Pastel de Carne

Traditionally speaking, pastels have pastry crusts. While many countries have things they call pastel, based on the (inverted) name alone, I’d guess this was inspired by Portugese pastels?

From a box sold in Columbiaville, Michigan.

Pastel de Carne

(Little meat pies)

2 T. margarine
1 lb. hamburger
1/3 c. chopped onion
1/2 t. cumin
1/2 t. salt
4 pkg. crescent dinner rolls

Saute meat and onions in margarine. Add seasonings. Unroll 1/2 of the roll packages. Do not cut on lines. Cut into 4 squares.

Place 1 T. filling on each square. Fold in half. Crimp edges with fork. Deep fat fry at 400 deg. turning once until golden.

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