HOW TO MAKE PASTILLAS
Provided by Panlasang Pinoy Recipes
Number Of Ingredients 3
Steps:
- Combine the powdered milk and the condensed milk in a mixing bowl. Mix well until the texture becomes ready for molding.
- Form a tube shape from the mixture. You can then cut it to small pieces to make tube-shaped pastillas or roll them using your hands to make pastillas balls.
- Coat with sugar for the final touch.
- Wrap each piece with cellophane if desired.
- Serve and enjoy your pastillas!
HOW TO MAKE PASTILLAS
wikiHow article about How to Make Pastillas.
Provided by wikiHow
Categories Philippine Dishes
Number Of Ingredients 4
Steps:
- Pour the powdered and the condensed milk in a bowl. Just pour 2 cups of powdered milk and 1 can (14 oz.) of condensed milk into a bowl. This recipe should make about 80 candies.
- Mix the powdered and condensed milk together. The mixture may be a little thick and hard to mix together, so have patience and a thick and sturdy spoon.
- Add the margarine to the mixture. Add 1 tablespoon of margarine to the mixture; alternately, you can use real butter. This will help add an extra creamy flavor to the treat. Mix it in with the other ingredients.
- Shape your candy into circles or cylinders. Choose the shape you'd like for your pastillas; they can be circular, or they can be more cylindrical, like Tootsie Rolls. Just use your hands to give them their desired shape; you can wear gloves if you want to. Place the shaped candies on a plate.
- Pour the sugar on a plate. Pour half a cup of sugar on a plate.
- Roll the pastillas into the sugar. Make sure that all part are covered.
- Wrap the pastillas in cellophane. You can cut the cellophane in advance to get the desired shape. Then place the pastillas in the cellophane and wrap the ends of it.
- Serve. Put the candies on a party plate and enjoy. You can have them for dessert or serve them as a snack whenever you like.
PASTILLAS DE LECHE
This a Filipino delicacy! Milk candies are very easy to make. They are soft and sweet and perfect to bring for any gatherings. No cooking required.
Provided by My Style Recipe by Malou
Categories Filipino Desserts
Time 30m
Yield 40
Number Of Ingredients 3
Steps:
- Pour condensed milk into a bowl. Sift powdered milk into the condensed milk and mix thoroughly with a spatula. Let sit for 8 to 10 minutes.
- Pour sugar onto a plate. Shape mixture into small logs and roll in the sugar. Wrap pastillas de leche individually in plastic wrap.
Nutrition Facts : Calories 68 calories, Carbohydrate 9 g, Cholesterol 9.5 mg, Fat 2.6 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 36.2 mg, Sugar 9 g
PORTABELLA PASTILLA
Pastilla is a North African pie. Traditionally the main ingredient is chicken, but I've developed a vegetarian version that keeps the unusual combination of savoury and sweet flavours. The recipe incorporated other adjustments to fit RSC 2005, but these are still be within the origins of this dish. Soaking time for the dried fruit is not included. I've edited this to read better for for Zaar World Tour 2005!
Provided by Mrs B
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak the dried apricots and raisins in the red wine until they plump up, or at least for 1 hour.
- Heat the olive oil in a large lidded frying pan, stir the cumin seeds and 1 tsp dried coriander into the oil and allow spices to sizzle for a few seconds before adding the onion; fry gently until the onion just begins to soften.
- Add the mushrooms to the pan, stir, then place the lid on the pan; leave the mixture to cook on a low heat for 3 to 5 minutes until the mushroom slices soften and start to absorb the oil.
- Remove pan from heat, then pour the fruity wine mixture over the contents of the frying pan; return the pan to the heat, replace lid and leave to simmer for 5 minutes.
- Take the lid off the pan and continue cooking the mushroom mixture, taking care not to let the contents of the pan dry out completely (but feel free to add a drop of water - or more wine - if it does look too dry!); remove pan from the heat when the juices and wine have reduced down to a sauce that coats the mushroom mixture; replace pan lid and set the mixture aside.
- Melt the 1/4 cup of butter and brush some over the surface of a straight sided round baking tin, measuring 2 inches deep and 7 inches across.
- Reserving a few sheets of phyllo for the top of the pie (keep them covered until you are ready to close up the pie) line the tin with the phyllo, brushing each sheet with the melted butter (but remembering to save some for the top of the pies) and placing sheets evenly round the tin and so that they overhang the edges; the base and sides of the pie should be leak-proof.
- Spoon the mushroom mixture into the pie shell.
- Beat the eggs, heat the remaining 1 tbsp butter in a pan, add the eggs and scramble them lightly; remove from the heat while they are still slightly runny and stir in a good 'grind' of black pepper; pour the scrambled eggs over the mushroom mixture in the pie shell.
- Mix the powdered sugar and toasted flaked almonds together with the remaining 1tsp of dried coriander; sprinkle it evenly over the scrambled egg.
- Now finish constructing the pie by bringing the edges of the phyllo sheets up over the top of the pie, brushing them with the melted butter as you work; tuck the last sheets of phyllo over the top of the pie, score a diamond pattern with a sharp knife then brush with last drops of melted butter.
- Cook the pie in a preheated oven at 375°F/190°C for about 20 minutes until the top is is golden.
- Remove from the tin carefully and dust lightly with powdered sugar.
- NB: This recipe measures in Australian cups, which at 250 ml per cup, are a bit bigger than American cup sizes; there shouldn't be a noticeable difference, especially for the 1/4 cup measurements, but if you are using an American cup you might like to be slightly generous in your measuring.
Nutrition Facts : Calories 584.6, Fat 34, SaturatedFat 12.7, Cholesterol 249.6, Sodium 422.8, Carbohydrate 55.9, Fiber 4.5, Sugar 20.8, Protein 14.5
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
CHICKEN & ALMOND PASTILLAS
Morocco's very own version of the pasty - spiced meat and apricots are wrapped in crisp filo pastry and finished with cinnamon sugar
Provided by Cassie Best
Categories Dinner, Main course
Time 1h50m
Yield Makes 6
Number Of Ingredients 19
Steps:
- Heat 1 tbsp butter in a large casserole dish, add the onion, ginger and garlic, and cook for 5 mins until soft. Add the cinnamon, the cardamom seeds and the turmeric. Stir around the pan for 30 secs until aromatic, then add the chicken and flour. Stir to coat the chicken pieces, then add the chicken stock and season. Stir, cover with a lid and leave to simmer for 45 mins.
- Remove the lid from the pan and lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and turn up the heat. Bubble the liquid until thick and reduced by about half. Meanwhile, finely shred the chicken with 2 forks. Return the chicken to the sauce and stir in the orange zest, apricots, flaked almonds and parsley - the mixture should be quite thick. Leave to cool.
- Heat oven to 200C/180C fan/gas 6. Unwrap the pastry, keeping any you're not working with under a damp tea towel, so it doesn't dry out. Taking one piece at a time, brush all over with the melted butter, and around the edges with the beaten egg. Put roughly a sixth of the chicken filling in the top right-hand corner in a triangular shape. Fold the opposite side of the pastry over to cover the filling. Keep flipping the encased filing down the pastry, brushing between the layers with butter as you go, to give you a triangular parcel, like a large samosa. Repeat with the remaining pastry and filling until you have 6 pastillas. Put the pastillas on a baking tray and brush the tops with egg. Bake for 25 mins until the pastry is crisp and golden.
- For an authentic finish, mix together the remaining cinnamon and icing sugar, and dust the pastillas just before serving.
Nutrition Facts : Calories 359 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
MOROCCAN PASTILLA
I had this meat pie 11 years ago when I was in Moroccan pastry shop. I have tried to figure out how to make it with utter failure several times before I finally found a recipe for a variation of it in one of my fiance's cookbooks and adapted it to my tastes. It takes a lot of work, but it is so worth it. It's helpful to have more than one person working on the various parts of this recipe at the same time if you don't want to have to wait 2 hours to eat it. Every step produces a different ingredient to put together at the end. Also, the food processor is your friend.
Provided by Paisley Monsoon
Categories Savory Pies
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- THE CRUST: If frozen, thaw out 1/2 pound (half a package) philo dough in the refrigerator for at least 8 hours.
- THE MEAT FILLING: In a large pan, combine 4 chicken breasts (cubed); 1 small onion (coarsely chopped); 1 1/2 teaspoons salt, 1 teaspoons fresh thyme (or 1/8 teaspoons dried); and 2 cups of water. At this point, you could also add any vegetables you like such as mushrooms (sliced); green peas, a potato (peeled and cubed); a carrot (peeled and diced); kernels of corn; etc. Bring to a boil and then simmer until the vegetables and meat are thoroughly cooked (20-30 minutes).
- THE NUTS: Preheat the oven to 350ºF. Place 1 cup almonds (finely chopped) in a shallow baking pan. Bake, stirring occasionally until golden brown (10-15 minutes). Cool.
- THE SPICES: In a small bowl, mix 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoons ground ginger, and 1/4 teaspoons ground nutmeg.
- THE ONION MIXTURE: In a large frying pan, cook 1 small onion (finely chopped), in 3 tablespoons butter or margarine until limp but not browned.
- THE OTHER FILLING: In a medium bowl, whisk together 6 eggs; 2 cloves of garlic (finely chopped); 1 teaspoons salt; 1/4 teaspoons black pepper (freshly ground); and 2 tablespoons fresh mild mint or parsley (chopped). Add to the ONION MIXTURE (from above) and cook over low heat, stirring occasionally, until eggs are softly set. Remove from heat.
- THE PASTILLA: Melt 1 cup butter or margarine. Use a brush to grease a 9-inch springform pan generously. Unroll the sheets of the phyllo dough so that they lie flat. Cover the dough with waxed paper and a wet paper towel so that they don't dry out. Line the pan with 1 sheet of dough, allowing the dough to extend over the edge of the pan. Brush the piece of dough generously with butter. Top with another piece of dough and brush with butter. Continue this until you have 8 layers of butter-brushed phyllo dough.
- FILLING THE PASTILLA: For the filling, add a layer of THE MEAT FILLING (from above), THE OTHER FILLING (from above), and then THE NUTS (from above). Sprinkle THE SPICES (from above) over the nuts.
- Fold the remaining sheets of phyllo dough to fit the pan. Reserve 2 sheets for the topping. Stack the phyllo over THE NUTS, brushing each layer with butter. Fold the edges of the phyllo that extend beyond the pan in toward the center. Top with the last 2 sheets of phyllo, folded to fit the pan; tuck any protruding edges down inside the rim of the pan. Brush with the remaining butter.
- Using a razor blade or small sharp knife, cut through the top layers of the dough down to THE NUTS to mark the pie in 8 wedge shapes.
- Bake until well browned and heated through (45 minutes to an hour).
- Remove the pan sides.
- Sift confectioner's sugar and 1/2 teaspoons cinnamon over the top.
- Serve immediately, cut into the marked wedges.
Nutrition Facts : Calories 637.2, Fat 44.4, SaturatedFat 18.8, Cholesterol 266, Sodium 1196.4, Carbohydrate 34.4, Fiber 4.3, Sugar 9.4, Protein 27.1
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PASTILLAS RECIPE - ANNA PAINTER | FOOD & WINE
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Servings 64Total Time 40 minsCategory Candy
- In a medium bowl, using a rubber spatula, stir the nonfat milk with the condensed milk until smooth. Add the salt, vanilla and cinnamon and stir until well combined. (The mixture will be very thick and sticky.)
- Dust a work surface generously with confectioners’ sugar. Line a rimmed baking sheet with parchment paper and dust lightly with more confectioners’ sugar. Scrape the pastillas dough onto the prepared work surface. Lightly dust your hands with confectioners’ sugar and kneed the mixture a few times until smooth. Divide the dough into 3 pieces. Roll each piece into a rope about 20 inches long and 1/2 inch thick. Using a sharp knife, cut each rope into 1-inch pieces. Transfer to the prepared baking sheet and refrigerate until firm, about 10 minutes.
- Using your hands, roll each pastillas into a 1 1/2-inch cylinder. Wrap each pastillas in a square of clear cellophane and twist the ends to seal.
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