PREPARATION

Gather all the ingredients and utensils to be used.
Peel and crush the garlic.
Dice the bell pepper into brunoise (small cubes).
Finely chop the olives (brunoisette).

SEASON AND COOK THE MEAT

Season the meat with salt and garlic.
Heat the oil in a frying pan or caldero.
Saute the meat and, once it starts to brown, add the bell pepper, olives, raisins, oregano, and the rest of the filling ingredients.
Cook over medium heat for about 10 minutes, stirring constantly so it cooks evenly and does not stick to the bottom.
Remove from the heat when the meat is cooked through and there is no liquid left. Set aside.

PREPARE THE DOUGH

Sift the flour onto the work surface.
Warm the water slightly and dissolve the salt.
Form a mound with the flour and make a well in the center.
Add the eggs (1 white and 2 yolks) and begin incorporating the flour little by little from the edges using a spoon or your fingers.
Knead from the outside toward the center until all the flour is incorporated.
Add the butter and continue kneading, gradually adding the water.
Knead fully by hand, or use a rolling pin or dough machine.
Cover the dough with a damp cloth and let it rest for 15 to 20 minutes.

FILL AND FRY THE PASTELITOS

Prepare a plate or tray lined with paper towels to drain excess oil.
Heat plenty of oil in a caldero or deep frying pan to 180°C (356°F).
This temperature is ideal so the pastelitos brown on the outside and cook through on the inside without absorbing too much oil.
Roll out the dough with a rolling pin on a floured surface.
Cut into rounds (or the desired shape).
Place a portion of filling in the center of each piece (you can standardize the amount with a tablespoon).
Seal the edges well to prevent them from opening during frying.
Fry until they begin to turn golden, making sure they do not burn.
Remove and drain on the paper towels.