Beef Pastels
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 |