500g of puff pastry (available at free markets)
2 cups of shredded pernil
1 cup of pernil vegetable mixture
1/2 cup of finely chopped parsley
Salt and black pepper to taste
1 pinch of cumin powder
Oil for frying
500g of puff pastry (available at free markets)
2 cups of shredded pernil
1 cup of pernil vegetable mixture
1/2 cup of finely chopped parsley
Salt and black pepper to taste
1 pinch of cumin powder
Oil for frying
Mash the vegetables with a fork and mix with the ground meat until it's firm, yet still tender
Season with salt, pepper, parsley, and cumin
Roll out the puff pastry on a smooth, floured surface and cut into medium circles
Place some of the filling and pernil mixture in the center of each circle, fold the pastry in half to form a half-moon shape, and press the edges together with a fork
Fry in hot oil.
