What Are Honduran Pastelitos?
Honduran pastelitos are tasty, savory turnovers that are an important part of food culture in Honduras. Similar to empanadas, these fried snacks are made with corn (masa) flour dough or sometimes wheat flour, and are stuffed with fillings like shredded chicken, beef, or mashed potatoes. Many people love pastelitos as a favorite comfort food. For example, Yaha Aguilera and Barbara Ammirati from Save the Children couldn’t stop praising the pastelitos cooked by Angel Torres Lopez, saying, “Nos Devoramos las pastelitos, estaban deliciosas!” (“We devoured the pastelitos, they were delicious!”)
The exact history of pastelitos isn’t clearly known, but it’s safe to say they are a key dish in Honduras. More than just food, they are a way of sharing, welcoming others, and feeling at home. People enjoy pastelitos at family events, as a quick breakfast, or as a late-night snack, bringing friends and family together. Their flexibility and broad appeal have helped make them one of Honduras’s classic foods.
Origin and Cultural Importance
Pastelitos-or simply “pastel”-have a special place in Honduras. The suffixes “-ito” or “-ita” in Spanish make the word sound cuter, showing how fond people are of these snacks. Traditionally, pastelitos are common street food. You can find them in markets and on street corners all over, making them something anyone can enjoy, no matter their background.
They also play an important part in family and community life. Making pastelitos is often a group activity, with relatives helping make the dough, fill the pastries, and fry them. This is a time for families to bond and pass down recipes through generations.
Pastelitos in Honduran Cooking
Pastelitos hold a unique spot in Honduran cooking because they can be enjoyed at any time-breakfast, lunch, dinner, or as a snack. They’re convenient for people who are busy and need something to eat on-the-go.
Pastelitos are usually served warm, and sometimes handed out in simple plastic bags for easy eating. They’re often topped with bright red salsa, shredded cabbage, or a sprinkle of queso fresco cheese. Mixing the crispy, savory pastelito with fresh toppings is a typical way to enjoy this Honduran treat.
Different Variations Around Honduras
The basic idea-a fried pastry filled with a savory stuffing-stays the same, but there are many twists depending on where you are in Honduras. The dough might use corn flour in some areas and wheat flour in others, which changes the texture. People fill their pastelitos with everything from ground beef or chicken to mashed potatoes or other ingredients. These small differences add variety and fun to trying pastelitos in different places.
Ingredients in Honduran Pastelitos
The beauty of pastelitos is in their simple but well-chosen ingredients. Each part-the dough, the filling, and the seasonings-plays an important role in creating their delicious flavor.
Dough Ingredients
The dough is based mainly on yellow corn flour, also called masa. This gives pastelitos their slight corn flavor and a soft, slightly grainy feel. A typical dough recipe uses these ingredients:
| Ingredient | Amount |
|---|---|
| Yellow corn flour | 2 cups |
| Water | 1½ cups |
| Achiote (annatto seeds) | 1 tsp |
| Salt | ¼ tsp |
Achiote gives the dough a golden color and a mild, earthy taste. Vegetable oil is used for frying. Some recipes, like Suellen Pineda’s, call for wheat flour, eggs, baking powder, and a bit of sugar, creating a slightly different but tasty dough.
The dough should be soft and easy to roll out, but firm enough to not tear. You can use a tortilla press or rolling pin-with parchment paper to prevent sticking-to flatten the dough to the right thickness.
Common Fillings
The filling is the flavorful heart of every pastelito. The most common fillings are:
- Shredded chicken
- Ground or shredded beef
- Mashed potatoes
These fillings are seasoned well, usually with garlic, onion, bell pepper, oregano, and sometimes a seasoning mix called “Complete Seasoning” that has salt and MSG for extra flavor. You can experiment with different combinations depending on what you like or have available.
Seasonings
Seasoning is what makes pastelitos taste special. Achiote, often used in the dough and filling, gives both color and a mild taste. Fillings typically include garlic, onion, cumin, salt, and pepper. Some recipes add chicken bouillon for a richer taste. The right blend of these seasonings turns simple ingredients into a well-loved snack.
Favorite Fillings and Regional Versions
Besides the crispy shell, the filling is what sets each pastelito apart. Here’s a closer look at some popular varieties you’ll find across Honduras:
Pastelitos Hondureños de Carne (Beef Pastelitos)
These are very popular and usually filled with seasoned ground beef. The beef is cooked with garlic, onion, bell pepper, oregano, salt, and pepper, and then placed inside the dough before frying.
Beef pastelitos are great for parties, picnics, or just as a savory snack. Cooking the filling and assembling the pastelitos takes about an hour and a half. They often come with a side of fresh chimol salsa to brighten up the flavors.
Chicken Pastelitos
This version uses shredded chicken, sometimes mixed with grated carrots, and seasoned with a spice mix. You might find bits of cartilage in the chicken filling, as this is normal in traditional recipes. Chicken pastelitos are popular for breakfast and can often be found in shops and small restaurants, ready to eat.
Vegetarian and Vegan Options
For those who don’t eat meat, pastelitos can be easily made vegetarian using mashed potatoes spiced with cumin, garlic powder, or onion powder. Vegans can fill them with black beans, sautéed vegetables, or plant-based meat substitutes. Corn masa dough is naturally vegan, but a wheat flour dough can be made vegan by using substitutes like flaxseed instead of eggs.
How to Make Honduran Pastelitos
Making pastelitos at home is not too hard if you follow some basic steps. Here’s a simple way to do it:
Step-by-Step Instructions
- Prepare the filling: Cook your choice of meat or potatoes with the seasonings. Let it cool.
- Make the dough: Mix corn flour (or wheat flour), water, achiote (if using), and salt until you get a soft, flexible dough. Divide it into even balls (about 12).
- Flatten the dough: Use a tortilla press or rolling pin to make each ball into a flat circle about 5-6 inches wide and the thickness of pita bread.
- Add the filling: Put about 2 tablespoons of filling in the center, fold the dough over to make a half-moon shape, and seal the edges (press with a fork for decoration and a strong seal).
Helpful Hints for Shaping and Filling
- Don’t roll the dough too thin or too thick.
- If dough is sticky, add more corn flour a little at a time; if dry, sprinkle with water.
- Don’t put in too much filling or they might open during frying.
- To help seal the edges, use a drop of water.
Frying for a Crispy Finish
- Fill a deep skillet with enough oil to cover the pastelitos.
- Heat oil on medium-high; test with a small piece of dough-it should sizzle and float.
- Carefully add pastelitos, a few at a time, and fry about 5-7 minutes per side until golden brown.
- Remove and place on paper towels to soak up extra oil.
Baking and Healthier Options
- For a lighter version, bake at 375°F (190°C) on a lined or greased baking tray.
- Brush with a little beaten egg for color.
- Bake for 40-45 minutes until golden.
Baked pastelitos are less crispy but still tasty. You can lower the calories by using lean meats and adding more vegetables to the filling.
Traditional Sides and Serving Ideas
Pastelitos taste even better with the right sides and toppings. These extras add freshness and different textures to each bite.
Chimol and Salsa
- Chimol: This is a fresh salsa made from diced tomatoes, onions, bell peppers, cilantro, and lime juice. Sometimes it has chopped radishes for extra crunch.
- Red salsa: A simple tomato-based salsa often poured over the pastelitos.
- Other toppings: Shredded cabbage for crunch and queso fresco cheese for creaminess and light flavor.
Serving Ideas for Special Occasions
Pastelitos are great for parties and large gatherings because they are filling and easy to eat with your hands. Serve them on a platter with bowls of salsa, cabbage, and cheese so everyone can build their own.
You can also serve them as appetizers or as the main part of a meal. Their easy-to-hold shape makes them perfect for picnics or potlucks too.
Nutritional Information and Dietary Tips
Pastelitos are fried comfort food, so they have more calories and fat, especially with meat fillings. It’s good to be aware of what’s in them if you’re watching your diet.
Calories and Nutrition
- Most of the calories come from carbohydrates in the dough, protein in the filling, and fats from frying.
- Nutrition depends on the size, filling, and whether they’re fried or baked.
- Choose baked versions, smaller sizes, or vegetable fillings if you want to eat lighter.
Serving them with chimol adds vitamins and fiber to balance the meal.
Gluten-Free and Allergy Advice
- Corn masa dough is naturally gluten-free, but check the packaging if you’re sensitive to gluten.
- Wheat flour dough and added eggs mean some versions are not gluten- or egg-free. Vegan options are possible if you avoid animal products in both dough and filling.
- If you are allergic to dairy, skip the cheese topping.
FAQs About Honduran Pastelitos
Can pastelitos be made ahead of time?
Yes. You can make the filling and dough a day ahead and store them in the refrigerator. Complete pastelitos can also be assembled and chilled or frozen before frying. Frozen pastelitos can go straight into the oil (add a few extra minutes for cooking).
How do you store and reheat leftovers?
Keep cooked pastelitos in the fridge for up to 3 days in a sealed container. To make them crispy again, reheat in an oven or air fryer at 350°F (175°C) for about 10-15 minutes. Microwaving will make them soft, not crispy.
Are pastelitos spicy?
Pastelitos are not spicy unless you add hot salsa to them. The fillings are savory but mild. You can make them spicy with side sauces or fresh chilies in the toppings if you prefer.