Pastelitos Criollos Argentinos

Instructions

1. Combine the flour and salt in a bowl. Rub in the lard with your fingertips until the mixture resembles coarse crumbs. Add warm water gradually and mix until a smooth, pliable dough forms. Knead for 3 minutes, cover and rest 20 minutes.
2. Divide the dough in half. Roll one portion out on a floured surface to 2 mm thickness. Cut into 8 cm squares.
3. Cut the membrillo into 1.5 cm cubes. Place one cube in the centre of half the dough squares. Brush the edges with water.
4. Top each filled square with another dough square, pressing firmly around the filling. Seal and crimp the edges with a fork. For the classic star shape, make 4 diagonal cuts from each corner toward (but not into) the filling mound, then fold every other flap up.
5. Heat the oil in a deep saucepan to 170 °C. Fry the pastelitos in batches of 3–4, turning once, for 3–4 minutes per side until deep golden and puffy.
6. Drain on paper towels and dust generously with icing sugar while still warm.
7. Serve on the day of making — best enjoyed fresh with mate or a cortado.

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