PASTELITOS DE PAPA CON QUESO
Nuestros pastelitos de papa y queso son como galletas saladas de cheddar. Solo que son más esponjosas y también son una mejor opción para un aperitivo antes de la cena que galletas.
Provided by My Food and Family
Categories Casa
Time 52m
Yield 32 porciones
Number Of Ingredients 7
Steps:
- Calienta el horno a 425°F.
- Mezcla la mantequilla, la leche y la crema agria en una cacerola mediana y, revolviéndolos con frecuencia, caliéntalos a fuego medio hasta obtener un hervor fuerte. Agrega la harina (de una sola vez); usa una cuchara de madera para revolverla con vigor hasta que la masa forme bola y se desprenda de los lados de la cacerola y, revolviéndola constantemente, cocínala 1 min., o hasta que se evapore el líquido. Ponla en un tazón grande; déjala enfriar 5 min.
- Agrega uno por uno los huevos, usando la batidora para batirlos bien cada vez que añadas otro. Continúa batiéndolos hasta obtener una masa de consistencia homogénea y brillante. Incorpora bien el queso y las papas. Forma 32 pastelitos vertiendo la masa a cucharadas sobre charolas (bandejas) para hornear que hayas rociado con aceite en aerosol y de forma tal que haya 1-1/2 pulg. de distancia entre ellos.
- Hornéalos de 28 a 32 min. o hasta que estén duros y queden bien doraditos.
Nutrition Facts : Calories 90, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTELITODE DE QUESO: CUBAN PUFF PASTRY WITH CREAM CHEESE
Provided by Food Network
Time 3h25m
Yield 50 small pastries
Number Of Ingredients 8
Steps:
- Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes.
- Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche.
CHILEAN POTATO PIE (PASTEL DE PAPAS)
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
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
PASTELES DE QUESO RECIPE BY TASTY
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
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
PASTELITOS DE QUESO AS MADE BY VIVIAN HERNANDEZ-JACKSON RECIPE BY TASTY
Celebrate Latinx Heritage Month with sweet, cheesy, crunchy pastelitos de queso as made by bakery owner Vivian Hernandez-Jackson.
Provided by Vivian Hernandez-Jackson
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
- Sprinkle 1½ cups (300 G) sugar onto a clean surface, about 5 inches larger all around than the sheet of puff pastry.
- Place the puff pastry over the sugar and sprinkle the remaining 1½ cups (300 G) sugar on top.
- Gently press the sugar into the dough, then use a rolling pin to roll out the pastry to a 24 x 14-inch rectangle.
- Using a knife or pizza cutter, cut the pastry into 9 equal squares.
- Add the cream cheese to a piping bag fitted with a ¾-inch round tip.
- Pipe the cream cheese diagonally onto the center of each pastry square.
- Bring one corner of the dough diagonally over the cream cheese to meet the opposite corner, then roll up into a log. Divide the pastelitos between the prepared baking sheets, making sure the seams are on the bottom so the pastelitos do not unroll during baking.
- Bake the pastelitos for 30-35 minutes, until golden brown and puffed. Remove from the oven and transfer to a plate to cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 508 calories, Carbohydrate 62 grams, Fat 27 grams, Fiber 0 grams, Protein 5 grams, Sugar 49 grams
PASTELILLOS DE GUAYABA (GUAVA CHEESE PASTRIES)
Panaderías in Puerto Rico are magical. Their brightly lit glass cases are lined with fresh-baked bread and rich pastries, begging you to order too many. As a child, I clamored for pastelillos (also called pastelitos) de guayaba. The pastries typically have a flaky crust and are filled with a generous smear of concentrated guava paste - an embodiment of tropical Caribbean flavor - and often with cheese, served glazed or dusted with powdered sugar. In East Harlem, or El Barrio, New York's historic Puerto Rican enclave where I lived for some time, I discovered Valencia Bakery on East 103rd Street, which made a bite-size version with a generous amount of confectioners' sugar, creating a portal between the island and my new home. My recipe is inspired by theirs. These are excellent with coffee, and will keep for several days, benefiting from a reheat in the oven.
Provided by Von Diaz
Categories snack, finger foods, pastries, dessert, side dish
Time 1h30m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Set out puff pastry to thaw for 40 minutes at room temperature.
- Once pastry is thawed, line a 12-by-17-inch baking sheet with 2 pieces of parchment paper. (The double layer helps to protect your pan when you're cutting the puff pastry.) Heat oven to 400 degrees.
- Prepare your egg wash by whisking egg and milk together. Keep it handy.
- Lay one layer of puff pastry on top of parchment paper on the baking sheet. Make a 4-by-4 grid of guava stacked with cheese, spaced evenly, leaving about 1 inch of space in between. Top with the second puff pastry sheet.
- Using a pizza cutter, slice the puff pastry into 16 equal pieces, touching the top lightly to determine where to slice. It's OK if you don't do a perfect job; these are especially good when the guava spills out and caramelizes along the edges. (And don't worry too much about getting the cut exact, or pieces being odd sizes. It gives them character.)
- Working quickly, use a fork to crimp all four edges twice on each side, then arrange them evenly on the baking sheet, leaving space between each. Brush the tops and edges lightly with the prepared egg wash and place baking sheet in the center of the oven.
- Bake for 25 minutes or until pastelillos are beautifully golden brown, flaky and puffy.
- Out of the oven, let pastelillos rest for at least 10 minutes before eating. (Guava is molten hot and will burn your mouth, badly.)
- Once they've cooled, sprinkle with confectioners' sugar to taste. They can be eaten warm or at room temperature, and will keep for several days in an airtight container. Heat leftovers in the oven for 5 minutes at 350 degrees to bring back their crispness.
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