Honduran Pastelitos de Carne with Encurtido

Prepare the encurtido: In a medium bowl, combine the shredded cabbage, white vinegar, water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well and set aside to marinate while preparing the pastelitos.

Cook the beef filling: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.

Add the ground beef to the skillet, breaking it apart with a spoon. Cook for 8-10 minutes over medium-high heat until browned and cooked through. Drain any excess fat. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Let cool slightly.

Assemble the pastelitos: Lay out the empanada discs on a clean surface. Place about 1-2 tablespoons of the beef filling on one half of each disc. Moisten the edges of the disc with a little water, then fold the other half over to create a crescent shape. Press the edges firmly with your fingers or a fork to seal.

Fry the pastelitos: Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Carefully place 2-3 pastelitos into the hot oil, ensuring not to overcrowd the pan.

Fry for 3-4 minutes per side, or until golden brown and crispy. Remove the pastelitos with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve immediately with the prepared encurtido on the side.