On food

Pastelillos de Carne

Well, if it didn’t feel like winter before, there’s surely no denying its presence today. My alarm went off at 4 this morning and I opened my window to see that our condo had been relocated inside of a snow globe. See below! (This picture was taken around 7 am. The snow still hasn’t stopped falling!)


You know what the worst part about growing up is? The love I once had for cold weather and snow days (basically my entire life up until last year) has been completely replaced with stress and worry. I’m aware that most of my readers don’t live in Virginia…heck, some of you guys aren’t even in the United States, so I’ll explain why this kind of weather isn’t as fun for an adult living here:

WE AREN’T EQUIPPED TO HANDLE THIS SHIT. This isn’t Maine, Michigan or Colorado. Heavy snowfalls aren’t usually expected here. In this area, when we get an inch of snow, THE ENTIRE CITY SHUTS DOWN. Sure, they try their hands at clearing off the roads, but our budget for a winter apocalypse just isn’t hefty enough. When they finally decide to get some professionals out to make the roads passable, they skip every single neighborhood. Main roads and interstates are the only priority. Meanwhile, people that live off of the main streets are stuck trying to navigate their sports cars (we live at the beach, guys, this ain’t really truck nation) down a solid sheet of black ice. So, obviously, the news channels all strongly urge that we stay the hell inside, but brilliant little Ashley just HAD to take a job inside of a hospital. And if that already wasn’t bad enough, I took the offer from a hospital an hour away from my house. AN HOUR, GUYS. WITHOUT SNOW.

Long story short, I’m an idiot and one that absolutely cannot drive through 12 inches of snow and sleet. Calling out due to weather isn’t allowed, but I had to do what I felt was safe. I’m sure there will be repercussions for not finding a way into work, but at least I’m alive, right?



about 3 cups vegetable oil
3 cups all-purpose flour
1/4 tsp salt
3/4 cups butter
1 egg
1/2 cup water
1 red onion
1 cup diced tomatoes
3 tbsp Goya Adobo seasoning
1 packet Goya Sazon seasoning
3 lbs ground beef
cheese of choice, if preferred (I used colby jack today)

In a mixer, combine flour, salt, butter, egg and water and stir until clumpy dough forms. Split the dough into balls (whichever size you prefer), and flatten into disks. Shape disks into circles using a cutter or with a rolling pin and your hands! You can use these immediately or store in the fridge to use later. I recommend using within two days.

Chop the onion and toss into a skillet with ground beef and cook until browned- on medium heat. Sprinkle with spices and mix thoroughly. Add in tomatoes and let simmer for about 5-8 more minutes. Drain fluid and set beef aside.

To assemble the turnovers, place a spoonful of the filling in the middle of the disc. The amount varies depending on what size disc you’ve made. Top with cheese and fold edges over, pressing along the edges to seal. I like to use a fork to seal the edges on both sides of the turnover to ensure it doesn’t come open. If it isn’t sticking, feel free to dab a little water to make the dough sticky again. (You can also use an egg wash!) Once finished, toss the turnovers in vegetable oil on medium-high heat. Cook until golden or about 3-5 minutes on each side. Remove from oil and set on paper towel to drain.

Enjoy! And remember- this is the meal that made my husband fall in love with me, so… plan accordingly.


Happy cheating and BE SAFE OUT THERE, GUYS!




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