Peruvian Meat Pastry Bites 2

Ingredients

• 300 gground beef
• 1onion
• 12pastry wrappers
• for fryingoil
• to tastefine sea salt and black pepper

Method

1. Begin by finely dicing 1 onion. This will ensure even cooking and a balanced flavor throughout the meat mixture. Set aside the diced onion for later use.
2. In a large skillet, heat enough oil to generously coat the bottom over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, stirring occasionally to prevent browning. This step builds the base flavor for the meat filling.
3. Add 300 g of ground beef to the skillet with the onions. Break up the meat with a wooden spoon, stirring frequently until the beef is browned and cooked through. The meat should be crumbly and no longer pink, indicating it is ready for the next step.
4. Season the cooked beef and onion mixture with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed throughout the mixture. Taste and adjust the seasoning if necessary, keeping in mind that the filling should be flavorful but not overpowering.
5. Lay out 12 pastry wrappers on a clean surface. Place a spoonful of the beef mixture in the center of each wrapper, being careful not to overfill. Fold the wrappers over the filling, sealing the edges by pressing them together firmly to prevent the filling from escaping during cooking.
6. In a deep frying pan, heat enough oil to submerge the pastry bites over medium-high heat. Once the oil is hot, carefully add the pastry bites in batches, frying until they are golden brown and crispy on all sides. The pastry should be firm to the touch and have a rich, golden color.
7. Remove the cooked pastry bites from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Finish with a final sprinkle of fine sea salt while they are still hot to enhance the flavor. Serve immediately, sharing them around the table as a warm and inviting appetizer.