In a large bowl, mix flour, salt, and sugar. Cut in cold butter cubes until mixture resembles coarse crumbs. Gradually add cold water, mixing until dough just comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
3 cups all-purpose flour, 1 cup unsalted butter, 0.75 cup water, 1 tsp salt, 1 tbsp sugar
Brown ground beef with diced onion over medium-high heat, breaking up meat as it cooks. Drain excess fat. Add tomato sauce, sliced green olives, cumin, paprika, salt, and pepper. Simmer for 10 minutes until thickened. Stir in chopped hard-boiled eggs if using. Cool completely before assembling.
1 lb ground beef, 1 onion, 0.5 cup tomato sauce, 0.5 cup green olives, 2 hard-boiled eggs, 1 tsp cumin, 1 tsp paprika
On a floured surface, roll chilled dough into a 12×18-inch rectangle. Fold in thirds like a letter. Rotate 90 degrees, roll out again, and fold in thirds. Repeat this process to achieve three folds total. Chill dough for 15 minutes after the final fold before proceeding.
3 cups all-purpose flour, 1 cup unsalted butter, 0.75 cup water
Roll dough to ⅛-inch thickness and cut into 4-inch squares. Place 2 tablespoons of filling in the center of each square—not overfilling. Brush edges with beaten egg, fold diagonally to form triangles, and press edges firmly with a fork to seal.
2 hard-boiled eggs, 1 egg egg
Heat vegetable oil to 350-375°F in a deep fryer or heavy-bottomed pot. Fry 3-4 pastelitos at a time for 3-5 minutes, flipping once, until deep golden brown on both sides. Drain on wire rack or paper towels. Serve warm.
vegetable oil
