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Pasteles Salvadoreños

Pasteles Salvadoreños (also called pastelitos) are golden, crispy turnovers made from seasoned masa and stuffed with a savory meat and vegetable filling. These deep-fried delights are a beloved Salvadoran street food, traditionally served with a tangy curtido and a rich, flavorful tomato salsa.
Each pastelito is filled with a mixture of ground beef, potatoes, carrots, green beans, and aromatic spices, wrapped in vibrantly seasoned masa dough, then fried until perfectly crisp. Served warm with curtido and salsa, they’re the ultimate comfort food—crunchy, juicy, tangy, and bursting with traditional flavor.
This recipe makes about 30–35 pasteles, making it perfect for family gatherings, parties, or batch-prepping to freeze and fry later.
Total Time1 hour 30 minutes
Course: Main Course, Snacks
Cuisine: Central American, Salvadorian
Servings: 30 Pasteles

Equipment

Ingredients

Curtido

  • 1 medium cabbage finely shredded
  • 1 large carrot finely shredded
  • 1/4 white onion finely sliced
  • 1 1/2 tbsp dried oregano
  • 3/4 cup apple cider or white vinegar
  • 2 tbsp water
  • 1 tbsp salt

Salsa

  • 3-4 roma tomatoes
  • 1-2 dried chiles de árbol stems removed (optional)
  • 1 1/2 tbsp neutral oil
  • 1/4 small white onion
  • 1 garlic clove
  • 2 tsp chicken bouillon
  • 1/4 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt to taste
  • 1/2 cup water

Filling

  • 2 tbsp oil
  • 2 lbs ground beef
  • 1/2 white onion chopped
  • 2 cloves garlic minced
  • 2 large carrots finely chopped
  • 2 medium russet potatoes finely chopped
  • 1/2 lb green beans finely chopped
  • 1 tbsp chopped fresh mint leaves
  • 1/2 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1 tbsp paprika
  • 1 1/2 tbsp beef bouillon
  • Salt to taste

Masa

  • 8 cups masa harina
  • 1 tbsp baking powder
  • 1 tbsp paprika
  • 1 tbsp beef bouillon
  • 1 tsp salt
  • 6-8 cups water

For frying

  • 3-4 cup neutral oil

Instructions

To make the salsa

  • Boil the tomatoes with the dried chiles de árbol (if using) until cooked through, about 10 minutes.
  • Fry the onion and garlic in a tablespoon of oil, then add it to a blender along with the tomatoes, chile de árbol, seasonings, and water. Blend until completely smooth.
  • Heat the remaining oil and fry the salsa until it turns a deep red color, about 10 minutes. Set aside.

To make the curtido

  • In a large mixing bowl, combine all the curtido ingredients and toss thoroughly. Allow it to sit for at least 30 minutes before serving so the flavors can meld.

To make the filling

  • In a pot, heat the oil and cook the ground beef until browned.
  • Stir in the onion, garlic, carrots, potatoes, green beans, mint, and seasonings. Cook until vegetables are tender, about 12–15 minutes. Set aside.
  • To make the masa
  • In a large bowl, combine masa harina, baking powder, paprika, bouillon, and salt.
  • Gradually mix in water using your hands until the masa has a smooth, pliable, moist dough consistency. Adjust with extra masa harina or water if needed.
  • Cover with a damp towel until ready to use.

To assemble

  • Roll about 1/4 cup of masa into a ball and flatten it like a tortilla.
  • Place a spoonful of the beef filling in the center and fold the masa over to form a semi-circular pastelito. Press edges to seal.

To fry

  • Heat oil in a deep pan to 350–375°F.
  • Fry pastelitos in batches until golden brown, about 4–6 minutes per side.
  • Drain on paper towels and repeat until all are cooked.
  • Serve warm with curtido and salsa. Enjoy!

Notes

  • You can prep the filling and curtido a day in advance for easier assembly.
  • If the masa feels too sticky, wet your hands or add a touch more masa harina.
  • Make them ahead and freeze uncooked pastelitos—just thaw and fry when ready.
  • Vegetarian variation: swap beef for mashed beans or sautéed vegetables.
  • Keep a bowl of water nearby to wet your hands while working with the masa—it helps with shaping and sealing.