Pastelitos dominicains

In a bowl, mix the flour, baking powder, salt and sugar. Rub in the cold butter with your fingertips until it looks like breadcrumbs, then add the cold water little by little, kneading briefly into a smooth, firm dough. Wrap and rest in the fridge for 30 minutes.

• 400 g plain flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 60 g cold butter
• about 180 ml cold water

✅ C'est prêt quand : dough is smooth, firm and no longer sticky

Heat the oil in a large frying pan (about 28 cm) over medium heat and cook the onion and green pepper for 5 minutes until soft. Add the garlic, then the beef and salt, and cook over medium-high heat for 8 minutes, breaking it up, until browned with no pink left. Stir in the tomato paste, olives and raisins, cook for 2 more minutes, then let the filling cool completely before using.

• 1 tbsp vegetable oil
• 1 onion
• 1 green pepper
• 2 garlic cloves
• 350 g minced beef
• 1 tsp salt
• 1 tbsp tomato paste
• 8 stuffed olives
• 30 g raisins

✅ C'est prêt quand : beef is fully browned, no pink left (71°C/160°F internal)