Components
- 350 g dough for pastries
- 200 grams of minced
- One egg
- One tomato
- Half an onion
- 1 garlic clove
- Eight pitted green olives
- Three spring shoots
- Three sprigs of parsley
- Two tablespoons of olive oil
- A quarter teaspoon of ground cumin
- A quarter teaspoon of sweet paprika
- Add salt and ground pepper as needed to suit your taste.
- oil used for blending pastels
Setup phase
- Place a small pan filled with water on medium heat until it boils. Using a spoon, gently lower the egg into the water, reduce the heat, and let it cook for 12 minutes.
- Place the egg in a bowl filled with ice water to halt the cooking process and facilitate peeling. Once peeled, slice the egg lengthwise in half and then dice each half into cubes.
- Rinse, dry, and halve the tomatoes; remove the seeds and chop each half into small cubes. Peel and finely chop the onion and garlic. Slice the olive thinly. Wash, dry, and finely chop the chives and parsley.
- Heat a regular pan over medium heat. Add one tablespoon of olive oil and place the meat in small piles to enhance its flavor. Season with salt and pepper to your liking and allow it to brown for 5 minutes without stirring.
- Add another tablespoon of olive oil, then incorporate the onion and sauté for approximately 2 minutes, stirring thoroughly to break apart the meat—making it very crumbly, perfect for stuffing the pastels. Mix in the garlic, cumin, and paprika, cooking for 1 minute to release their aroma. Add the tomato and cook for an additional 2 minutes until it begins to break down.
- Switch off the heat and combine the parsley, chives, olive, and boiled egg. Taste and add salt if needed. Place in a bowl and allow to cool before stuffing the pastels.
- To fill the pastels: cut the dough roll into 7 cm by 12 cm pieces. Put one tablespoon of filling in the middle of each piece and moisten the dough edges with water using your fingertip. Fold the dough over and gently press to remove air around the filling and seal the pastels. Use a fork to press the edges, being careful not to stick the dough together, ensuring the pastels stay closed during baking.
- Preheat the Electrolux Air Fryer by Rita Lobo to 200°C and set it to bake for 25 minutes — the pastries will be ready in 6 minutes.
- Coat the pastels and the bottom of the Air Fryer basket with oil. Arrange 6 pastels (or as many as fit) side by side in the basket. Cook for approximately 6 minutes, or until they turn golden brown — there is no need to flip them halfway through.
- Take the golden pastels out of the Air Fryer and cook the remaining ones in the same way. Serve immediately.
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You can prepare the filled pastels the day before and store them in the refrigerator until ready to bake. To prevent the dough from drying out, place the filled pastels on a baking tray and cover them with plastic wrap directly on the surface, then cover with a damp cloth.
If you want to freeze them, place the pastels on a baking sheet in the freezer and, once frozen, move them to a food-grade bag.
Frozen pastels are placed directly from the freezer into an Air Fryer heated to 200 °C and cooked for approximately 6 minutes.
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These pastries can also be baked in the oven. Arrange them side by side on a large baking tray greased with oil. Brush the pastries with oil and bake in a preheated oven at 220 °C for approximately 10 minutes, or until they turn golden brown.
