Ingredients with Measurements:
- 2 ripe plantains, peeled and mashed
- 1 cup of grated cheese
- 1/2 cup of cornmeal
- 1/4 cup of vegetable oil
- 1/4 cup of water
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- Parchment paper
- Steamer basket
Step-by-step instructions:
1. In a mixing bowl, combine mashed plantains, grated cheese, cornmeal, vegetable oil, water, salt, and black pepper. Mix well until a dough forms.
2. Cut parchment paper into 6-inch squares.
3. Take a small amount of dough and flatten it on the parchment paper. Place another piece of parchment paper on top and press down to form a thin, round disc.
4. Remove the top parchment paper and place a spoonful of filling in the center of the disc.
5. Carefully fold the dough over the filling, using the parchment paper to help you. Press the edges together to seal the pastel.
6. Repeat with the remaining dough and filling.
7. Place the pastels in a steamer basket and steam for 20-25 minutes, or until cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Steamer basket: medium heat
Serving size:
Makes 6 pastels
Nutritional information:
Calories per serving: 270
Fat: 15g
Carbohydrates: 28g
Protein: 6g
Sodium: 450mg
Fiber: 3g
Substitutions for ingredients:
- Grated cheese: You can use any type of cheese you like, such as cheddar, mozzarella, or pepper jack.
- Cornmeal: You can use masa harina or all-purpose flour instead.
Variations:
- Meat filling: You can add cooked ground beef or chicken to the filling.
- Vegetarian filling: You can use sautéed vegetables, such as onions, peppers, and mushrooms, as the filling.
- Sweet filling: You can add sugar and cinnamon to the dough and fill with fruit, such as apples or peaches.
Tips and tricks:
- Make sure the plantains are ripe, as they will be easier to mash.
- Use the parchment paper to help you fold the dough over the filling, as it can be sticky.
- You can freeze the pastels before steaming for later use.
Storage instructions:
Store the pastels in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the pastels for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the pastels on a platter with a side of salsa or guacamole.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of rice and beans.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Avocado salad
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too wet, add more cornmeal.
Food safety advice:
- Make sure the pastels are cooked through before serving.
- Store leftovers in the refrigerator.
Food history:
Pasteles are a traditional Puerto Rican dish made during the holiday season. They are similar to tamales and are typically filled with meat, vegetables, or cheese.
Flavor profiles:
The plantains add a slightly sweet flavor to the dough, while the cheese adds a savory note.
Serving suggestions:
Serve the pastels as an appetizer or main dish.
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Region: Puerto Rican