PASTELóN RECIPE BY TASTY
Pastelón is a Puerto Rican dish with many interpretations across the island. Our version nestles thinly sliced, fried sweet plantains between layers of savory ground beef and mozzarella cheese. The beef mixture can be made a day before assembling the pastelón--just refrigerate until ready to use!
Provided by Tikeyah Whittle
Categories Lunch
Time 3h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers, garlic, oregano, and cumin. Pulse until combined. The sofrito should have the consistency of a tapenade.
- Heat ¼ cup (60 ml) of canola oil in a large pan over medium heat. Once the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives to the pan and stir to combine.
- Add the ground beef to the pan and cook until no longer pink, about 7 minutes. Season with the ½ teaspoon salt.
- Add 1 teaspoon of adobo seasoning, the Sazón seasoning, and the tomato sauce and stir to combine. Cook, stirring occasionally, until most of the liquid is absorbed into the meat, about 7 minutes. Transfer the beef mixture to a medium bowl with a slotted spoon, discarding any excess liquid. Wipe out the pan with a paper towel and set aside.
- Peel the plantains, cut in half crosswise, then slice each half lengthwise to get 4 thin slices.
- Heat the remaining cup of canola oil in the same pan over medium-high heat until the oil starts to shimmer. Test one plantain slice in the oil--if it bubbles and sizzles, the oil is ready.
- Fry the plantains in batches until they are lightly browned on the edges and tender in the centers, 4-5 minutes, turning occasionally with a fork. Transfer to a paper towel-lined plate to drain. Season on both sides with salt.
- Preheat the oven to 350°F (180°C).
- Arrange a single layer of plantains in the bottom of an 8-inch square baking dish. Using a slotted spoon, top with about half of the meat mixture. Sprinkle 1 cup of mozzarella over the meat sauce. Repeat with more plantains, the remaining meat sauce, and another cup of mozzarella. Finish with the remaining plantains.
- In a medium bowl, beat the eggs with the remaining teaspoon of adobo seasoning.
- Pour the egg mixture over the plantains, then cover the baking dish with foil.
- Bake the pastelón until the eggs are set and the cheese is bubbly, about 25 minutes. Remove from oven and turn the oven to broil. Uncover the dish and sprinkle the remaining cup of mozzarella over the top. Broil for 5 minutes, or until cheese on top is golden brown. Let rest for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1217 calories, Carbohydrate 78 grams, Fat 85 grams, Fiber 11 grams, Protein 44 grams, Sugar 33 grams
GOURMET PASTELILLOS (MEAT PIES)
The unique flavor of Puerto Rican seasonings, green olives, and lean beef combine in a deep-fried pastry for a deliciously spicy turnover. Can be served small as appetizers or meal size.
Provided by Joanna
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, tomato sauce, olives, sofrito, sazon, garlic, and oregano. Bring to a simmer and cook until mixture thickens, about 15 minutes.
- Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over, moisten edges, and press with a fork to seal. Repeat with remaining meat mixture and discos.
- Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 27.6 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 3.6 g, Sodium 735.9 mg, Sugar 0.3 g
EASY PASTELILLOS
Make and share this Easy Pastelillos recipe from Food.com.
Provided by Erica 07
Categories One Dish Meal
Time 35m
Yield 10 pastelillos, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, saute oil, recaito, sazon and adobo. Mix well.
- Break up meat and add to skillet. Cook until browned. Add hot sauce if desired.
- On a floured surface, place discos. Fill each with a tablespoon of meat.
- Wet the edge of the discos, fold over and seal with a fork.
- Fry in about a cup of cooking oil; Flip when golden brown.
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.
MIAMI GUAVA PASTRIES (PASTELITOS)
This is the recipe for traditional Cuban/Puerto Rican pastries that can only be found in some places. Our family goes crazy for them! Dust with confectioners' sugar if desired.
Provided by geekchic99
Categories World Cuisine Recipes Latin American Caribbean
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly flour a baking sheet.
- Roll puff pastry into a thin sheet on a floured surface. Cut into squares about the length of your hand and place on the prepared baking sheet.
- Beat egg and water together in a bowl; brush each pastry square with egg wash. Stab each square a few times with a fork.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from oven and let cool at least 10 minutes.
- Mix guava paste and jam together in a bowl until smooth.
- Cut a large, vertical slit into each pastry. Spread 1 tablespoon guava mixture into each slit, making sure guava doesn't squeeze out when closed.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 31.9 g, Cholesterol 18.6 mg, Fat 9.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 67.6 mg, Sugar 3.8 g
PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)
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
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.
PASTELITOS -- LITTLE FRUIT PIES (SOUTHWEST)
This recipe was found in the 1986 cookbook, I Hear America Cooking. These "little pies" are a version of those pastries made in Arizona & New Mexico, especially during Pueblo feast days. Preparation time does not include the 30 minutes needed for the dough to chill. Although this recipe can be considered 'Native American' I marked it as 'Southwest' as part of the USA -- After all, we're all Americans!
Provided by Sydney Mike
Categories Pie
Time 1h20m
Yield 30 squares, 15 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.
- In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes.
- Remove puree from heat, then add raisins & nuts, & set aside to cool.
- FOR THE DOUGH: While the puree is cooling, in a medium bowl, whisk together the flour, baking powder & salt, then cut in the butter & shortening until pea-size pieces form.
- Add just enough ice water, 1 tablespoon at a time, to make the flour stick together, then shape into a flattened ball, wrap in plastic & refrigerate for 30 minutes.
- When the dough is ready, preheat the oven to 400 degrees F, then cut the flattened ball in half & roll one of the halves out on a GREASED baking sheet.
- Spread the fruit mixture on top, ALMOST to the edge.
- Roll out the second half of the dough large enough to cover the fruit mixture, then place it on top, before pressing the edges together all around to seal.
- In a small container, whisk together the 1/3 cup of sugar & 1/2 teaspoon of cinnamon, then sprinkle that on top of the prepared pastry. Finally, with the blunt edge of a table knife, mark the pastry into small squares & prick each square with a fork ~ There should be about 30 small squares marked off.
- Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.
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
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