Dominican Pastelitos (Savory Pasties) - cooking recipe

Ingredients

Dough
Easy
10 ounces frozen flour rounds (i.e. Don Pepe, can be found in latin stores freezer section)
From Scratch
2 cups all-purpose flour
1 teaspoon baking soda
3 tablespoons cold water
salt
2 cups oil
For Filling
1 lb ground chicken (beef, pork,or turkey)
1 tablespoon oil
1 tablespoon tomato paste
2 leaves coriander, chopped finely
2 teaspoons salt
1 small red onion
1 medium green pepper
ground black pepper (to taste)
green olives (optional)
raisins (optional)

Preparation

Chop onions and the green pepper into very small cubes.
In shallow pan, heat two teaspoons of oil, add onions, chicken or meat, and the green peppers, stir. Add the black pepper, coriander, and tomato paste. Let simmer at very low heat until all liquid has evaporated. Reserve.
Mix all the dry ingredients first, then add the water and mix well. Mix everything with hands on a slightly floured surface until mixed well, don't knead the dough (add some flour if too sticky). Let dough rest for 10 minutes covered in plastic film.
On lightly floured surface roll out dough, cut out circles of about 4 inches in diameter.
Before using the filling you can add some raisins and/or some sliced olives, mix into meat. Put a teaspoon of chicken or meat in the center, fold over in a semi-circle and seal the border pressing it with a fork (for better results, wet finger with water and lightly coat the edges of the lower half of circle then use fork, this creates a tighter seal).
Deep fry the pastelitos and drain excess oil on a paper towel before serving.