Name: Corn Flour Pastries
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 Servings
Ingredients: 2 pound Ground meat; 1 pound White rice; ½ Unit Margarine; 2 Unit Garlic cloves; 1 Unit Onion; 1 Unit Sweet chili; 2 Unit Tomatoes; 1 pinch Salt; 2½ cup Corn flour; 1½ cup Warm water; 1½ tablespoon Chicken bouillon; 1 Unit Achiote cube dissolved in water; Unit Cooking oil; 1 pinch Pepper

Corn flour pastries are a traditional Honduran dish. This recipe showcases the culinary richness of the Central American country and offers a delicious way to experiment with new flavors and textures in the kitchen.

Delight your guests with this traditional Honduran appetizer made from corn flour and ground meat.

Something about these pastries

Corn flour pastries are among the most popular foods in Honduras and have become an essential element of Honduran cuisine.

The dish has become a tradition during festivities, such as Holy Week celebrations and birthdays.

Each household has its own version of the recipe, adapted over time to suit family tastes and preferences.

Preparation tips

To ensure the pastries turn out perfect, it is important that the dough has the right consistency.

If the dough is too dry, the pastries may burst open during frying.

Conversely, if the dough is too moist, the pastries may fall apart in the oil.

It is crucial to knead the dough well until it becomes smooth and manageable.

Corn Flour Pastries

Appetizers

1 hour

fried

4 Servings

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Ingredients

2 pounds of Ground meat

1 pound of White rice

½ Margarine

2 Garlic cloves

1 Onion

1 Sweet chili

2 Tomatoes

1 pinch of Salt

2½ cups of Corn flour

1½ cup of Warm water

1½ tablespoon of Chicken bouillon

1 Achiote cube dissolved in water

Cooking oil

1 pinch of Pepper

Preparation

Step 1 : In a blender, place half of the onion, chili, and tomato portions to blend.

Step 2 : Then, in a pot, place the meat and season with salt, pepper, and the previously blended mixture.

Step 3 : Mix well and add water and margarine.

Step 4 : Let it cook for 25 minutes, then mix it with the rice.

Step 5 : For the dough, place the corn flour, bouillon, achiote, and salt in a bowl.

Step 6 : Knead adding small portions of water until a soft, manageable consistency is achieved.

Step 7 : Next, on a round piece of plastic wrap, place a small ball of corn flour dough and proceed to make the tortilla.

Step 8 : Once formed, add the meat and rice mixture, and fold the tortilla to prevent spilling.

Step 9 : Fry in a preheated skillet and serve with salsa or chismol.

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Rating : 4.4/5 (31)

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A Version with Chicken and Potatoes

This version of mini pies replaces the beef with chicken and potatoes, offering a lighter and healthier alternative.

Appetizers

1 hour

Ingredients

1 pound of Boneless chicken breast

2 Potatoes cut into cubes

1 tablespoon of Oil

2 Garlic cloves crushed

1 Onion diced

1 Green bell pepper chopped

1 pinch of Salt

2 ½ cups of Cornstarch

1 ½ cup of Warm water

1 ½ cup of Chicken broth

Achiote cube dissolved in water

Oil for frying

Preparation

Step 1 : First, cook the chicken by cutting the breast into small cubes and seasoning with salt.

Step 2 : Heat a large skillet over medium-high heat and add 1 tablespoon of oil.

Step 3 : When the oil is hot, add the chicken and cook until golden and fully cooked. Remove the chicken from the skillet and set aside.

Step 4 : In the same skillet, cook the potatoes by adding the cubed potatoes and cooking over medium-low heat until tender. Remove the potatoes and set aside.

Step 5 : In the same skillet, prepare the sofrito by adding a little more oil if needed and cooking the garlic, onion, and bell pepper over medium heat until tender. Add a pinch of salt and stir.

Step 6 : Combine the ingredients. Add the chicken and potatoes to the skillet and mix with the sofrito. Cook for another 1-2 minutes to blend flavors.

Step 7 : Now, prepare the cornstarch dough. In a large bowl, mix the cornstarch with the warm water, chicken broth, and dissolved achiote. Knead until you get a smooth dough.

Step 8 : Form the mini pies. Take a portion of dough the size of a golf ball and flatten it into a disc in your palm. Place a spoonful of the chicken and potato mixture in the center of the disc and fold the edges to form a mini pie.

Step 9 : Finally, fry the mini pies. Heat oil in a deep skillet over medium-high heat. When hot, add the mini pies and fry until golden and crispy. Drain excess oil on paper towels and serve hot.

An Alternative with Beans and Cheese

This vegetarian version of patties replaces meat with beans and cheese, providing a delicious option for those who do not eat meat.

Appetizers

1 hour

Ingredients

1 can of Refried beans

1 cup of Grated cheese

1 teaspoon of Oil

2 Crushed garlic cloves

1 Diced onion

1 pinch of Salt

2 ½ cups of Cornmeal flour

1 ½ cup of Water

1 ½ cup of Chicken broth

Dissolved achiote cube

Oil for frying

1 Chopped sweet chili

Preparation

Step 1 : Cook the refried beans with the onion, garlic, sweet chili, and salt.

Step 2 : Add the grated cheese to the bean mixture and stir well.

Step 3 : In a separate bowl, mix the cornmeal flour with chicken broth, achiote, and salt.

Step 4 : Gradually add warm water while kneading until a soft, manageable dough is formed.

Step 5 : Take a portion of dough and form a ball. Place it between two pieces of plastic or plastic bags and flatten with your hands until it forms a thin tortilla.

Step 6 : Place a spoonful of the bean and cheese mixture in the center of the tortilla and fold to shape a patty.

Step 7 : Heat oil in a skillet and fry the patties until golden on both sides.

Step 8 : Serve the bean and cheese patties hot, accompanied by your favorite salsa.