Pasteis Con Peru

Culinary Setting
Meal Type
Cooking Style
Deep Fry
Ground Turkey



2 c all-purpose flour

1 tsp salt

2/3 c vegetable shortening

1 egg yolk, beaten

3/4 c cold water



1 tbsp olive oil

1 c onion, minced

2 tbsp fresh parsley, chopped fine

2 tbsp tomato sauce

Salt and freshly ground black pepper, to taste

Hot pepper sauce, to taste

1 egg, hard cooked, shelled & chopped

12 green olives, pitted & chopped

Peanut oi, as needed




Combine the flour and salt in a bowl. Cut in the shortening, working the fat into the flour until it resembles small peas.

Add the egg yolk and most of the water. Mix with a fork, adding a few more drops of water if the dough seems dry. Bring to dough together in a ball, cover with plastic film and let it rest for an hour.



Sauté the ground turkey and onion in the olive oil, stirring frequently. When the turkey is fully cooked and the onion is very soft remove from the heat and drain off any excess fat.

Add the remaining ingredients, stirring to combine. Cover and refrigerate until the filling is completely cool.



On a lightly floured surface, roll out dough very thin and cut into 4-inch circles. Dough scrapes may be re-rolled once. Brush the circles lightly with water. Place about 1-1/2 teaspoon of filling in the center of each circle. Fold in half and pinch the edges together to seal.

When all of the pasteis are shaped, heat peanut oil to 365 degrees F in a deep fryer or high sided pan. Fry a few pasteis at a time until golden, turning as necessary, about two minutes. Drain on absorbent paper and serve warm.


Nutrition Facts

180 Total Calories

120 Calories from Fat

13 g Total Fat

20 % Daily Total Fat

3 g Saturated Fat

15 % Daily Saturated Fat

35 g Cholesterol

12 % Daily Cholesterol

330 mg Sodium

14 % Daily Sodium

11 g Total Carbohydrates

4 % Daily Total Carbohydrates

1 g Dietary Fiber

4 % Daily Dietary Fiber

1 g Sugars

5 g Protein

2 % Daily Protein

2 % Daily Vitamin C

2 % Daily Calcium

6 % Daily Iron