In a large bowl, whisk together the flour and salt.

Cut in the vegetable shortening with a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Gradually add the cold water, mixing until the dough just comes together. Do not overmix.

Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In a skillet over medium heat, brown the ground beef. Drain off any excess grease.

Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.

Stir in the tomato sauce, cumin, oregano, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.

Remove from heat and let the filling cool completely.

On a lightly floured surface, roll out the dough to about 1/8-inch thickness.

Cut out circles of dough, about 4-5 inches in diameter.

Place about 2 tablespoons of the cooled filling onto one half of each dough circle.

Moisten the edges of the dough with water and fold the other half over to create a semi-circle. Press the edges firmly to seal, and crimp with a fork.

Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

Carefully fry the pastelitos in batches until golden brown and cooked through, about 3-4 minutes per side.

Remove from the oil and drain on paper towels.