{"id":71287,"date":"2023-04-26T17:27:03","date_gmt":"2023-04-26T15:27:03","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/andean-pastelitos-fried-turnovers-from-the-venezuelan-andes\/"},"modified":"2026-06-11T10:05:44","modified_gmt":"2026-06-11T08:05:44","slug":"andean-pastelitos-fried-turnovers-from-the-venezuelan-andes","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/andean-pastelitos-fried-turnovers-from-the-venezuelan-andes\/","title":{"rendered":"Andean pastelitos: fried pastries from the Venezuelan Andes"},"content":{"rendered":"\n
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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. <\/p>\n\n\n\n

Very popular in western Venezuela, especially in the states of M\u00e9rida, T\u00e1chira 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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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