Pastelitos De Carne (Puff Pastries) Recipe

Pastelitos De Carne (Puff Pastries) RecipeDessert or snack usually equal and sweet. Each State also has the culinary specialties of each reserved dessert. Pastelitos are fried pastries that contain puff of sweet potatoes and sprinkles.

Pastelitos, Argentina. Desserts on this one for sure you have never heard of this, namely the Pastelitos which comes from Argentina. The basic ingredients of this traditional food made from sweet potatoes. Then formed unique may resemble a pile of paper bound. At first glance this meal such as pastel are often found in Indonesia, but this one’s different pastel. Their texture, crisp, food is fried in sunflower oil which certainly would be more healthy. Taste this sweet pastelitos, coated with sugar that melted. But unfortunately, this snack is not yet available in Indonesia.

Ingredients:

For the vegan filling:

  • 2 tablespoons of olive oil
  • 1 bell pepper , diced
  • 1 large tomato , seeded and diced
  • 1/2 cup of sweet corn , boiled (1 small can)
  • 1/2 cup of green peas , boiled (1 small can)
  • 1 small carrot , boiled, peeled and diced
  • 1 small potato , boiled, peeled and diced
  • 1 teaspoon of salt , or to taste
  • 1 small red onion , diced
  • 1 clove of garlic , crushed
  • 1/4 teaspoon of pepper , or to taste
  • 1 tablespoon of hot sauce , or to taste

For the chicken filling:

  • 1 lb [0.45 kg] of chicken breasts
  • 1 tablespoon of oil
  • 2 sprigs of cilantro chopped finely
  • 1/2 cup of tomato sauce
  • 1 small red onion , chopped
  • 1 clove of garlic , crushed
  • 1 green pepper , diced
  • 2 teaspoons of salt , or to taste
  • 1/2 teaspoon of pepper , or to taste
  • 1 teaspoon of orĂ©gano

For the cheese filling:

  • 1/2 lb of Gouda cheese , grated coarsely

For the dough:

  • 2 cups of all-purpose flour , plus extra for working the dough
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 3 tablespoons of cold water
  • 3 tablespoons of vegetable oil (canola, corn or soy) for adding to the dough
  • 1 teaspoon of salt
  • 1 egg white (to seal edges)
  • 2 cups of vegetable oil (canola, corn or soy) for frying

Instructions:

For the vegetable filling:

  1. Heat the oil over low heat. Add the garlic and onion and cook and stir until the onions become translucent. Stir in bell pepper, tomato, peas, carrot, potato and corn. Cover and simmer over low heat until the pepper is cooked (3-5 mins).
  2. Season with salt and pepper to taste. Mix in the hot sauce.
  3. Cool to room temperature and reserve.

For the chicken filling:

  1. Boil the chicken in two cups of water, adding a teaspoon of salt, pepper, and a pinch of oregano to the water.
  2. When the chicken is tender remove from the fire and cool to room temperature.
  3. Shred the chicken very finely.
  4. In a skillet heat oil over low heat, add onion, garlic and bell pepper. Cook and stir until onions become translucent.
  5. Add coriander and tomato sauce and mix in. Mix in chicken and simmer over very low heat until all the liquid has evaporated.
  6. Season with salt to taste. Set aside.

For the dough:

  1. Mix baking baking soda, baking powder, salt and flour, add water and oil, and mix well.

  2. Mix everything with your hands on a lightly-floured surface until everything is well mixed, don’t knead the dough (add some flour to the dough is it is too sticky, a bit of water if it is too dry).

  3. Let dough rest for ten minutes covered in plastic film.

  4. On a lightly-floured surface roll out the dough.

  5. To make empanadas: Cut out circles 4″ [10 cm] in diameter. Paint the inside with egg white, place a tablespoon of the chicken filling in the center of each circle, double over in a semi-circle and seal the border pressing it with a fork.

  6. To make pastelitos: Cut out circles of about 2.5″ [6.5 cm] in diameter. Paint the inside with egg white, place a tablespoon of the chicken filling in the center of each circle, cover with another circle and seal the border pressing it with a fork.

  7. Heat oil over medium heat in a 1 qt [1lt] pot. Deep fry the pasties heat until they are golden brown on each side.

  8. Rest on a paper towel to drain excess oil before serving.

Tags: #beef cheese #breakfast #Chicken #cuban #dessert #dominican #easy #food spanish #guava #meat #Pastelitos De Carne (Puff Pastries) Recipe #pastry #salvadoran

author
Author: 
    How To Make KERAK TELOR Homemade – Jakarta Traditional Food
    How To Make KERAK TELOR Homemade – Jakarta Traditional Food – Food that
    Igredients And How To Make GETHUK LINDRI – Traditional Indonesian Snack
    Igredients And How To Make GETHUK LINDRI – Traditional Indonesian Snack – Getuk
    Laphet Thohk / Burmese Tea-Leaf Salad Recipe
    Laphet Thohk / Burmese Tea-Leaf Salad Recipe – Ever tried a salad made
    How To Make TEMPEH Recipe Indonesian Traditional Food
    How To Make TEMPEH Recipe Indonesian Traditional Food – Tempe is one of

    Leave a reply "Pastelitos De Carne (Puff Pastries) Recipe"