Pontadias (fried Meat Pie) Recipe

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Pontadias (fried meat pie)

Deborah Hurtado


This was taught to my by my Aunt who learned it in Puerto Rico.
One can of hash will make 12 to 16 pies enough for a party! They can be made smaller for potlucks.
Cheap,easy,and very tasty!
My family and friends love when I make this dish!

★★★★★ 2 votes
1 Hr
20 Min


the filling=
1 can(s)
corned beef
1 large
4 large
1 bunch
cilantro, fresh
1 small
red bell pepper chopped
1 small
green pepper chopped
1 can(s)
8 oz tomato sause
4 clove
garlic chopped or 3 tbsp garlic powder


3 c
all purpose flour
2 Tbsp
baking powder
1/2 c
vegetable oil
1/2 tsp
1-2 c
cold water
1 c
flour for rolling


1Scrub potatoes,cut into 1 inch cubes.
Chop onions,peppers and cilantro.
2Open corned beef and put in skillet on medium low.
Add chopped veges,and the can of tomato sauce cook until potatoes are still firm but done.
Fast method for cooling put on a plate or cookie sheet and place in freezer. Mixture must be cool before you put it in dough.
3Put flour,baking powder,salt in bowl mix.
Make a well in middle of flour and add oil.
Mix untill crumbly looking.
Make another well in middle of mix and add water slowly, mixing untill ball forms and pulls away from edge.
4Turn out onto floured counter and divide into small palm sized balls.
By this time the meat mixture should be cooled and ready to use.
Spread flour in rolling area, and roll out dough untill flat and thin about the thickness of an eraser. Make sure to flip over while rolling to shrink dough before you add the meat mixture.
Add one spoonfull to middle of circle and fold in half and press together and then crimp edges.
After you have them all filled, add to hot oil in a pan to fry flipping over when browned. I use an electric skillet, and fry 3 or 4 at a time.

If you have left over dough, you can fill with cherry or apple fillings,fry, and coat with sugar and cinnamon for desert.

About this Recipe