Andean pastelitos are small Venezuelan fried pastries typical of the Andean region of the country. Their thin, crispy dough contains a generous filling of beef, rice, hard-boiled eggs, peppers, tomato, coriander and achiote, also known as annatto or onoto.

Very popular in western Venezuela, especially in the states of Mérida, Táchira and Trujillo, Andean pastelitos can be enjoyed for breakfast, as a snack or as street food. Their practical size, golden and crispy, makes them an ideal recipe to share, to dip in a hot sauce, guasacaca or tomato sauce.

These little pastries are said to be the heirs of pies and empanadillas adapted to local products. Over time, wheat dough became the norm, while stuffings diversified: beef, chicken, cheese, rice, eggs or vegetables depending on the region and the family.

What are Andean pastelitos?

Andean pastelitos are small savory pastries that are usually found filled with a kind of sofrito with pepper, tomato, beef and coriander. Their name simply comes from the fact that they originate from the Andean region of Venezuela, at the gateway to the Andes Mountains. It is said that pastelitos are the direct descendants of pies that were prepared at the beginning of European settlement in the region. At that time, the dough was made with cassava flour.

Over time, the recipe evolved and cassava was replaced by wheat in the middle of the 19th century. In fact, at the time, it was in the form of a large pie that it was found. An author described it in 1899 garnished with beef and pork, cooked like a stew, with rice, spices and eggs. Some variations existed with chicken. It was later, with the development of street-food, that pastelitos took this form. More convenient to transport and prepare in small areas, small Andean pastelitos have become emblems of popular cuisine in the states of Mérida and Trujillo.

Andean pastelitos or empanadas: what’s the difference?

The big difference is in the dough. Venezuelan empanadas are usually made with pre-cooked corn flour, while Andean pastelitos are made with thinly rolled wheat dough.

Their shape can also vary: pastelitos are often round or square, closed with a second layer of dough, then sealed with a fork. They are fried until golden brown and crispy.

A specialty of the Venezuelan Andes

Andean pastelitos are associated with western Venezuela, including the regions of Mérida, Táchira and Trujillo. Their popularity is linked to the historical presence of wheat in the Venezuelan Andes, but also to the development of street food.

Easy to transport, sell, and eat without cutlery, pastelitos have become a staple at markets, cafes, and popular breakfasts.

How to make a fine and crispy dough?

The dough should be soft enough to roll out very thinly, but firm enough to enclose the filling without tearing. The resting time is important: it relaxes the gluten and makes it easier to display.

To prevent the pastelitos from opening when baked, moisten the edges, press well with your fingers, and then seal with a fork. The filling must also be cold before assembly, otherwise it may soften the dough.

What to serve Andean pastelitos with?

Andean pastelitos are served hot, as soon as they come out of the fry. They can be accompanied by guasacaca, hot sauce, tomato sauce, lime or a fresh salad.

They are perfect as a snack, starter, appetizer or in a Venezuelan meal with arepas, tequeños, bollos pelones or avocado salad.

Print Recipe

Andean pastelitos – Venezuelan fried beef pastries

Andean pastelitos are Venezuelan fried pastries, typical of the Andes, filled with a stuffing of beef, rice, hard-boiled eggs, peppers, tomato, coriander and achiote. A crispy, generous street-food recipe perfect to serve hot with a hot sauce or guasacaca.

Prep time45 minutes mins

Cooking time15 minutes mins

Resting Time40 minutes mins

Total time1 hour hr 40 minutes mins

Type of dish: Salty turnovers, Snack bar, Starter, Street-food

Cuisine: Venezuelan

For: 40 pastelitos

Author: dumplingsandmore

Ingredients

Ingredients – for the stuffing

• 250 g ground beef
• 5 garlic cloves, minced
• 2 spring onions, minced
• 1 chopped white onion
• 1 diced green bell pepper
• 1 diced red bell pepper
• 1 tomato peeled and diced
• 1 teaspoon chilli powder
• 4 tablespoons chopped coriander
• 1 tablespoon annatto powder achiote or onoto
• 3 hard-boiled eggs, diced
• 150 g cooked rice
• Salt

Ingredients – for the dough

• 500 g flour
• 1 tablespoon oil
• 25 cl water
• 10 g baking powder
• 10 g salt
• Frying oil

Preparation

• Heat a little oil in a frying pan, then sauté the white onion and garlic for a few minutes.
• Add the ground beef, season with salt and brown, stirring regularly.
• Add the peppers, tomato, spring onions, chilli powder and annatto. Toss and cook until the vegetables are tender.
• Stir in the cooked rice, diced hard-boiled eggs, and cilantro. Stir, remove from heat and let cool completely.
• Prepare the dough: mix the flour, salt and baking powder in a bowl.
• Add the oil and sand the mixture between your hands.
• Pour in the water gradually, then knead for a few minutes until you get a smooth and supple dough.
• Cover and let stand for 10 minutes. Knead again for a few minutes, form a ball, cover and let stand for another 30 minutes.
• Divide the dough into two equal-sized balls.
• Roll out each ball very thinly on a lightly floured work surface.
• Cut out circles 10 cm in diameter using a cookie cutter.
• Place a tablespoon of cold filling in the center of half of the circles.
• Moisten the edges, cover with a second circle of dough, press with your fingers and then seal with a fork.
• Heat the frying oil.
• Fry the pastelitos for a few minutes on each side, until golden brown.
• Drain on paper towels and serve hot.

Notes

The filling should be cold before assembly to avoid softening the dough.

To prevent the pastelitos from opening when frying, moisten the edges, press well with your fingers and then seal with a fork.

Annatto, also called achiote or onoto, gives the stuffing its warm color and a slightly earthy flavor. If you can’t find any, you can replace it with a little sweet paprika.

Print recipe Pin Recipe

FAQ

What are Andean pastelitos?
Andean pastelitos are Venezuelan fried pasties, prepared with a thin wheat dough and a salty stuffing, often with beef, rice, hard-boiled eggs, vegetables and achiote.

Where do Andean pastelitos come from?
They are associated with the Venezuelan Andes, especially the states of Mérida, Táchira and Trujillo, where they are part of the popular breakfasts and snacks.

What is the difference between Andean pastelitos and empanadas?
Venezuelan empanadas are usually made with corn dough, while Andean pastelitos use wheat flour dough, rolled out thinly and then fried.

Can you make Andean pastelitos ahead of time?
Yes. You can prepare the stuffing the day before and keep it in the fridge. Pastelitos can also be whipped up ahead of time, then fried just before serving.

Can you bake Andean pastelitos in the oven?
Traditionally, they are fried. Baking is possible, but the result will be less crispy and less close to Venezuelan street food.

What to serve Andean pastelitos with?
Serve them with a hot sauce, guasacaca, tomato sauce, lime or a fresh salad.