This dish’s name suggests a tame, inoffensive snack when pastels are the exact opposite: a fiery mix of flavors which commands the eater’s attention. The dough is different from the latin american empanadas and the Lebanese fatayers, it resembles more pizza dough and is very filling. Growing up, we used to have “snack-dinners,” during which we’d consume an enormous quantity of a dish generally seen as a snack or appetizer and pastels nights were among my favorites . God, I miss them!
Beef Pastels
Print recipe
| Serves | 6-8 |
| Prep time | 2 hours |
| Cook time | 30 minutes |
| Total time | 2 hours, 30 minutes |
| Meal type | Snack |
Ingredients
- 4 cups flour
- 2¼ teaspoons baking powder
- 1 cup milk
- ½ teaspoon salt
- 1 egg
- for stuffing
- 1lb minced/ground beef
- 2 seasoning cubes ((found in most Hispanics and West African grocery)
- 2 tablespoons oil
- 1 pinch pepper
- 1 onion
- 4 tablespoons tomato paste
- 2 onions
- 3 tablespoons tomato paste
- 1 seasoning cube
- 3 tablespoons oil
- Chili pepper (powder or flakes) (optional)
Directions
| 1. | In a bowl, combine flour, baking powder, and eggs |
| 2. | Warm the milk (1 min), add the salt |
| 3. | Pour the milk little by little into the bowl, mix |
| 4. | Knead the dough for 10 minutes at least to get a light smooth dough, if it is too soft add a little flour) or too compact, if (in this case add a little milk) |
| 5. | Form a ball with the dough, and let rest for about 1 hour |
| 6. | For the stuffing |
| 7. | In a medium saucepan, heat up the oil, add the onions cut into small cubes (the oil should sizzle when you do that) |
| 8. | Add the meat |
| 9. | Brown for a few minutes then add the tomato paste and a little bit of water |
| 10. | Add cube and pepper, |
| 11. | Stir everything, cook over medium heat |
| 12. | Add a little water to prevent ingredients from sticking to the bottom of the pan |
| 13. | When the meat is ready, put aside |
| 14. | Optional (dipping sauce) |
| 15. | Peel, wash and cut the onions into thin strips |
| 16. | In a pot, heat up the oil |
| 17. | Add the tomato paste, stir, and add the onions, pepper (optional), seasoning cube, mix well |
| 18. | Simmer over low heat, stirring occasionally, |
| 19. | cook for 15-20 minutes, and set aside |
| 20. | Take a little bit of dough, shape it in a ball and spread it using a rolling pin. |
| 21. | Put the stuffing in the middle of each circle of dough, then close them by folding the edges |
| 22. | Press with a fork (like for ravioli) |
| 23. | Fry the pastel. It has a golden color when ready. |
| 24. | Serve with the dipping sauce |
