INGREDIENTS

INSTRUCTIONS

FILLING
Here are some of the most popular *criolla* dishes that are readily
available in local restaurants and made by Venezuelans at home.
Pastelitos (Pasta-lee-toes; with the accent on the lee) are served at
coctail parties as hors douvres. You can cut this recipe in half. You will
have to translate from metric.)
Mix ingredients together and let it set 15 minutes. Roll out very thin and
cut out circles, using a small glass. Put a small amount of the filling in
the center of the circle and cover with another circle. Now press fork
prongs around the edge to seal together. Fry until golden brown in very hot
oil.
Filling: Grind up uncooked pork. Chop onions, garlic, green pepper and
tomatoes in a food processor. Mix pork with these vegetables, season with
salt and pepper and place in a cast iron pot over a low flame. When the
pork is cooked add capers, raisins and wine cooking it a while longer to
dry the mixture out a bit. Now you are ready to make the pastelitos.
TEQUENOS
Tequenos (Tea-cain-yo; with the accent on the second syllable: the n has a
tilda over it) are served as an hors douvre, or - made larger, the size of
a small hot dog - they may be found served on the street corners and at the
beach.
Use the same dough as for pastelitos. Roll out very thin and cut in
1/2-inch strips. Take 1/2 kilo firm white cheese and cut it in strips 1/2
by 1/2 by 2-1/2 inches long. Roll the dough strips around the cheese
tightly in a spiral form completely covering the cheese strips and sealing
the ends. Fry quickly to brown lightly in deep fat that is not very hot
(the inside should be just soft) and serve at once. These can be frozen
uncooked.
Posted to Recipe Archive - 22 Sep 96
submitted by: Ward_Williams@ssebbs.uunet.ve
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

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