Easy and Fast Corn Flour Pastel Recipe

Looking for an easy and quick gluten-free pastry recipe to serve as a starter or snack? At TudoReceitas we have the solution!

This special fried pastry is made with cornmeal-type corn flour in place of wheat flour. The dough is consistent and crunchier than the traditional pastry, and you can fill it to taste and fry it in the usual way. To make this easy and quick cornmeal pastry recipe you just need cornmeal, butter or margarine, salt and water. That simple! We also indicate filling suggestions that you can use.

Check out the step-by-step photos below and soon prepare this cornmeal pastry for June parties or any other occasion!

Ingredients for making cornmeal pastry easy and fast:

 1 cup of cornmeal (cornmeal)

 ¾ cup of water (180 milliliters)

 1 tablespoon of butter or margarine

 1 slice of salt

 frying oil

 filling to taste (suggestions below)

How to make cornmeal pastry easy and fast:

Gather the necessary ingredients to prepare this country pastry recipe with corn flour. In this case, I used onion, tuna and quinoa for the filling, but you can fill it with other options that we indicate below.

To prepare the mass of these cornmeal pastries, mix the cornmeal with a little salt, water and butter or margarine. Knead with your hands until you get a homogeneous mass that is easy to shape, as in the photo.

Tip: To get to the dough you may need to add a little more cornmeal or water. If you prefer, you can also substitute butter or margarine for oil or olive oil.

Prepare the filling of the pastries. In this case, I sauteed the chopped onion in a little oil, then added the drained tuna and the cooked quinoa. Seasoned with salt and pepper.

See our suggestions for 50 easy-to-make pastel fillings.

On a countertop, sprinkled with cornmeal or lined with plastic wrap, roll out the cornmeal pastry dough with a rolling pin. Cut into discs, using a cup or a cutter, and place the filling in the center. Close the half-moon shaped pastels, as in the photo.

Tip: Don't put too much filling in each pastry, to avoid it breaking when frying.

Heat the oil in a pan and, when hot, fry 2-3 pastries at a time until golden and crispy. Set aside on absorbent paper to remove excess oil.

Tip: Remember that if you use a raw stuffing, turn the heat down to allow time for the stuffing to cook.

Heat the oil in a pan and, when hot, fry 2-3 pastries at a time until golden and crispy. Set aside on absorbent paper to remove excess oil.

Tip: Remember that if you use a raw stuffing, turn the heat down to allow time for the stuffing to cook. You may be interested to read about the mango lassi recipe blogpost/ basil mayonnaise recipe/ polenta gnocchi recipe/ golden honey recipe/ Moroccan lentil salad recipe.