.

• Cut with the cookie cutter, the pastelitos individually and put them on the previously floured countertop.

• Squeeze the edges of the cupcake with a fork and let it rest covered with a clean, dry cloth for 10 minutes before frying.

• Fry them in plenty of hot oil until golden brown. Sacra of the oil and drain on a tray.

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𝐂𝐮𝐫𝐢𝐨𝐬𝐢𝐭𝐢𝐞𝐬:

• You can also make pizza pastelitos, grating 300 grams of mozzarella cheese, adding 4 tablespoons of Neapolitan tomato sauce and 1/2 teaspoon of oregano.

• The filling should not be more than half the circle, otherwise it will overflow and break when fried.

• Leftover pastelitos can be frozen in small plastic lined trays and last up to 3 weeks; for frying, no need to defrost

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