Pastel De Carne Italiano Recipes

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PASTELITOS DE CARNE (PUFF PASTRY WITH MEAT FILLING)



Pastelitos de Carne (Puff Pastry with Meat Filling) image

Pastelitos de Carne are delicious flaky buttery puff pastry meat pies filled with a savory and hyper tasty Carne Molida (Puerto Rican Picadillo) and baked to golden perfection. Serve with a side of hot sauce and hot peppers if you like.

Provided by Mexican Appetizers and More

Categories     Appetizer     Breakfast     Snack

Time 40m

Number Of Ingredients 5

carne molida (follow link for full recipe)
2 sheets puff pastry dough
1 egg (whisked)
hot sauce
hot peppers

Steps:

  • Follow recipe instructions from my carne molida post.Let meat cool.Note: Although my carne molida recipe calls for potatoes and sofrito, these two can be excluded from the carne molida you make for this dish. You will still end up with delicious picadillo.
  • Unfold puff pastry sheet and with a rolling pin roll out to an 1/8 of thinness.Then using a biscuit cutter or cup, cut circles.Brush circles with egg wash.
  • Add a tablespoon or more to center of circles.Top with another circle and press down with your fingers all around circle.Brush the tops with egg wash again.
  • Bake at 350 degrees for 15 minutes or until golden brown.Serve with hot sauce and hot peppers. Enjoy!

Nutrition Facts : ServingSize 6 g, Calories 449 kcal, Carbohydrate 36 g, Protein 5 g, Fat 31 g, SaturatedFat 7 g, Sodium 203 mg, Fiber 1 g

PASTELITOS DE CARNE (CENTRAL AMERICAN MEAT PIES)



Pastelitos De Carne (Central American Meat Pies) image

*** THIS IS MY VERSION OF THE RECIPE. PLEASE KEEP THAT IN MIND BEFORE COMPARING IT. IT'S ALSO HELPFUL TO ACTUALLY MAKE THE RECIPE*** My family enjoys these little cakes. I usually cut them in half, place on top of shredded cabbage and either drizzle a little bit of Sarita's All Purpose Tomato Sauce on top or serve it on the side as a dipping sauce. A tortilla press makes the process of flattening the cakes easier. If you do not have one you can just use a rolling pin but just place the masa ball inbetween two sheets of parchment paper to prevent it from sticking to the rolling pin. If you do not have the chicken bullion then you will have to add extra salt and the taste will not be the same. I recommend making and frying one meat pie before making the rest just to make sure that the thickness of the masa is good and not to thick that the masa inside is raw when fried.

Provided by Chef Sarita in Aust

Categories     Savory Pies

Time 30m

Yield 10-12 meat pies, 5-6 serving(s)

Number Of Ingredients 11

3 cups masa harina
1 tablespoon paprika
2 1/2 tablespoons powder chicken bouillon
salt
1 teaspoon pepper
2 tablespoons lard
2 cups warm water
1 1/2-2 lbs ground beef
1/2 cup white rice, cooked
cilantro, a couple of leaves
3 cups oil (enough to deep fry in a large frying pan)

Steps:

  • On medium high in a large pan, cook the ground beef and drain extra fat. To the cooked beef, add in the rice, cilantro and salt to taste. Cook for about 2 more minutes to heat thru. Set aside and let cool for about 7-10 minute.
  • Meanwhile, In a large bowl, mix the masa harina, paprika, chicken bullion and pepper.
  • Using a Pastry blender or fork, cut the lard into the masa mix until the masa is crumbly and the lard is pea size or smaller.
  • Add the warm water, 1 cup at a time, to the masa and using your hands, mix well until the water is fully incorperated. The masa should not be sticky or dry. If it is sticky add a little bit more masa (1 tspn at a time) or if it is dry add water (1 tbspn at a time).
  • Rub a little bit of cooking oil into your hands to make the following step easier. Take out about 2 table spoons of masa and roll into a ball. Using a tortilla press or a rolling pin, make the ball into the size of tortilla but be careful not to roll out to thin. The thickness has to be twice as thick as a tortilla or about the thickness of a pita bread. If it is too thin, the pies will not hold when you stuff them.
  • Heat your deep fry oil on a large frying pan on medium high heat (almost high heat).
  • Place rolled out dough on a flate surface and add about 2 tablespoons of the beef mixture in the middle. Close in half (creating the shape of a meat pie or half moon). Seal in edges with your fingers and creat small indintations with the end of a fork all around the edge of the pie.
  • Before frying, test oil readiness by dropping a small piece dough into the oil. If it automatically sizzles and floats to the top, it is ready. Carefully slide in meat pies into the hot oil and cook about 3-4 minutes per side or until deep golden brown.
  • Drain very well on paper towels. You can also slightly press a paper towel against the fried pies to remove excess oil. You can serve whole over a bed of shredded green cabbage or cut in half and serve Sarita's All purpose Tomato Sauce on the side.

Nutrition Facts : Calories 1818.4, Fat 159.3, SaturatedFat 27.4, Cholesterol 97.4, Sodium 128.6, Carbohydrate 68.3, Fiber 5.5, Sugar 0.2, Protein 33.2

PASTEIS DE CARNE (FRIED PASTRIES WITH MEAT FILLING)



Pasteis De Carne (fried Pastries With Meat Filling) image

These sound delicious, this is posted by request via email for "Rachel", they sound so good I may try them myself soon. From "Latin American Cooking, A treasury of recipes from the South American countries, Mexico and the Caribbean" Susan Bensusan.

Provided by Derf2440

Categories     Savory Pies

Time 2h55m

Yield 24 pastries

Number Of Ingredients 16

3 cups flour
1 teaspoon salt
10 tablespoons shortening, melted to lukewarm
1/2 cup milk, mixed with
1/2 cup hot water
2 tablespoons oil
1 onion, chopped
1 clove garlic, smashed
2 tomatoes, peeled,seeded and chopped
1 lb ground beef
1/2 teaspoon salt
2 tablespoons parsley, finely chopped
1 hard-boiled egg, chopped
1/2 cup mozzarella cheese, chopped
8 green olives, chopped
oil (for deep frying)

Steps:

  • To prepare the pastry, sift the flour and salt into a bowl.
  • Add the melted shortening and warm milk and water.
  • Mix to a smooth dough and cut into 2 pieces.
  • To prepare the filling, heat the oil in a frying pan, add the onion and garlic and fry for 5 minutes until soft and golden.
  • Add the tomatoes, ground beef and salt.
  • Simmer for 20 minutes until almost dry.
  • Remove from the heat.
  • Add the chopped parsley, egg, cheese and olives and mix well.
  • To assemble pastries, roll out the pastry on a floured board to 1/8 inch thickness.
  • Cut 12, 4 inch circles from each piece, 24 circles.
  • Place 1 tablespoon filling on each circle and moisten around the edge with warm water.
  • Fold over and seal the edges well.
  • Deep fry in preheated 375f degree oil for 4 to 5 minutes until golden and crisp.
  • Remove with slotted spoon and drain on absorbent paper towel.
  • The pastries are also delicious cold and make good picnic fare.
  • They may also be made without the ground beef.
  • Variation to replace ground beef, use finely chopped ham, chopped chicken, or shrimp.

Nutrition Facts : Calories 173.4, Fat 10.6, SaturatedFat 3.1, Cholesterol 23.2, Sodium 192.9, Carbohydrate 13.2, Fiber 0.7, Sugar 0.6, Protein 6.2

PASTELES DE QUESO RECIPE BY TASTY



Pasteles De Queso Recipe by Tasty image

Here's what you need: all-purpose flour, salt, baking powder, granulated sugar, corn oil, large eggs, warm milk, shredded mozzarella cheese, water, canola oil, powdered sugar, api

Provided by Betsy Carter

Categories     Desserts

Yield 25 pasteles

Number Of Ingredients 12

5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
2 teaspoons baking powder
3 teaspoons granulated sugar
2 tablespoons corn oil
5 large eggs
1 cup warm milk
1 ½ cups shredded mozzarella cheese, or Oaxaca cheese
water, or beaten egg white, for sealing
canola oil, for frying
powdered sugar, for dusting
6 cups api, for serving

Steps:

  • In a large bowl, sift together the flour, salt, baking powder, and sugar and whisk to combine.
  • Add the corn oil and whisk until well combined.
  • In a liquid measuring cup or small bowl, lightly beat together the eggs. Add the milk.
  • Gradually add the egg mixture to the dry ingredients. Mix until the dough begins to come together in a ball.
  • Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth.
  • Place the dough in a floured bowl. Cover with a kitchen towel or plastic wrap and let it rest for 45 minutes, or until dough has nearly doubled in size.
  • Roll the dough into about 25 smaller balls, or fewer if you prefer larger pasteles. Transfer to a baking sheet and cover with a kitchen towel so the dough balls don't dry out as you roll them out.
  • Working 1 at a time, roll each dough ball out into ⅛-inch (3 mm) thick ovals. Use an inverted bowl to cut out circles about 4-5 inches (10-13 cm) in diameter. Discard the dough scraps.
  • Add about a tablespoon of Oaxaca cheese to the center of each circle. Lightly wet the edge of the dough with water, then fold in half and seal using the repulgue technique or an empanada mold cutter.
  • Fill a large pot with canola oil and heat to 360°F (182°C).
  • Add several pasteles at a time to the hot oil and fry for about 5 minutes, or until crisp and golden brown. Drain on paper towels.
  • Dust the hot pasteles with powdered sugar. Serve with api, if desired.
  • Enjoy!

Nutrition Facts : Calories 159 calories, Carbohydrate 22 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

CHILEAN POTATO PIE (PASTEL DE PAPAS)



Chilean Potato Pie (Pastel de Papas) image

This is a lot like a Shepherd's Pie with a little Latin flair. Good comfort food.

Provided by Cucina di papa

Categories     World Cuisine Recipes     Latin American     South American     Chilean

Time 1h30m

Yield 8

Number Of Ingredients 14

5 cups potatoes, peeled and cubed
2 tablespoons butter, or to taste
salt to taste
2 eggs, beaten
½ cup vegetable oil
1 clove garlic, minced
1 onion, diced
2 tomatoes, diced
1 tablespoon tomato paste
1 pound ground beef
2 tablespoons shredded panquehue cheese
½ teaspoon chopped fresh parsley
salt and black pepper to taste
1 pinch cayenne pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
  • Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
  • Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
  • Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 21.7 g, Cholesterol 90.5 mg, Fat 25.2 g, Fiber 3.2 g, Protein 14.1 g, SaturatedFat 7.3 g, Sodium 100.2 mg, Sugar 3.3 g

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