PASTEL (ISRAELI SPICED MEAT PIE)
This gently spiced beef pie, adapted from the "Zahav: A World of Israeli Cooking" by the chef Michael Solomonov, is scented with cinnamon, dill and parsley. The recipe calls for purchased puff pastry, which makes it extremely simple to make yet wonderfully rich to eat. Leftovers will last for a few days in the refrigerator. Reheat at 350 degrees before serving.
Provided by Melissa Clark
Categories dinner, pies and tarts, main course
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in large skillet over medium heat. Add onions and carrots and sauté until vegetables have softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, salt and pepper, stirring to combine. Cook until beef begins to brown, about 10 to 15 minutes. Let mixture cool completely.
- While beef is cooking, split puff pastry in half if it's in one piece. Roll out each piece with a floured rolling pin to roughly 9 x 11 inches. Line an 8- or 9- x 11-inch baking dish, or a shallow 2-quart gratin dish, with 1 piece of pastry, pulling up the dough to cover the sides of baking dish.
- Whisk 2 eggs and add to cooled beef mixture. Spoon mixture over pastry and top with chopped parsley and dill. Top with remaining piece of pastry, pinching together the sides of both pieces of pastry. Chill in fridge for at least 1 hour (and up to 4 hours) or freeze for 15 minutes.
- Heat oven to 400 degrees. Whisk remaining egg and brush over pastry. Sprinkle with sesame seeds. Bake until golden on top, about 40 minutes. Allow to cool 15 to 20 minutes before cutting. Pastel may appear wet when removed from oven, but pastry will absorb the moisture as it sits.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 30 grams, Carbohydrate 31 grams, Fat 51 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 15 grams, Sodium 568 milligrams, Sugar 3 grams, TransFat 1 gram
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
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- Whisk 2 eggs and add to cooled beef mixture. Spoon mixture over pastry, then top with the remaining sheet of pastry. Pinch the pastry well to lock the filling in.
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