Crispy Beef and Melted Cheese Pastel

Directions

1. 1

   In a hot pan with the olive oil, sauté the diced onion over medium heat for 3 minutes until translucent. Add the garlic and cook 1 more minute.

2. 2

   Add the ground beef and cook, crumbling with a spatula, over high heat for 5-7 minutes. The meat should be completely browned.

3. 3

   Add the diced tomato, cumin, smoked paprika, salt, pepper and Tabasco if using. Stir well and cook 2 more minutes to evaporate excess liquid. The filling should be dry, not wet. Let cool 5 minutes off the heat.

4. 4

   On a clean work surface, flatten each slice of bread firmly with a rolling pin to obtain a thin, pliable sheet (about 2-3mm thick).

5. 5

   Place 1 heaped tbsp of beef filling in the centre of each sheet, then sprinkle generously with grated mozzarella. Leave at least 1cm clear around the edges.

6. 6

   Moisten the edges with wet fingertips. Fold the bread to form a square or rectangle, then press the edges firmly with a fork to seal completely and prevent leaks.

7. 7

   To fry: heat sunflower oil in a saucepan or deep fryer to 175°C. Cook the pastels 2-3 at a time for 2-3 minutes per side until amber golden. Drain on paper towels. For pan version: melt clarified butter over medium heat and brown pastels 2-3 minutes per side, pressing lightly with a spatula.

8. 8

   Serve immediately while the cheese is still stretchy. Accompany with a hot sauce, guacamole or simple lemon sour cream.