Pastelillos de Carne de Cerdo

Name: Pastelillos de Carne de Cerdo (Little Pork Pies)
Yield: Makes about 4 dozen of the smaller size
Cuisine: Puerto Rico
Ingredients: 6 tablespoons water, about; ½ lb. lean pork, minced; 3 tablespoons vegetable oil or lard; 2 oz. ham, minced; 2 oz. unsalted butter; 1 egg, lightly beaten; 2 oz. small, pitted green olives; ½ lb. plain flour; 2 teaspoons capers; 2 teaspoons distilled white vinegar; 1 teaspoon salt; Salt, freshly ground pepper; 1 cup sofrito; 1 hard-boiled egg, coarsely chopped; ½ teaspoon baking soda

Little Pork Pies

Preparation info

Makes about
4 dozen
of the smaller size

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

For the Pastry

½ lb. plain flour
1 teaspoon salt
½

Americas
Puerto Rico
Starter
Caribbean

Method

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