Pastelitos Criollos (Dairy-Free)

Ingredients

• 3 cups All-purpose flour
• 1 cup Vegetable shortening
• 1 tsp Salt
• 0.75 cup Cold water
• 1 lb Quince paste or sweet potato jam
• 2 cups Vegetable oil (for frying)
• 2 tbsp Powdered sugar

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour and the 1 tsp of salt. Add the 1 cup of vegetable shortening and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add the 0.75 cup of cold water, mixing until a dough just comes together. Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
2. 2Divide the rested dough into 12 equal portions. On a lightly floured surface, roll out each portion thinly into a square, approximately 6x6 inches. Place about 2 tablespoons of the 1 lb of quince paste or sweet potato jam in the center of each dough square.
3. 3Fold each dough square in half to create a rectangle, pressing the edges firmly to seal. You can crimp the edges with a fork if desired. Ensure the filling is completely enclosed.
4. 4In a large, heavy-bottomed pot, heat the 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). The oil is ready when a small piece of dough sizzles immediately upon contact.
5. 5Carefully place 2-3 filled pastries into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until the pastries are golden brown and crispy on all sides. Use a slotted spoon to turn them gently.
6. 6Remove the fried pastelitos from the oil using the slotted spoon and place them on a plate lined with paper towels to drain any excess oil. This resting step helps them become less greasy.
7. 7Once drained, arrange the pastelitos on a serving platter. Sprinkle the 2 tbsp of powdered sugar evenly over the warm pastries before serving.

Substitutions

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