Pastelillos de Carne de Cerdo

Little Pork Pies

Preparation info
  • Makes about

    4 dozen

    of the smaller size
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


For the Pastry

  • ½ lb. plain flour
  • 1 teaspoon salt
  • ½


Sift the flour, salt and baking soda into a large bowl. Rub the butter into the flour with the fingertips until it has the consistency of a coarse meal. Make a well in the centre. Mix the egg with the water and pour gradually into the flour, mixing with a wooden spoon until the dough is smooth. Gather the dough into a ball, wrap in waxed paper and refrigerate for 1 hour.

Heat the oil or