Pastels (Venuzuelan Christmas Patties)

Directions

1In a large mixing bowl, add the Promosa flour, salt, and Crisco.

2Add boiling water 1 cup at a time, and mix into ingredients.

3Make sure dough is well mixed and no lumps exist.

4Roll dough into 1 1/2 “ balls (makes about 50)

5Place balls in bowl and cover with clean moist cloth.

Then

1In large pot, lightly brown onions, add minced meats and brown until no red is seen.

2Add Goya and Annato Seed Extract to meat mixture.

3Add raisins, olives, capers and rest of filling ingredients and heat mixture until cooked through.

4For assembly this best works as a two station procedure

5The first station will place a sheet of foil on both sides of the Pastel press, add some water and then oil by dipping your hand in the bowls and spreading the liquids over the foil on the press.

6Place single dough ball in middle of foil and press flat.

7The second station will take the flattened dough and foil and place the filling in the middle of the dough circle.

8By rolling the aluminum foil, fold over first one side of the dough circle onto itself and then do the same to the other side. Thus creating a rectangular shaped patty with filling in the middle.

9Fold over the foil and create a tight packet by double or triple folding the ends and then finally onto themselves.

These can be frozen for a while, and then simply cooked in a steamer for about 15 minutes.