Pasteles Recipes

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BEEF PASTIES



Beef Pasties image

Provided by Robert Irvine : Food Network

Time 45m

Yield 8 pasties

Number Of Ingredients 13

2 pounds bacon, minced and cooked, drained
2 pounds ground beef, cooked and seasoned
4 cups cooked and small-diced potatoes
2 cups cooked and small-diced carrots
1 cup cooked and small-diced onion
1 cup English peas
1 tablespoon minced garlic
1 tablespoon salt
1 tablespoon ground pepper
1 teaspoon ground ginger
1 teaspoon grated nutmeg
4 sheets puff pastry
4 eggs, beaten

Steps:

  • For the filling: In a bowl, blend the bacon, beef, potatoes, carrots, onions, peas, garlic, salt, pepper, ginger and nutmeg, mixing well, ensuring not to break the peas. Hold cold until construction.
  • For the crust: Preheat the oven to 350 degrees F. Portion the pastry in 8 triangles, allowing the dough to soften. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of filling. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal and bake for 20 to 25 minutes.

PUERTO RICAN PASTELES



Puerto Rican Pasteles image

This recipe for Puerto Rican pasteles is a traditional Christmas-time treat of meat- and green plantains-stuffed pastries similiar to a tamale.

Provided by Hector Rodriguez

Categories     Dinner     Entree

Time 5h

Number Of Ingredients 23

For the Pork Filling:
2 pounds pork shoulder (diced)
2 tablespoons olive oil
4 small sweet peppers (chopped)
1 small onion (chopped)
2 tablespoons recaito (Puerto Rican sofrito sauce)
4 cloves garlic (minced)
1 tablespoon adobo seasoning
1 tablespoon ground oregano
1 bay leaf
For the Masa Dough:
4 pounds yautía ( malanga , peeled)
6 green plantains (or substitute yautía and plantains with yuca)
1 clove garlic (minced)
2 tablespoons recaito
1 tablespoon salt
1 teaspoon achiote oil (or more to reach desired consistency)
For the Wrapping:
1 tablespoon achiote oil
20 10-by-5-inch banana leaves
20 8-by-4-inch rectangles parchment paper
20 18-inch pieces kitchen string
Salt (for boiling water)

Steps:

  • Gather the ingredients.
  • Brown the diced pork in olive oil in a large nonstick skillet.
  • Add the sweet peppers, chopped onion, recaito, garlic, adobo, oregano, and bay leaf, stirring well. Cook until the pork is no longer pink inside. Remove the bay leaf from the mixture and set aside to cool.
  • Gather the ingredients.
  • In a large bowl, grate the peeled yautía and the green plantains (or cleaned and peeled yuca). Use disposable gloves, as uncooked plantains will stain your hands and kitchen towels.
  • Blend the grated roots in a food processor until creamy.
  • Place the masa over a cheesecloth or a fine-mesh sieve for at least three hours so the excess moisture drips out.
  • Once the masa is ready, stir in the garlic, recaito, salt, and enough of the achiote oil to moisten the dough and add a little color. You are now ready to assemble and wrap the pasteles.
  • Prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line. Prepare 20 (10 x 5-inch) banana leaves, 20 (8 x 4-inch) rectangles of parchment paper, and 20 (18-inch) pieces of kitchen string.
  • For each pastel, lay out a piece of parchment paper, topped with 1 piece of banana leaf. Brush achiote oil in a rectangular shape on the center of the banana leaf.
  • Spread 1 1/2 to 2 spoonfuls of masa onto the center of the leaf.
  • Add 1 spoonful of pork filling and top with another spoonful of masa.
  • Bring the edges of the banana leaf over the top of the pork filling. Then repeat with the other side of the banana leaf so that the masa completely covers the top of the filling.
  • Bring the edges of the banana leaf together and fold down over the top.
  • Fold the edges of the banana leaf underneath the package.
  • Bring the top and bottom edges of the parchment paper over the top and fold or roll down the edges to make a horizontal seam. Tuck the ends under.
  • Tie with a string in both directions. At this point, you can freeze any pasteles you are not going to cook and eat right away. Place them in resealable bags, date, label, and freeze.
  • Bring a stock pot of salted water to a boil. Place the pasteles in the water, making sure they are submerged. Reduce the heat and simmer for 1 hour.
  • Using tongs, remove the pasteles from the boiling water and place them on a plate. Carefully cut the string of each with kitchen scissors and very carefully open the banana leaves and parchment paper. Place the pastel on a serving plate.

Nutrition Facts : Calories 755 kcal, Carbohydrate 111 g, Cholesterol 82 mg, Fiber 13 g, Protein 24 g, SaturatedFat 8 g, Sodium 2193 mg, Sugar 22 g, Fat 26 g, ServingSize 20 Pasteles (10 Servings), UnsaturatedFat 0 g

PASTELES RECIPE BY TASTY



Pasteles Recipe by Tasty image

Similar to the tamale, pasteles are traditional Latin American and Caribbean masa-based pockets wrapped in banana leaves. They can take many forms depending on who is making them-everyone has their own tried and true family recipe.

Provided by Gwenaelle Le Cochennec

Categories     Sides

Time 2h40m

Yield 16 pasteles

Number Of Ingredients 28

4 small red bell peppers, & green bell peppers seeded and roughly chopped
5 cloves garlic
½ medium spanish onion, chopped
¼ fresh cilantro
5 small green plantains, peeled and chopped
½ lb kabocha squash, peeled, seeded, and cut into 1 in (2 1/2 cm) pieces
½ lb yucca, peeled and cut into 1 in (2 1/2 cm) pieces
2 large ripe plantains, peeled and chopped
1 tablespoon whole milk
1 tablespoon kosher salt
1 tablespoon unsalted butter
1 teaspoon achiote
1 cup olive oil
1 tablespoon olive oil
2 tablespoons fresh ginger, minced
2 small sweet chiles, seeded and minced
1 medium red onion, diced
2 teaspoons kosher salt, divided
1 ½ tablespoons ground coriander
1 ½ tablespoons za'atar
2 ½ lb ground beef
½ teaspoon freshly ground black pepper
2 cups chicken stock, or water
16 banana leaves, wiped clean and trimmed of the tough strip that was attached to the stem
kosher salt, for boiling
16 kitchen twines, 30 in (76 cm)
offset spatula
pastry brush

Steps:

  • Make the bell pepper purée: Add the bell peppers, garlic, onion, and cilantro to a food processor or blender and purée until well combined. Transfer to a bowl and refrigerate until ready to use. Wipe out the food processor.
  • Make the masa: Add the green plantains to the food processor and process until finely chopped. Add the kabocha squash, yautía blanca, and ripe plantains and process until completely smooth; this may take 5-10 minutes. Add the milk, salt, and butter and continue blending until well incorporated. Transfer to a bowl.
  • Make the annatto oil: In a small saucepan, combine the achiote powder and olive oil. Warm over medium-low heat until the oil begins to shimmer slightly, whisking to ensure the achiote doesn't burn. Remove the pot from the heat and let stand for 1 minute.
  • Add 1-2 teaspoons of the annatto oil to the masa mixture and stir to incorporate. Cover the masa with plastic wrap and chill in the refrigerator until ready to use. Set the remaining annatto oil aside.
  • Make the spiced ground beef: In a large pan, heat the olive oil over medium heat. When the oil is shimmering, add the ginger, chiles, and red onion. Season with 1 teaspoon of salt and sauté until the onion is translucent, about 8 minutes.
  • Reduce the heat to medium-low and add the coriander and za'atar. Cook for 2-3 minutes, until the spices are toasted and fragrant.
  • Increase the heat to medium and add the ground beef. Season with the remaining 2 teaspoons of salt and the pepper. Cook the beef is until browned and cooked through, 5-7 minutes.
  • Stir in the reserved bell pepper purée and cook until heated through, about 5 minutes. Simmer for 15 minutes until the flavors have melded, adding chicken stock as needed if the mixture gets too dry--some bubbling liquid should always be visible.
  • Remove the pan from the heat. Use a slotted spoon to scoop the ground beef into a bowl, then cover and chill in the refrigerator until ready to use. Discard any excess liquid.
  • Assemble the pasteles: Gather the banana leaves, annatto oil, masa, ground beef mixture, kitchen twine, offset spatula, and pastry brush, and set near a large, clean work surface.
  • Heat a griddle or flat grill pan over medium-high heat. Working gently and carefully, lightly press one of the banana leaves onto the griddle with a kitchen towel. The leaf should quickly change color in the area where it meets the griddle. Rotate and repeat until the entire leaf has changed color and is hot and pliable.
  • Place the banana leaf in the center of the work surface with the veins running horizontally. Brush the leaf with annatto oil. Scoop 4 tablespoons of masa onto the bottom center of the leaf. Scoop 3 tablespoons of ground beef into the center of the masa. Fold the bottom of the banana leaf up and over the filling to meet the top of the leaf, then fold the top of the leaf back over the center. Gently fold in the sides. Tie with twine to secure. Repeat with the remaining ingredients to form 16 pasteles total.
  • Bring 2 large pots filled halfway with water to a boil, then salt generously.
  • Lay the pasteles in the pots, being careful not to overcrowd, and cook for 30 minutes.
  • Let the pasteles rest for 5-10 minutes before unwrapping. The pasteles can also be wrapped and frozen in an airtight container for up to 6 months.
  • Enjoy!

Nutrition Facts : Calories 570 calories, Carbohydrate 56 grams, Fat 32 grams, Fiber 4 grams, Protein 17 grams, Sugar 21 grams

PASTELES



Pasteles image

Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly. You can prepare the masa ahead, and freeze it for up to several months. Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months. Some use only green bananas or green plantains - which are unripe, firm and very green - for the masa; some add potatoes or pumpkin; some add yuca, also known as cassava, and others use only yuca. If you can't find one or more ingredients, use what you can find. Lucy Ramirez adds pork gravy to the masa (other cooks may add milk or oil) and makes sure there's a little pork in every bite of the pastel. Traditionally, pasteles were fully wrapped in banana or plantain leaves before being wrapped in parchment paper or foil. Today, many cooks use a piece or strip of banana leaf to give each pastel the nutty flavor of the leaf. Serve them with a side of hot sauce or ketchup. Click here to learn how to assemble the pasteles.

Provided by Rachel Wharton

Categories     project, main course

Time 4h

Yield 36 pasteles, or 18 pairs

Number Of Ingredients 23

3 small ajicitos or aji dulce chiles, seeded
1/3 large green bell pepper, seeded and roughly chopped
1/2 large red bell pepper, seeded and roughly chopped
1 small yellow onion, roughly chopped
1/4 cup packed, stemmed culantro or chandon beni, roughly chopped
1/4 cup stemmed cilantro, roughly chopped
3 ounces (about 25) peeled garlic cloves
1/4 cup drained jarred or canned pimientos
8 pounds (about 3 bunches) green (unripe) bananas
2 green (unripe) plantains
2 pounds yautia, scrubbed and cleaned
1 6-to-8-pound boneless pork shoulder or butt (or 2 smaller pieces)
3/4 cup extra-virgin olive oil
1 packet (about 1 teaspoon) Sazón Goya with Achiote and Culantro
1 10-ounce jar green olives with pimentos, with their brine
2 cups tomato sauce
2 to 4 cups chicken stock or water
Salt to taste
2 cups vegetable oil
1/4 cup annatto seeds
36 pieces (4-by-5-inch) banana leaf (from a 1-pound package of banana leaves, wiped clean)
36 pieces (12-by-16-inch) precut parchment paper sheets
18 50-inch pieces of kitchen or butcher's twine

Steps:

  • Make the sofrito: Place the chiles, bell peppers, onions, culantro, cilantro, garlic and pimentos in a blender and process until the mixture is fully puréed, scraping the sides of the blender as needed. Refrigerate until ready to use: This can be made up to 3 days in advance and refrigerated.
  • Make the masa: Peel the bananas and plantains: Prepare a mixing bowl or large pot with water. Cut off the ends of the fruits, then use a knife to score and peel off the skin. Place the bananas in the bowl of water as you go so they don't discolor. (The skins can stain, so be careful as you handle them, or wear plastic gloves.) Remove the skin of the yautia with a vegetable peeler and add it to the water.
  • Remove the bananas, plantains and yautia from the water and process until smooth: First, in a food processor fitted with the grating disc, shred each ingredient separately, dumping them into a large bowl as you go. Mix the ingredients together in the bowl, switch to the blade fitting, and process the mixture in batches until smooth, stopping to scrape down the sides of the work bowl as necessary. The end result should look soft and fluffy like a purée. (Alternatively, you can grate everything by hand on the smallest holes of a box grater.) Transfer the masa to a large mixing bowl. At this point it can be refrigerated for a few hours, covered, while you prepare the pork, or frozen for up to 3 months.
  • Prepare the pork: Cut the pork into small, rough chunks about 1 inch long by 1/2 inch wide, trimming away excess tough fat as you go. Place the pork pieces in a large stockpot or Dutch oven over medium-high heat. Stir in the reserved sofrito, making sure all of the pork cubes are coated. Let the pork cook, stirring almost constantly, until it starts to release some liquid, about 5 minutes. Add the olive oil and let it cook for a minute or two, then stir in the seasoning packet.
  • Let the pork cook for another minute or two, then stir in the olives and their brine, the tomato sauce and the chicken stock or water, and a pinch of salt. Let the liquid come up to a simmer, then cover the pot and reduce the heat. Let the pork cook at a simmer for 30 minutes, or until the meat is cooked through, stirring occasionally. There should be plenty of liquid in the pot at all times, so the mixture looks like soup, not stew. If it looks dry, add stock or water as needed.
  • While the pork cooks, make the annatto oil: In a small saucepan, heat the oil and the annatto seeds over medium-high heat, stirring occasionally, until the oil begins to bubble. Lower the heat slightly and let the seeds cook in the oil until the liquid turns a bright pink-red. Turn off the heat and let the seeds sit in the oil until it cools. Strain the oil through a sieve or slotted spoon into a small mixing bowl, discarding the seeds. Set the bowl aside. (If the liquid does not immediately begin to turn red, your annatto seeds are too old.)
  • When the pork is done, taste for seasoning, and add more salt if desired, then turn off the heat. Take 2 to 3 cups of the liquid from the pork and stir it into the masa until it is the consistency of thick oatmeal, soft but spreadable. You will still need about 2 to 3 cups of liquid to make the pasteles, so if your pot looks dry at this point, stir in a little water or stock so that you still have plenty of liquid, and taste for seasoning again.
  • On a large, clean work surface, set up your pastel-making station: You will need the banana leaves, parchment paper, string, the annatto oil, the pork and its liquid, and the masa. To make each pastel, start with a piece of parchment paper in front of you, one long side closest to you. Use a soup spoon or a pastry brush to paint a very thin smear of annatto oil on the parchment paper, leaving a 2-inch border on the top and bottom and 4 inches on the sides. (This does not have to be perfect: It's just to keep the banana leaf from sticking.) Lay the banana leaf down on top of the oil, long side closest to you. Paint the banana leaf very lightly with the annatto oil. Spread 1/2 cup of masa on top of the banana leaf about 3/4 to 1/2 inch thick. The masa does not have to be a perfect shape: It can overlap the leaf in places and does not have to cover it completely.
  • Spoon a scant 1/4 cup of pork pieces along the length of the masa in a straight line. Your goal is really a line of pork chunks along the center of the masa, so that each bite of pastel has a bite of pork. Add 2 olives to the masa, one near each end. Use a spoon to drizzle on a little more liquid as needed so that most of the masa is covered by a very thin layer of liquid. Don't overdo it: About a tablespoon or so of liquid per pastel is about right.
  • To form the pastel, fold the parchment paper in half, from the bottom up, over the masa and filling so the 2 long edges meet. Fold those edges down to meet the edge of the pastel farthest from you. Press the paper down and crease the top edge. Fold the parchment in half again lengthwise from the top down, so it covers the pastel. You now have a long thin pastel wrapped in a tube of parchment, with multiple layers of paper on top. (This needn't be exact, as long as the paper forms a neat little package.)
  • Working carefully, use the side of your hand to press and slide the masa on either side of the package into the center to give it a neat edge. Fold in 1 inch of the paper on the left and right sides to create small hems. Then fold both sides over the pastel. (If you have a few leaks, it's O.K.)
  • Set this pastel aside, flaps facing downward, while you make its partner: Repeat the process above to make a second pastel.
  • When you have 2 pasteles, stack them together so they line up, flaps facing inward. Use 1 piece of string to tie the pasteles together the same way you would a package, looping the string once across the long way and at least once across the short way. Make sure the string is tight and the pasteles are tightly tied together. Repeat this process with the remaining pairs of pasteles. At this point they can be frozen for several months, refrigerated for a day or two, or cooked and eaten immediately.
  • To cook them, bring a large pot (or a few pots) of salted water to a boil and add the pasteles, either fresh or frozen, in a single layer. Let cook for 1 hour, or an hour and 10 minutes or so if they are frozen. Repeat with the remaining pasteles, then unwrap and serve right away.

PASTELES



Pasteles image

In Puerto Rico, these wrapped goodies are made in large quantities during the holidays, often with several family members sharing in the tasks of preparation. A food processor or blender makes the job easier. There are different versions. This one has a lot of ingredients but it is still very good. You can also stuff them with chicken instead of pork. (Time to make depends on how much help you can get!)

Provided by l0ve2c00k

Categories     Puerto Rican

Time 5h10m

Yield 16-20 Pasteles

Number Of Ingredients 23

1/2 cup lard or 1/2 cup vegetable oil
1 tablespoon annatto seeds
1 1/2 lbs lean pork, cut into 1/4-inch cubes
1/4 lb pork fatback, cut into 1/2-inch pieces or 1/4 lb bacon, strips cut into 1/2-inch pieces
2 -3 garlic cloves, minced
1 medium onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
6 small sweet green peppers, seeded and coarsely chopped (aj?es dulces) (optional)
2 medium tomatoes, seeded and coarsely chopped
4 leaves fresh culantro, coarsely chopped (or cilantrillo, or both)
2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
1 (16 ounce) can chickpeas (reserve the liquid)
1/3 cup pitted green olives, sliced into thin rounds, with 1 tablespoon liquid
1 tablespoon capers (optional)
2 cups raisins
2 large green plantains
green bananas
2 lbs yautia (taro root, malanga, dasheen)
1 cup broth, reserved from cooking the filling
1 tablespoon salt
1 lb frozen banana leaves, spines removed or 1 lb fresh banana leaf, cut into 12-inch squares spines removed
20 sheets parchment paper, 12-inch x 18-inch (If banana leaves are not available, parchment paper may be used for entire wrapping)
string or butcher s kitchen twine

Steps:

  • add oil in a large skillet over medium heat. Add the annatto seeds and heat for one minute to release their orange color.
  • Remove from heat and drain the oil into a separate container.
  • Discard the seeds and return half of the oil to the skillet.
  • Return the oil to medium-high heat and add the pork and bacon. Brown for about 5 minutes, stirring occasionally.
  • Add the garlic, onion, bell pepper, small green peppers, tomatoes, culantro, and oregano, and sauté for another 5 minutes.
  • Stir in the chickpeas and olives (with their respective liquids), capers, and raisins.
  • Cover and simmer over low-medium heat for 40 minutes. When done, uncover and allow to cool.
  • Drain the broth into a separate container and set aside.
  • Make the dough by peeling the plantains and the bananas, first cutting off the ends and running a knife tip lengthwise along one or more of the ridges.
  • Insert and run a thumb just beneath the cut peel to lift and remove it. Peel the yautia.
  • Place plantains, bananas, and yautia into a large bowl of salted cold water to prevent discoloring.
  • You can grate them using the fine side of a hand grater, or instead, cut into 1/2- to 1-inch pieces for the processor.
  • Fill 1/3 to 1/2 of the food processor or blender container with the cut vegetables, slowly adding broth to form a smooth, porridgelike mash. It should not be runny.
  • Transfer the purée to a large bowl. If you run out of broth, substitute water as needed.
  • Stir in the salt and the remaining annatto oil.
  • Place a banana leaf on a sheet of parchment paper.
  • Drop a scant 1/2 cup of the dough onto the center of the leaf and spread it several inches all around with the back of a spoon.
  • Drop 2 tablespoons of the filling a bit off center. Fold each long side and then the ends toward the center.
  • Slide the encased leaf toward the long edge of the parchment and wrap again.
  • Fold end flaps over.
  • Tie two pasteles together, with folded edges facing each other.
  • To cook, put a batch (4 to 6 tied bundles) into a large kettle of salted boiling water and cook semicovered at medium-high heat for 30 minutes.
  • Turn the bundles over and cook 40 minutes more.
  • When done, drain them well, remove the strings and wrappings, and serve hot.

Nutrition Facts : Calories 251.8, Fat 9.8, SaturatedFat 3.5, Cholesterol 31.2, Sodium 629.1, Carbohydrate 31.3, Fiber 3.1, Sugar 15.7, Protein 11.8

PASTELLES



Pastelles image

Provided by Roger Mooking

Time 2h20m

Yield 24 pastelles

Number Of Ingredients 27

1 pound precooked fine cornmeal, such as Promasa or PAN brands
3/4 tablespoon blonde granulated coconut sugar
1/2 tablespoon sea salt
2 cups diced white onion
5 cloves garlic, minced into a paste
1 tablespoon dried thyme
1 tablespoon dried oregano
1 stick unsalted butter, melted
2 tablespoons vegetable oil
1 pound lean ground beef
1 pound lean ground pork
10 Thai green chiles, chopped
1 cup chopped pitted kalamata olives
1 cup black raisins
2/3 cup chicken stock
1/2 cup tomato paste
1/4 cup chopped capers
2 tablespoons Worcestershire sauce
Kosher salt
1 package banana leaves, cut into 12-inch lengths (about 24 pieces)
Vegetable oil
Aluminum foil, cut into 16-inch lengths (about 24 pieces)
1 aluminum foil square about the size of the tortilla press
1 Hass avocado, skin removed and pitted
1 lemon, juiced
1 tablespoon cleaned and chopped cilantro root (white parts only)
Kosher salt and freshly ground black pepper

Steps:

  • For the corn dough: Add the cornmeal, coconut sugar and sea salt to a stand mixer with a paddle attachment. Turn the stand mixer to a low speed and add 3 1/2 cups water followed by the melted butter. Once it starts to come together, turn the mixer to medium speed and mix for 5 minutes. Cover with plastic wrap touching the dough and allow to rest for 1 hour at room temperature. Once the dough has rested, make 24 equal-size balls, approximately the size of an ice cream scoop. Place all on a tray and cover with a damp towel to prevent drying out.
  • For the filling: While the dough is resting, preheat a large rondeau pan to high heat. Add the vegetable oil and immediately add the ground meats. Saute until half-cooked, breaking up the meat as small as possible using a potato masher. Reduce the heat to medium-high, and then add the onions and saute for a couple of minutes until they start to soften. Add the garlic and continue to cook for another minute. Add the dried herbs and chiles and saute for 1 minute. Add the olives, raisins, chicken stock, tomato paste, capers and Worcestershire, and simmer over medium heat until the liquid is almost fully reduced and the meat comes to a paste-like consistency. Season with salt and then allow to cool fully.
  • For assembly: Cover your prep surface with several layers of newspaper (this can be a messy job). Using an 8-inch pastelle/tortilla press, place a piece of a 16-inch long aluminum foil strip on the bottom of the press and top with a banana leaf. Lightly coat the banana leaf with oil and place a dough ball on top, rolling the ball over the leaf to coat it in oil. Brush a square of aluminum foil liberally with some vegetable oil and place on top of the corn dough ball. Press the dough using the pastelle/tortilla press until it becomes a flat, round piece of dough. Set aside the top square of foil to reuse.
  • Remove the bottom piece of aluminum foil, banana leaf and flattened dough to a flat surface and place approximately 2 heaping tablespoons of the cooled meat filling on half of the dough, starting from the center out towards the edge, making sure to leave about a 1/2-inch rim of dough around the edge. Fold the half-moon of uncovered dough over the meat using the banana leaf and aluminum foil and press the edges together. Fold into a rectangular package, by first rolling it then sealing the ends by folding with the banana leaf and foil. Repeat until all the packages are complete.
  • Bring a large pot of water to the boil and place as many packages as you want in the water until fully cooked and heated through, about 20 minutes. Remove from the water with tongs and place on a tray to cool enough so you can handle it, approximately 2 minutes.
  • For the avocado cilantro root puree: Put the avocado, lemon juice and cilantro root in a food processor and process until very smooth. Season with salt and pepper, and then transfer to a non-reactive bowl. Cover and refrigerate until ready to serve.
  • Serve the pastelles hot with the avocado cilantro root puree.

PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)



Pastelitos (Guava and Cream Cheese Pastries) image

In Havana - and in Cuban neighborhoods across the U.S. - pastry shops make many types of cakes and cookies, but the best-sellers are always the pastels and pastelitos, flaky pastries filled with meat, cheese, coconut custard or guava jam. According to "Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba" by Anya von Bremzen (Abrams, 2017), the shape of the pastel correlates with the filling: Triangular pastels are filled with guava paste and cheese, while rectangular ones are filled with just guava. Versailles, a Cuban restaurant in Miami, follows this rule, but at home, just make them rectangular, and add a swipe of cream cheese if desired. You can find guava paste in bricks at Latin American grocers, or swap in about 1/2 cup jam or preserves for a nontraditional take.

Provided by Daniela Galarza

Categories     snack, finger foods, pastries, dessert

Time 1h

Yield 8 pastelitos

Number Of Ingredients 7

1 large egg
Pinch of kosher salt
2 sheets frozen puff pastry (about 8 ounces each), defrosted and refrigerated
All-purpose flour, for rolling
5 1/2 ounces/160 grams guava paste, cut into 8 even, rectangular slices, or 1/2 cup strawberry jam or other fruit jam or preserves
3/4 cup/170 grams cream cheese, softened at room temperature (optional)
2 tablespoons granulated or turbinado sugar

Steps:

  • Heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  • Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside.
  • On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet. Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. Brush edges with egg wash. Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry).
  • Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking. Lay the second sheet of puff pastry on top of the first. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Paint the top sheet of puff pastry with egg wash. Sprinkle the surface with sugar.
  • Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough. Trim the perimeter to neaten the rectangles. The dough should still be cool to the touch; if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking.
  • Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.

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

PASTéIS DE NATA (PORTUGUESE CUSTARD TARTS)



Pastéis de nata (Portuguese custard tarts) image

A classic Portuguese custard tart with buttery pastry and a hint of cinnamon and lemon in the filling. Who could resist these delicious tiny treats?

Provided by Nuno Mendes

Categories     Dessert, Treat

Time 1h25m

Yield makes 8

Number Of Ingredients 12

175g unsalted butter , plus extra, melted, for greasing
250g plain flour
225g caster sugar
1 cinnamon stick
peel of ½ an unwaxed lemon
250ml milk
1 cinnamon stick
peel of ½ an unwaxed lemon
20g unsalted butter
1 tsp cornflour
2 tbsp plain flour
2 organic egg yolks

Steps:

  • Using a pastry brush, grease eight individual pastry tins generously with the melted butter, then chill in the fridge. Put the butter between two sheets of baking parchment, then bash and roll into a large rectangle roughly the thickness of a £1 coin. In a large bowl, mix the flour with 150ml water and a pinch of salt using a wooden spoon. Tip the dough onto a clean surface and knead for 5 mins until smooth.
  • Shape the dough into a rough rectangle, cover with cling film and rest in the fridge for 20 mins. If your butter is getting too soft, put it in the fridge to chill too. Roll the dough out into a large, thin rectangle at least twice the size of the butter. Put the butter in the middle of the dough, fold all the edges up over it to encase it, then fold the dough over itself in half.
  • Roll out the dough to roughly half its original size, then fold in half, then half again to make a rectangle a quarter the size of the original. Repeat this process once more, flouring your work surface if you need to. Don't worry about being too precise here, or if the butter starts breaking through some of the layers. Cover and put the pastry in the fridge to rest for 20 mins.
  • On a floured surface roll the chilled dough into a thin A3-sized rectangle, then roll it up lengthways into a tight sausage shape. Divide the pastry into three, the middle section will make your perfect looking tarts, then wrap and freeze the rest for another time. (It would also make delicious palmier biscuits if you roll it out and sprinkle with sugar.)
  • Slice the pastry into 8 discs. Work the discs into the tins with your fingers, pressing and stretching them to fill the tins. If the layers start to come apart, press them back together. Chill while you make the custard.
  • In a pan, warm 150ml milk with the cinnamon stick, lemon peel and half the butter until just simmering and the butter has melted. In a large bowl, sieve the cornflour and flour into the remaining milk and whisk to form a thin paste. Pour the warm milk mixture over the flour paste and leave to infuse for a few mins. Sieve the custard back into the pan, heat gently and keep stirring for 3-4 mins until it reaches the consistency of double cream. Take off the heat and blend in the remaining butter.
  • Put the syrup ingredients in a frying pan and stir over a medium heat for 5 mins until you have a light, fragrant caramel. Take the pan off the heat and carefully pour in 100ml water. Return the pan to a low heat until the sugar has melted again into a syrup. Strain into a bowl.
  • Slowly add half the syrup to the custard and whisk until completely blended. You can store the custard in the fridge from this point, but don't add the eggs until just before you are ready to cook the tarts. Heat your oven to 260C/240C fan/gas 8 or as high as your oven will go. Put a baking tray on the top shelf of the oven to heat up. Whisk the egg yolks in a small bowl, then incorporate into the custard. Pour the mixture into the pastry bases.
  • Put the filled tin on the hot baking tray. Put the tray in the middle of the oven and bake for 5- 8 mins, or until the custard starts to puff up. Once the custard has puffed up, turn the oven onto its grill setting and transfer the tarts to the top shelf. Grill for 1-2 mins or until caramelised - the darker the better. Remove from the oven and brush with a little of the remaining syrup. Let the tarts cool slightly in the moulds before turning out onto a cooling rack.

Nutrition Facts : Calories 460 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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