Pastels or empanadas

Directions

1. In a bowl, combine flour, baking powder, and eggs.

2. Warm the milk (1 min), add the salt. Pour the milk little by little into the bowl, mix

3. Knead the dough for 10 minutes at least to get a light smooth dough, if it is too soft add a little flour) or too compact, if (in this case add a little milk)

4. Form a ball with the dough, and let rest for about 1 hour
For the stuffing
5. In a medium saucepan, heat up the oil, add the onions cut into small cubes (the oil should sizzle when you do that). Add the meat

6. Brown for a few minutes then add the tomato paste and a little bit of water. Add cube and pepper.

7. Stir everything, cook over medium heat. Add a little water to prevent ingredients from sticking to the bottom of the pan. When the meat is ready, put aside

Optional (dipping sauce)

8. Peel, wash and cut the onions into thin strips

9. In a pot, heat up the oil. Add the tomato paste, stir, and add the onions, pepper (optional), seasoning cube, mix well

10. Simmer over low heat, stirring occasionally, cook for 15-20 minutes, and set aside

Making the pastels

11. Take a little bit of dough, shape it in a ball and spread it using a rolling pin.

12. Put the stuffing in the middle of each circle of dough, then close them by folding the edges

13. Press with a fork to seal. Fry the pastel. It has a golden color when ready.

14. Serve with the dipping sauce

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